Ube Macapuno Cake Recipe

 **Ube Macapuno Dream Cake**  

Indulge in a slice of heaven with this vibrant Filipino-inspired dessert that beautifully combines the rich, earthy flavor of ube with the sweet, chewy delight of macapuno. The **Ube Macapuno Dream Cake** features delicate, airy layers of ube chiffon cake, generously filled with silky sweetened macapuno, and finished with a cloud-like whipped cream frosting. Topped with a sprinkle of cake crumbs for texture, this cake is a showstopper for any celebration. With its stunning purple hue and tropical sweetness, it's a guaranteed crowd-pleaser that will transport your taste buds to paradise. Perfect for birthdays, holidays, or just a sweet treat to brighten your day!

Equipment

• ▢ Stand or hand-held mixer
• ▢ (2) 8-inch round nonstick aluminum baking pans, 3 inches deep
• ▢ Mixing bowls
• ▢ Balloon whisk
• ▢ Rubber or silicone spatula
• ▢ Serrated knife or a cake leveler
• ▢ offset spatula

Ingredients

For the cake

• ▢1½ cups cake flour sub: all-purpose flour; see note
• ▢1 teaspoon baking powder
• ▢½ teaspoon kosher salt reduce to ¼ teaspoon if using table salt
• ▢¾ cup boiled and mashed ube or purple yam see note
• ▢¼ cup water
• ▢6 large eggs yolks and whites separated; see note
• ▢1 teaspoon ube extract
• ▢1¼ cup granulated sugar divided into ½ and ¾ cup
• ▢½ cup oil canola or vegetable see note
• ▢½ teaspoon cream of tartar see note

For the filling and frosting

• ▢2 cups heavy cream see note
• ▢¼ cup powdered sugar  more to taste; see note
• ▢1 teaspoon vanilla extract
• ▢12 ounces sweetened macapuno (about 1½ cups) see note

Instructions

1. Preheat oven to 350° F (175° C). Line the bottom of (2) 8-inch round pans (preferably nonstick aluminum 3-inch deep) with parchment paper. No need to grease the sides so the cake batter can "crawl" up the sides and rise properly.
2. Dry ingredients: In a bowl, combine flour, baking powder, and salt. Whisk and set aside.
3. Wet ingredients: In a large bowl, combine ube and ¼ cup water. Use a fork to mash the mixture until smooth. Then, add 6 egg yolks, ½ cup granulated sugar, oil, and ube extract. Whisk until well-combined, then set aside.
4. Sift half of the dry ingredients into the wet, folding gently using a whisk or spatula. Repeat with the remaining dry ingredients and continue to fold until smooth and free of lumps. Gently mix to keep the batter light and fluffy; be careful not to overmix. Set aside.
5. In a bowl, combine 6 egg whites, ¾ cup granulated sugar, and cream of tartar. Beat on medium-high speed until glossy and firm peaks form, about 7-8 minutes.
6. Fold ⅓ of the meringue into the wet ingredients. Then, carefully fold in the rest of the meringue until just combined and no white streaks are visible. Do not overmix to keep the cake light and airy.
7. Divide the batter between the pans and smooth the top with a spatula. Tap the pans gently on the counter a few times and run a small knife or a skewer through the batter to release remaining bubbles or air pockets.
8. Bake for 28-30 minutes. A toothpick inserted into the center should come out clean and the cake should spring back when lightly touched.
9. After baking, lift and drop the pan from about 6 inches onto the counter. This should release any large air bubbles and prevent the cake from shrinking as it cools.
10. Cool the cake completely in the pans, preferably on a wire rack. Once cooled, run an offset spatula or knife along the edges of the pan to loosen the cake. Then, carefully flip each cake onto a plate to remove it from the pan.
11. Using a long, serrated knife or a cake leveler, cut each cake horizontally into two equal halves, creating four layers in total. Reserve one layer to use as cake crumbs for decoration.
12. In a bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat on medium-high speed until firm peaks form, about 3 minutes.
13. Place the first layer on your serving plate, cut side up. Spread half of the sweetened macapuno with an offset spatula, leaving an inch from the edges. Add a layer of whipped cream.
14. Place the second layer on top and repeat with the remaining macapuno and another layer of whipped cream. Top with the third layer, cut side down, and press lightly. Finish by covering the cake with the remaining frosting, smoothing the top and sides.
15. Crumble the reserved cake layer into fine pieces by hand or with a food processor. Place a baking sheet under the serving plate to catch crumbs. As you hold the cake, gently press the crumbs onto the sides, rotating for even coverage. Finally, sprinkle and press crumbs lightly on the top.
16. Refrigerate for a few hours before serving.

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