Ube cake

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Ube cake
Ube cake (20018687044).jpg
Alternative namesPurple yam cake, Ube sponge cake, Ube chiffon cake, Purple cake
Course Dessert
Place of origin Philippines
VariationsUbe macapuno cake, Ube mamón, Ube taisan, Ube roll

Ube cake is a traditional Filipino chiffon cake or sponge cake made with ube halaya (mashed purple yam). It is distinctively vividly purple in color, like most dishes made with ube in the Philippines. [1] [2] [3]

Contents

Preparation

Ube cake is generally prepared identically to mamón (chiffon cakes and sponge cakes in Filipino cuisine), but with the addition of mashed purple yam to the ingredients. It is typically made with flour, eggs, sugar, a dash of salt, baking powder, vanilla, oil, milk, and cream of tartar. The resulting cake is pink to purple in color (depending on the amount of ube used) and slightly denser and moister than regular chiffon cakes. [2] [4] [5]

Ube cake typically has a whipped cream, cream cheese, or buttercream frosting, which may also be flavored with ube or coconut. [4] [6]

Variations

Like mamón, ube cake can be modified readily into other recipes.

Goldilocks Ube dream cake Ube dream cake1.jpg
Goldilocks Ube dream cake

Ube macapuno cake

The combination of ube and macapuno (coconut sport) is a traditional one for ube halaya in Filipino cuisine, and it also applies to ube cakes. Ube macapuno cake is basically just ube cake with strips of gelatinous macapuno strips layered on top. [7] [8] [9] [10] The Triple Ube Macapuno Delight is a confection topped with macapuno and piped cream cheese. The cake is made of purple yam chiffon cake dressed with ube halaya and ube crumble. [11] The 2024 Ube Dream Cake by Goldilocks Bakeshop has ube chiffon cake layers, ube halaya, and macapuno jelly. [12]

Other combinations of ube cake include ube pandan cake and ube leche flan cake, among others. [13]

Ube mamón

Ube mamón or ube cupcakes are ube cakes baked into the shape of large cupcakes, which is the traditional shape of Filipino chiffon cakes. [14] [15] [16] [17]

Ube roll

Ube roll or ube pianono is a variant of ube cake made into a Swiss roll (known as pianono in the Philippines). It typically has an ube filling made with butter, sugar, milk, and mashed ube. [18] [19] [20] A very similar dessert made from meringue instead of chiffon or sponge cake is brazo de ube , which is more accurately a variant of brazo de Mercedes . [21]

Ube taisan

Ube taisan is a version of ube cake cooked as a traditional Filipino taisan cake. Like the taisan, it is rectangular in shape and is not frosted, but is covered with butter (or margarine), cheese, and white sugar. [22]

See also

Related Research Articles

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<span class="mw-page-title-main">Swiss roll</span> Sponge cake formed in a spiral roll, with filling

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<i>Halo-halo</i> Filipino dessert

Halo-halo, also spelled haluhalo, Tagalog for "mixed", is a popular cold dessert in the Philippines made up of crushed ice, evaporated milk or coconut milk, and various ingredients including side dishes such as ube jam, sweetened kidney beans or garbanzo beans, coconut strips, sago, gulaman (agar), pinipig, boiled taro or soft yams in cubes, flan, slices or portions of fruit preserves and other root crop preserves. The dessert is topped with a scoop of ube ice cream. It is usually prepared in a tall clear glass and served with a long spoon. Halo-halo is considered to be the unofficial national dessert of the Philippines.

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<i>Mamón</i> Traditional Filipino chiffon or sponge cakes

Mamón are traditional Filipino chiffon or sponge cakes, typically baked in distinctive cupcake-like molds. In the Visayas regions, mamón are also known as torta mamón or torta. Variants of mamón include the larger loaf-like version called taisan, the rolled version called pianono, and ladyfingers known as broas. Mamón also has two very different variants that use mostly the same ingredients, the cookie-like mamón tostado and the steamed puto mamón.

<span class="mw-page-title-main">Sponge cake</span> Type of cake

Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognised today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge. Cakes are available in many flavours and have many recipes as well. Sponge cakes have become snack cakes via the Twinkie.

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<span class="mw-page-title-main">Ube halaya</span> Philippine dessert made from purple yam

Ube halaya or halayang ube is a Philippine dessert made from boiled and mashed purple yam. Ube halaya is the main base in ube/purple yam flavored-pastries and ube ice cream. It can also be incorporated in other desserts such as halo-halo. It is also commonly anglicized as ube jam, or called by its original native name, nilupak na ube.

<span class="mw-page-title-main">Macapuno</span> Coconut cultivar with little coconut water

Macapuno or coconut sport is a naturally occurring coconut cultivar which has an abnormal development of the endosperm. The result of this abnormal development is a soft translucent jelly-like flesh that fills almost the entire central cavity of coconut seeds, with little to no coconut water.

