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Ube and Sweet Potato Cake

A delightful cake combining the earthy sweetness of sweet potatoes and the exotic flavor of ube, perfect for cozy gatherings and celebrations.
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Prep Time 20 minutes
Cook Time 19 minutes
Total Time 39 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Asian, Filipino
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake batter
  • 100 g Cake flour
  • 20 g Corn Starch
  • 6 pcs Eggs Separated into yolks and whites
  • 40 g Sugar for egg yolk
  • 95 g Sugar for egg white
  • 50 g Neutral Oil
  • 110 g Coconut milk
  • 1 g Salt
  • 4 tsp Ube Extract
  • 16 g Sweet Potato Powder

Method
 

Preparation
  1. Begin by lining each cavity with tulip-shaped parchment paper. Cut a square of parchment paper about 8 inches on each side, fold it into quarters, and cut along the folded lines, remembering to stop about an inch from the center.
  2. Gently unfold and press the parchment into each cavity to form a cozy little bed for your batter.
  3. Preheat your oven to 350°F.
  4. Separate the egg yolks and whites; refrigerate the egg whites.
Mixing
  1. In the bowl with the yolks, add 40g of sugar, stirring until blended. Mix in the coconut milk, ube extract, and neutral oil until smooth.
  2. Gradually sift in the corn starch, sweet potato powder, salt, and cake flour, stirring just until combined.
  3. Whip the egg whites on medium speed until frothy, then gradually add sugar until medium peaks form.
  4. Fold the egg whites gently into the yolk mixture in two additions.
Baking
  1. Divide the batter into the lined cavities and bake for 17-19 minutes or until a toothpick emerges clean.
  2. Allow the cake to cool before serving.

Notes

Serve at room temperature; consider adding a glaze or coconut ice cream for extra flavor. Store leftovers in an airtight container for up to three days at room temperature, or refrigerate for up to a week.