NORA DAZAS UBE CAKE RECIPE

INGREDIENTS
2
1
3
T

Cup Cake Flour

Cup Sugar
Tbsp Baking Powder
Tsp Salt

Cup Cooking Oil

5-6 Egg Yolks
Cup Water
1 drop red food coloring
1 drop blue food coloring
3 tbsp ube powder

1) Prepare ube and water mixture. If

your ube powder dissolves in
water, just prepare this for the
cake. If the ube powder does not
dissolve, heat the water and add
the ube powder. Cool the ube
powder mixture before using.
2) Sift flour, baking powder and salt
into a mixing bowl. Make a well at
the center of the flour mixture and
then add in this order: cooking oil,
egg yolks, the ube water and the
red and blue food coloring. This
should give you a violet batter.
3) With a wire whip, blend it just to
have a smooth mixture. Do not
overbeat. Set aside.
4) In a large, clean bowl (no fat
whatsoever), beat the 1 cup egg
whites. This should be at room
temperature so that it can be
beaten up to maximum volume.
Add the cream of tartar for this
stabilizes the egg whites. As the
bubbles of the egg whites get
beaten to the stage that the
bubbles are similar in size,
gradually add the cup sugar.
Beat the egg whites until they are
stiff but not dry; that is, the egg
whites do not show bits of white
and the mixture is really
overbeaten and can no longer keep
in the air cells. Practice makes

5)

6)

7)

8)

1 cup egg whites

tsp cream of tartar
cup sugar

perfect. But then, with the cream

of tartar and the sugar, there is not
much danger in overbeating if one
watches carefully.
Get the yolk-ube-water mixture
and pour this into the beaten egg
whites. Use a rubber spatula to
mix. When you are beginning to do
this, help from another person to
pour the egg yolk mixture into the
egg white mixture in a stream will
be most helpful.
The trick is to add the egg yolk
mixture with a cut-and-fold motion
so that the yolk mixture gets
blended into the egg whites while
not overheating so that the air cells
stay in.
Use a wide rubber scrapper to
scrape the bottom of the bowl and,
with a lifting motion, blend the
bottom part with the top. Use this
kind of motion to blend the two
mixtures. Flour has gluten that
develops as it is handled. For
cakes, we want to keep this to a
level that will hold the ingredients
within the cake and yet not have a
tough crust.
Once you have a homogenous
mixture, pour the batter into your
clean tube pan. You can push the
batter from the center to the sides
if you care to. This is to prevent

your cake from having a top that is

high in the middle. One can do this
for all cakes. That is, push the
batter to the sides. Cakes have a
tendency to rise at the middle and
this is what gives you a cake that
is thinner on the sides and thicker
at the middle.
9) Bake in the 10-inch tube pan at a
325 degree oven for 55 minutes,
then raise the temperature to 350
degrees and bake for 10 minutes
more. This makes for 65 minutes
all in all. If you study this carefully,
the idea is to bake the cake slowly
till the batter is thoroughly cooked
and then, the last 10 minutes to
finally bake through all the batter.
10)
From the oven, turn the tube
pan upside down and allow the
cake to cool.