<span class="mw-page-title-main">Cassava cake</span> Filipino moist cake

Cassava cake is a traditional Filipino moist cake made from grated cassava, coconut milk, and condensed milk with a custard layer on top. It is a very popular dish in the Philippines, where it is commonly eaten for merienda. It is also served during gatherings and special occasions.

<span class="mw-page-title-main">Ube crinkles</span>

Ube crinkles, also known as purple yam crinkles, are Filipino cookies made from purple yam, flour, eggs, baking powder, butter, and sugar. They are characteristically deep purple in color and are typically rolled in powdered sugar or glazed. They have a crunchy exterior and a soft chewy center.

<span class="mw-page-title-main">Yema cake</span> Filipino chiffon cake with custard filling

Yema cake is a Filipino chiffon cake with a custard filling known as yema. It is generally prepared identically to mamón, with the only difference being that it incorporates yema either as frosting, as filling, or as part of the cake batter. Yema is a custard-like combination of milk and egg yolks. It is also typically garnished with grated cheese.

<span class="mw-page-title-main">Buko salad</span> Filipino fruit salad dessert

Buko salad, usually anglicized as young coconut salad, is a Filipino fruit salad dessert made from strips of fresh young coconut (buko) with sweetened milk or cream and various other ingredients. It is one of the most popular and ubiquitous Filipino desserts served during celebrations and fiestas.

<span class="mw-page-title-main">Nilupak</span> Class of traditional Filipino delicacies

Nilupak is a class of traditional Filipino delicacies made from mashed or pounded starchy foods mixed with coconut milk and sugar. They are molded into various shapes and traditionally served on banana leaves with toppings of grated young coconut (buko), various nuts, cheese, butter, or margarine. It is also known as nilusak, linusak, niyubak, linupak, or lubi-lubi, among many other names, in the various languages of the Philippines. It is also known as minukmok in Quezon.

<span class="mw-page-title-main">Buko pandan cake</span> Filipino cake

Buko pandan cake, also known as pandan macapuno cake or coconut pandan cake, is a Filipino chiffon or sponge cake (mamón) flavored with extracts from boiled pandan leaves and frosted with cream with young coconut strips and/or macapuno as toppings or fillings. It is a cake version of the traditional Filipino pairing of buko pandan. It is similar to the pandan cakes in other parts of Southeast Asia, but differ in that it is not served plain. It is always frosted with cream and coconut.

<span class="mw-page-title-main">Mango cake</span> Filipino chiffon cake

Mango cake or mango chiffon cake, is a Filipino layered chiffon cake infused with ripe sweet Carabao mangoes. It is typically topped with mango cream frosting, fresh mango slices, or pureed mangoes in gulaman or gelatin. Other common toppings include cream, cream cheese, and chocolate. It also commonly sandwiches slices of mangoes between the layers. It is one of the most popular cake variants in the Philippines, where mangoes are abundant year-round. Commercial versions are also available in large bakery chains like Red Ribbon Bakeshop and Goldilocks Bakeshop, as well as individual recipes from restaurants, often with unique names. It is very similar to crema de mangga, except that mango cake uses layers of chiffon cake not broas or graham crackers. The two recipes can sometimes be combined, however.

<span class="mw-page-title-main">Ube ice cream</span> Filipino ice cream made with purple yam

Ube ice cream is a Filipino ice cream flavor prepared using ube as the main ingredient. This ice cream is often used in the making of the dessert halo-halo.

<span class="mw-page-title-main">Flan cake</span> Filipino sponge cake

Flan cake, also known as leche flan cake or crème caramel cake, is a Filipino chiffon or sponge cake (mamón) baked with a layer of leche flan on top and drizzled with caramel syrup. It is sometimes known as "custard cake", which confuses it with yema cake. Modern versions of flan cake can be cooked with a variety of added ingredients. An example is the use of ube cake as the base.

<span class="mw-page-title-main">Ube cheesecake</span> Filipino cheesecake colored purple with yams

Ube cheesecake, also known as purple yam cheesecake, is a Filipino cheesecake made with a base of crushed graham crackers and an upper layer of cream cheese and ube halaya. It can be prepared baked or simply refrigerated. Like other ube desserts in the Philippines, it is characteristically purple in color.

References

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  12. "Treats and dining deals for Mom". ABS-CBN News and Current Affairs. May 10, 2024. Retrieved August 14, 2024.
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  14. "Ube Mamon". Kawaling Pinoy. Retrieved March 27, 2019.
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  17. "Ube Mamon". Mama's Guide Recipes. Retrieved March 27, 2019.
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  19. "Ube Roll Cake". Filipino Chow. Retrieved March 27, 2019.
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  21. "Brazo de Ube (Cake Roll)". Mama's Guide Recipes. Retrieved April 22, 2019.
  22. "Ube Taisan (Ube Cake with Shredded Cheese and Sugar)". Woman Scribbles. February 20, 2018. Retrieved March 27, 2019.