Ube Cake Recipe By Tasty

MINI NO-BAKE UBE CHEESECAKES RECIPE BY TASTY

Steps:

• In a saucepan, melt ¼ cup (55g) of butter and stir in the coconut milk and condensed milk.
• Add the grated yam (ube) to the mixture and break it down until the mixture is smooth. Be careful not to burn the ube.
• Remove from the heat, set aside and let the mixture cool.
• In a medium bowl, mix the cream cheese, ¼ cup (55g) of butter, and sugar. Add the whipped cream and mix until creamy.
• Add two cups of the ube mixture and stir until all the ingredients are mixed.
• In a small bowl, mix the crushed graham crackers and ¼ cup (55g) melted butter.
• Line a muffin tin with liners, pack the crust on the bottom of each liner.
• Top with cheesecake mixture. Freeze for at least an hour.
• Remove from the muffin tins, remove the liner, and serve.
• Enjoy!

UBE-MACAPUNO CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line bottoms of 3 - 9 inch pans with parchment paper, but do not grease. Mix together the flour, baking powder, and salt; set aside.
• Place grated ube in a large bowl. Mix together 3/4 cup milk and 1 teaspoon vanilla; gradually blend into ube until smooth. Blend in corn syrup, egg yolks, and oil. Beat in flour mixture until smooth; set aside.
• In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
• Bake in the preheated oven for 30 to 35 minutes, or until the center of cake bounces back when lightly tapped. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from pans. Fill between layers with coconut preserves, then frost top and sides with butter icing.
• To make Butter Icing: Combine evaporated milk and 3/4 cup sugar. set aside. Cream butter until light and fluffy; gradually add sugar mixture, and continue beating to desired spreading consistency. Add food color, one drop at a time until desired tint is achieved.

UBE KEYKS AS MADE BY CHEF JAE RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (160°C). Grease an 8-cavity canoe pan with nonstick spray.
• In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer) beat together the eggs and and butter on medium speed until combined and fluffy, about 2 minutes. Add the sugar and mix for another 2 minutes, until lightened in color.
• Add the flour and mix on low speed to incorporate. Gradually add the buttermilk and continue mixing until smooth and combined. Add the baking soda, baking powder, salt, powdered purple yam, ube extract and vanilla extract. Mix until incorporated and the batter is smooth.
• Fill each cavity of the prepared pan with 2-3 tablespoons of the batter.
• Bake the cakes for 12 minutes, until puffed and a toothpick inserted into the center of a cake comes out clean. Remove from the oven and let rest in the pan until cool enough to handle.
• While the cakes bake, make the filling: In a large bowl, beat the cream cheese and butter with an electric mixer on medium speed until combined, about 2 minutes. Gradually add the powdered sugar and continue to mix until smooth and incorporated. Transfer the filling to a piping bag fitted with a small round tip.
• Make the glaze: In a medium bowl, whisk together the powdered sugar, powdered purple yam, ube extract, and milk until smooth.
• Crumble 1 cake into a small bowl and set aside.
• Pipe the filling into 3 holes through the top of each cake, then pipe more filling on top. Sprinkle the tops with the cake crumbs and drizzle with the glaze.
• Enjoy!

UBE CAKE (FILIPINO PURPLE YAM CAKE)

Steps:

