This is an amazing Filipino cake; I urge you to find the ingredients and try it. Ube (purple yam) is often available frozen in Asian shops. Macapuno is a kind of jam made from coconut, also in Asian shops.
2 1/2 cups (340g) cake flour
3 teaspoons baking powder
1 teaspoon salt
1 cup ube (purple yam), cooked and finely grated
3/4 cup (190ml) milk
1 teaspoon vanilla essence
1/2 cup (125ml) golden syrup
7 egg yolks, lightly beaten
1/2 cup (125ml) vegetable oil
7 egg whites
1 teaspoon cream of tartar
1 cup (200g) white sugar
6 drops red food colouring
6 drops blue food colouring
1 (330g) jar macapuno (coconut preserves)
1 cup (250ml) evaporated milk, chilled
3/4 cup (150g) white sugar
250g butter, softened
Violet food colouring
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Preheat oven to 170 degrees C. Line bottoms of 3 x 20cm cake tins with baking 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 (190ml) milk and 1 teaspoon vanilla; gradually blend into ube until smooth. Blend in golden syrup, egg yolks and oil. Beat in flour mixture until smooth; set aside.
In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, then red and blue food colouring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter then quickly fold in remaining whites until no streaks remain. Pour batter into prepared tins.
Bake in the preheated oven for 30 to 35 minutes, or until the centre of cake bounces back when lightly tapped. Invert tins on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from tins. Fill between layers with coconut preserves, then ice top and sides with butter icing.
To make Butter Icing: Combine evaporated milk and 3/4 cup sugar. Set aside. Cream butter until light and fluffy; gradually add sugar mixture and continue beating to desired spreading consistency. Add violet food colouring one drop at a time until desired tint is achieved.