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Ube and Sweet Potato Cake

A delightful cake combining the earthy sweetness of sweet potatoes and the unique flavor of ube, perfect for any occasion.
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Prep Time 25 minutes
Cook Time 19 minutes
Total Time 44 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: Asian, Filipino
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 100 g Cake flour
  • 20 g Corn Starch
  • 1 g Salt
  • 16 g Sweet Potato Powder
Wet Ingredients
  • 6 pcs Eggs Make sure they're at room temperature.
  • 40 g Sugar for egg yolk
  • 95 g Sugar for egg white
  • 50 g Neutral Oil
  • 110 g Coconut milk
  • 4 tsp Ube Extract Increase for a more intense ube flavor.

Method
 

Preparation
  1. Line each cavity with a tulip-shaped parchment paper.
  2. Preheat oven to 350°F.
  3. Separate the eggs into two bowls: one for the yolks and one for the whites. Place the bowl with egg whites in the fridge.
  4. In the bowl with the egg yolks, add 40g of sugar and stir until combined.
  5. Add coconut milk, ube extract, and neutral oil to the egg yolk mixture and stir until smooth.
  6. Add dry ingredients (corn starch, sweet potato powder, salt, and cake flour) to the same bowl and stir until just combined, avoiding overmixing.
Whipping Egg Whites
  1. In a separate bowl, beat cold egg whites on medium speed until frothy or almost soft peaks.
  2. Add sugar in 3 parts, mixing between each until medium peaks form.
  3. Mix on lowest speed for an additional 15 to 30 seconds to remove large bubbles, avoiding overmixing.
Combining Mixtures
  1. Stir 1/5 of your egg whites into the egg yolk batter to lighten the main batter.
  2. Gently fold in remaining egg whites until no white streaks remain.
  3. Divide batter evenly into 6 lined cavities. Tap mold on counter to release large air bubbles.
Baking
  1. Bake for 17-19 minutes at 350°F until a toothpick inserted comes out clean.
  2. Drop mold gently on counter to release steam, then cool before serving.

Notes

Store in an airtight container at room temperature for up to three days. For longer storage, wrap in plastic wrap and refrigerate for about a week.