• Preheat your oven to 350F. Line the bottom of 3 8-inch round baking pans with parchment paper and set aside.
• In a large bowl, sift 2 ½ cups cake flour, 2 ½ teaspoons baking powder and ½ teaspoon salt.
• In a smaller bowl, combine 2 teaspoons ube extract, ½ cup vegetable oil and ½ cup milk. Set aside.
• In another large bowl, using a handheld electric mixer, beat egg yolks while gradually adding ⅓ cup sugar until the mixture is light yellow (about 7 minutes on medium-high speed).
• Add ½ cup ube jam and beat until smooth and no big lumps remain. If you want your cake to be a vibrant purple, you can add gel food colour at this stage and give the batter a stir until the colour is evenly distributed.
• Fold a third of your flour mixture into your egg mixture just until combined. Then add half of your milk mixture, another third of your flour, the rest of your milk and finally the rest of your flour, folding each addition just until combined. Be careful not to overwork the batter.
• Using a stand mixer with the whisk attachment (or your handheld electric mixer - making sure that the beaters are clean, dry and grease-free), beat the 8 egg whites on medium-high speed until they start to get foamy.
• Then add 1 teaspoon cream of tartar and beat until very frothy.
• Gradually add ¾ cup sugar into egg whites until you reach stiff peaks.
• Take about 1 ½ cups of the meringue and fold it into your cake batter to lighten it.
• Then fold your cake batter into the meringue in thirds until incorporated.
• Transfer the cake batter to prepared pans and bake for 20-30 mins or until a toothpick inserted in the centre comes out with minimal crumbs.
• Put the pans upside down on a cooling rack and cool completely.
• See this recipe on how to make basic Swiss meringue buttercream.
• Once your buttercream has come together, start adding ¼ teaspoon ube extract at a time until you get the flavour you desire (I put 1 teaspoon total). Whip until the flavour is fully incorporated and the buttercream is evenly coloured.
• Trim the tops of your cakes if they are uneven. Trim the sides too to get rid of the brown edges so you're left with a vibrant purple cake.
• Fill and decorate with frosting as desired.

UBE CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350 °F.
• Cut out parchment paper to line each cake pan.
• In a mixing bowl, whisk together the egg yolks, ube puree, coconut cream, and ube extract. Pour the sugar and salt and whisk until they dissolve. Carefully pour in the carbonated water and whisk until incorporated.
• Sift the cake flour and baking powder into the mixing bowl with the liquid. Whisk together until there are no lumps.
• MERINGUE: In a stand mixer, add the cream of tartar and all the egg whites. Turn on to your stand mixer to level 8 for about 2 minutes. Add half of the sugar and continue to beat for another one minute, then add the rest of the sugar.
• Continue to beat the egg whites for about 5-7 minutes total or until you have stiff peaks. You can test this by turning off your stand mixer, unhooking the whisk attachment, and turning it upside down to see if the peaks keep their shape.
• BAKING: Using a spatula, take about ¼ of the meringue and add it into the cake batter. Use a whisk to dilute the thickness of the cake batter with the meringue until it's completely incorporated. Then use the spatula to add the rest of the meringue into the diluted batter. Use a very soft folding method to combine the meringue and batter by holding your spatula like a knife, slicing it down the middle of the bowl, and folding the batter over the left side of the bowl (or right side if you are left-handed).
• Keep rotating the bowl slightly before each fold until your meringue and cake and batter are combined. Divide batter between the two pans, then slightly tap them on the counter to remove any excess bubbles. Place your cake pans on a large sheet pan and place them on the middle rack of your oven. Pour boiling water in the sheet pan for the water bath or "bain marie" and stop at about ½ inch from the bottom of the pan. Check on the water levels for the bain marie every 15 minutes. Bake the cake for approximately 30-45 minutes or until it's firm in the center. After 30 minutes, test the cake with a toothpick or cake tester by poking it in the middle. The toothpick should come out smoothly and clean-if it doesn't, keep baking and testing every few 5 minutes until it does.
• Remove the cakes and immediately turn them upside down on top of a wire rack without releasing them from the pan. Leave on the counter until they are cool to the touch. Cooling upside prevents the cake from deflating.
• FROSTING:
• In a stand mixer, add the softened butter and whip on level 8 for about 5 minutes or until it turns into a light and airy texture. Make sure to scrape down the sides every so often to make sure all the butter gets aerated.
• Lower the level to 6. Sift the powdered sugar and add half the sugar into the stand mixer. Whisk for two minutes. Scrape the sides if necessary.
• Add the other half of the sugar and whisk for another two minutes to make sure all of the sugar is incorporated. Scrape the sides if necessary.
• Add the coconut cream and increase to level 8. Whisk for one last minute. Add ube extract as desired and whisk again.
• ASSEMBLY:
• Run a knife along the sides of the cake to release the cake from the pans. Remove the parchment paper from the bottom of each cake, and place them back onto the rack.
• Place one cake on a plate (or cake stand) and add some of the frosting on the top. Spoon the macapuno on top of the frosting and add the top layer of cake. Add the 2nd layer of cake on top and if necessary, trim your cakes so they match in size and so it's flat on top. Frost the cake with the leftover frosting.
• Serve immediately or allow to chill in the fridge until it's time to serve.