Ube-macapuno cake

6 servings
15 min
65 min
Very Easy


Number of serving: 6
Chiffon Cake Recipe

2 cups sifted cake flour

1 1/2 cups white sugar

1 tablespoon baking powder

1 teaspoon salt

1/2 cup vegetable oil

7 egg yolks

3/4 cup cold water

7 egg whites

1/2 teaspoon cream of tartar


2 tablespoons of Ube

Red and blue food dye

Jar of Macapuno

2)French Butter Cream from CD Kitchen:

Basic Butter Cream

1 cup sugar

3 tablespoons corn syrup

1/2 cup water

3 eggs

1 pinch salt

1 pound butter

A couple of drops of ube extract

Red and Blue food dye


  • Preheat oven to 325 degrees F (165 degrees C). Wash a 10 inch angel food tube pan in hot soapy water to ensure it is totally grease free. Measure flour, sugar, baking powder, and salt into sifter. Sift into bowl. Make a well; add oil, egg yolks, water, ube, and the food die to the well in the order that is given. Set aside. Don't beat. In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside. Using same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Do not stir. Pour batter into angel food tube pan. Bake for 55 minutes. Increase heat to 350 degrees F (175 degrees C), and bake 10 to 15 minutes until done. Invert pan until cool. Once cool spread the macapuno in between the layers and frost the cake.
  • 2)French Butter Cream from CD Kitchen:
    Put sugar, corn syrup and water in a saucepan over high heat. Meanwhile, beat eggs and salt until fluffy. When all of the sugar is dissolved and the mixture is boiling, pour over beating eggs. Cut butter into cubes. When the eggs-sugar bowl is lukewarm to the touch, slowly add butter while continuing to beat until fluffy and smooth. Flavor as desired. Add the ube extra and coloring.


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