Ube Cake with Swiss Meringue Buttercream
Delightful Ube Cake with Swiss Meringue Buttercream: Light, not overly sweet, and perfect for dessert or snack. Perfect for Filipino and global palates!
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Cooking tools:
- Stand mixer
- Hand mixer
- Cake pan
- Offset spatula
- Cooling rack
- Double boiler
- Sifter
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Saucepan
- Oven
- Stove
- Kitchen scale
- Fine-mesh sieve
- Wooden spoon
- Parchment paper
- Toothpick
- Cake tester
Ingredients
- 2 1/4 cup flour
- 3 tsp baking powder
- 1 tsp salt
- 3/4 cup sugar for step 2
- 3/4 cup sugar for step 3
- 7 eggs, yolk and white separated
- 1/2 cup canola oil
- 2/3 cup milk
- 1 cup grated ube
- 2 to 3 drop ube extract or violet gel paste
- 1/2 tsp cream of tartar
- 1 jar macapuno (coconut strings) for filling and decoration
- 4 egg whites
- 1 cup sugar
- 3 sticks unsalted butter softened
- 1 pinch salt
- 1 tsp vanilla extract
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