Table of Contents
This is a great Filipino purple yam cake. 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.
Measure flour, sugar, baking powder, and salt into sifter, then sift into a large bowl. Make a well and in this order, add oil, egg yolks, water, vanilla and don’t beat. In a large mixing bowl, beat egg whites and cream of tartar until very stiff.
In a large bowl, combine cake flour with a half cup of sugar, baking powder and salt, then sift together and whisk until combined. Set aside. In this recipe we need to use fresh eggs as possible.
Separate egg yolks from whites and set aside. In another bowl sieve cake flour and baking powder together, mix well and set aside. Combine egg whites and cream of tartar, then whip on a medium speed until fluffy. Turn to high speed and gradually add sugar until becomes smooth and soft peaks form for about 6 to 8 minutes.
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