Ube Macapuno Chiffon Cake Recipe
Introduction
Ube macapuno chiffon cake is a delightful and moist Filipino-style cake. This cake is made from mashed purple yam (ube) and macapuno (a variety of coconut). It is then topped with creamy custard frosting and sprinkled with toasted coconut flakes. It's a beautiful cake that will impress your friends and family. This ube macapuno chiffon cake recipe is easy to follow, and you can make it with simple ingredients. It's a great dessert to celebrate special occasions or just to enjoy as an afternoon snack. So let's get started!
Ingredients
For the Cake:
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup mashed ube
- 1/2 cup coconut milk
- 1 teaspoon vanilla extract
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
For the Frosting:
- 4 egg yolks
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup macapuno, chopped
For the Topping:
- Toasted coconut flakes
Instructions
1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9-inch tube pan.
2. In a bowl, sift together cake flour, baking powder, and salt. Set aside.
3. In a separate bowl, mix together sugar, vegetable oil, mashed ube, coconut milk, and vanilla extract. Mix until well blended.
4. Add the sifted dry ingredients to the wet ingredients and mix until just blended. Do not overmix.
5. In a separate bowl, beat egg whites until foamy. Add cream of tartar and continue to beat until soft peaks form. Gradually add the 1/4 cup of sugar and beat until stiff peaks form.
6. Gently fold the egg whites into the batter until just blended. Do not overmix.
7. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Remove from the oven and let cool in the pan for 10 minutes before inverting onto a cooling rack to cool completely.
9. To make the frosting, whisk together egg yolks, sugar, flour, and salt in a saucepan. Gradually add the milk and cook over medium heat, stirring constantly, until it thickens. Remove from heat and stir in vanilla extract and macapuno.
10. Spread the frosting over the cooled cake and sprinkle with toasted coconut flakes.
Nutrition
Per Serving:
Calories: 454
Fat: 19.3g
Carbohydrates: 63.3g
Protein: 5.3g
Sodium: 230mg
Fiber: 3.2g
Sugar: 35.7g
Serving and Storage
Ube macapuno chiffon cake can be served chilled or at room temperature. It can be stored in an airtight container in the refrigerator for up to 4 days. If the cake is stored for longer than 4 days, it is best to freeze it for up to 3 months. To thaw, place the cake in the refrigerator overnight.
Variations and Tips
This ube macapuno chiffon cake can be made with other flavors such as mango, pineapple, or jackfruit. To make the cake even more flavorful, you can add a teaspoon of ube extract to the batter. If you don't have a tube pan, you can also make this cake in a 9-inch round cake pan. To make the cake more moist, you can add a tablespoon of melted butter to the batter.
Conclusion
The ube macapuno chiffon cake is a delicious and moist Filipino-style cake. It is easy to make and requires simple ingredients. This cake is sure to impress your family and friends. With its beautiful purple color, creamy custard frosting, and toasted coconut flakes, it is the perfect dessert for any special occasions. So why not give this recipe a try?
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