Ube-Macapuno Cake

Ingredients

• 2.5 cups cake flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup ube , purple yam
• 0.75 cups milk
• 1 teaspoon vanilla extract
• 7 eggs yolks , lightly beaten
• 0.5 cups corn syrup
• 0.5 cups vegetable oil
• 7 eggs whites
• 1 teaspoon cream of tartar
• 1 cup white sugar
• 6 dropss red food color
• 6 dropss blue food coloring
• 1 , 12 ounce

Instructions

1. 1

   Preheat the oven to 325 degrees F (165 degrees C). Line the bottom of three 9-inch round pans with parchment paper, but do not grease.

2. 2

   Make the ube cake: Mix flour, baking powder, and salt together in a large bowl; set aside. Place grated ube in a large bowl. Combine 3/4 cup milk and 1 teaspoon vanilla; gradually blend into ube until smooth. Blend in egg yolks, corn syrup, and oil. Beat in flour mixture until smooth; set aside.

3. 3

   Combine egg whites and cream of tartar in a large bowl; beat with an electric mixer until foamy. Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.

4. 4

   Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from the pans. Spread coconut preserves onto the cooled cake layers; stack layers on a cake stand or serving plate.

5. 5

   Make the buttercream: Combine evaporated milk and 3/4 cup sugar; set aside. Combine butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Beat in food coloring, one drop at a time, until the desired tint is achieved. Frost top and sides of cake with buttercream.