Difficulty: Difficult
Prep Time: 15 Mins
Cook Time:
35 Mins
Total Time:
50 Mins
Sweetened Coconut and Purple Yam Cake
Makes a 2 layer 8-inch cake
Ingredients
-
For the chiffon cake
- For the filling, see notes
- For the whipped cream frosting
Instructions
-
Make the cake
- Line the bottom of 2 8-inch cake tins with baking paper. Do not grease the sides of the tin. Preheat oven to 170C. In a bowl, whisk egg yolks, coconut oil, ube flavouring, ube puree (if using) and milk until smooth. Set aside.
- In a big bowl, sift together flour, corn flour, half of the sugar and baking powder.
- In the bowl of your stand mixer, sprinkle cream of tartar on top of egg whites then start to whisk on medium until frothy.
- Gradually add sugar, then keep whisking on medium speed until all the sugar is dissolved and the meringue is glossy.
- Make a well in the centre of the dry ingredients and pour the egg yolk mixture. Mix until incorporated then fold in 1/3 of the meringue. Fold until the mixture is smooth. Do this three times until the meringue is finished.
- Divide equally between the 2 cake tins then bake at 170C for 30-35 minutes. Do not open the oven while cake is baking.
- The cake is done when a toothpick inserted comes out clean. Invert the tins and cool upside down on a cooling rack. Make the filling and frosting
- While the cake is cooling, make the filling. Mix the ube and condensed milk until the colour is even then add the desiccated coconut. Set aside.
- Now make the whipped cream frosting. Put the water in a small bowl then sprinkle the gelatine on top, mix just until all the granules are wet. Set aside for 5 minutes.
- Heat 100 ml of cream then mix the gelatine in until it dissolves. No need to boil the cream you just need to dissolve the gelatin. Cool down to room temperature before use. Whisk the rest of the cream and sugar until soft peak then slowly add the cream with gelatine. Whisk until stiff then keep in the fridge until needed. Assembly
- When the cake is cooled down completely, trim the tops if domed. Put a dollop of cream on the cake plate then put one layer of cake trimmed side down. Spread a good layer of frosting on top of the cake and even it out. Top with half the filling then top with the 2nd cake trimmed side down.
- Now spread a thin layer of frosting all over the cake and even it out, then chill for at least 45 minutes. The first layer of frosting would've set at this stage and will hold the crumbs in place so your cake will be crumb free when it's finished. Now use the rest of the frosting to cover the cake then make rosettes around the top. Fill the centre with the rest of the filling. Chill until ready to serve.
Notes
- You can use ube powder instead of ube flavouring. The ratio is 1:1.
- If coconut oil is not handy, use any neutral flavoured oil but the cake will not have any coconut flavour.
- If you do not want to make the filling. You can substitute sweetened coconut sport (macapuno). Drain the syrup and mix the coconut sport with ube flavouring, no need to add condensed milk.
- Tips for success: This is overwhelming to make by itself for first timeEd, so focus on making this cake and don’t skip steps. A cake takes a few hours to completely cool down, so either make it a day ahead or in the morning.
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