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Ube-Macapuno Cake Recipe. 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.
Learn how to make your own ube-macapuno cake in this recipe. Known as ube in the Philippines, purple yam is a great accompaniment for macapuno in a cake. Ube is often boiled and is eaten as is or made into a sweetened jam called ube halaya, which you would commonly see in pasalubong centers (I just had one from last week’s trip to Liliw, Laguna).
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.
Instructions Sift together flour, baking powder, and salt, set this aside. In a large bowl place grated ube, milk, maple syrup, egg yolks, oil and vanilla, mix well. Slowly add the flour mixture to the ube mixture until it forms a smooth batter. In a mixing bowl beat egg whites with cream of tartar until it forms stiff peaks.
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