Ube Yema Cake Recipe: A Vibrant Purple Yam Twist on the Classic Filipino Dessert
Looking to elevate the beloved Yema Cake with stunning color and a unique, nutty flavor? This Ube Yema Cake recipe combines a gorgeous purple chiffon with the iconic creamy frosting for a breathtaking dessert.
This guide will walk you through creating a moist, vibrant ube chiffon cake layered with the classic rich yema frosting, resulting in a showstopping treat that’s as delicious as it is beautiful.
Recipe Details (Quick Info Table)
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 50 mins | 35 mins | 5 hours | 12 | Intermediate |
What You’ll Need
The magic is in the ube! Using high-quality ube flavoring is key for both color and taste.
For the Ube Chiffon Cake:
- 2 cups (250g) cake flour, sifted
- 1 ½ cups (300g) granulated sugar, divided
- 1 tablespoon baking powder
- ½ teaspoon salt
- 7 large eggs, separated
- ½ cup (120ml) neutral oil (canola or vegetable)
- ¾ cup (180ml) ube puree (see note below)
- 1 tablespoon ube extract for intense color and flavor
- 1 teaspoon vanilla extract
- ½ teaspoon cream of tartar
Ube Puree Note: You can use 3/4 cup of store-bought ube halaya (purple yam jam) or make your own by boiling and mashing 1 large purple yam. For the strongest flavor and color, a combination of puree and extract is best.
For the Yema Frosting:
- 2 (14 oz) cans sweetened condensed milk
- 6 large egg yolks
- ½ cup (115g) unsalted butter
- 1 teaspoon vanilla extract
For Assembly:
- 1 cup (approx.) grated cheddar cheese for topping
Step-by-Step Directions
The process mirrors the classic cake but with the addition of our star ingredient: ube.
Part 1: Making the Ube Chiffon Cake
- Prepare your tools. Preheat your oven to 325°F (160°C). Have a 9×13-inch baking pan or two 9-inch round pans ready. Do not grease them.
- Mix the dry ingredients. In a large bowl, whisk together the sifted cake flour, 1 cup of the sugar, baking powder, and salt. Set aside.
- Combine the wet ingredients. In another bowl, vigorously whisk the egg yolks, oil, ube puree, ube extract, and vanilla extract until completely smooth and uniformly purple.
- Form the yolk batter. Gradually pour the purple wet mixture into the dry ingredients. Whisk just until you have a smooth, vibrantly colored batter with no lumps. Set aside.
- Whip the egg whites to stiff peaks. In a clean, grease-free bowl, beat the egg whites and cream of tartar on medium speed until frothy. With the mixer on high, gradually add the remaining ½ cup of sugar. Beat until stiff, glossy peaks form.
- Fold the meringue into the purple batter. Gently fold one-third of the whipped egg whites into the ube batter to lighten it. Then, carefully fold in the remaining whites until just combined and no white streaks remain.
- Bake immediately. Pour the vibrant batter into the ungreased pan and bake for 30-35 minutes (for a 9×13 pan), or until the top springs back when lightly touched.
- Cool upside down. As soon as it leaves the oven, invert the pan onto a cooling rack. Let it cool completely upside down (about 1.5-2 hours).
Pro Tip: The ube puree makes this cake slightly denser than a plain chiffon, so be patient and let it cool fully. This prevents it from tearing when you remove it from the pan.
Part 2: Making the Yema Frosting
- Cook the yema. While the cake cools, make the frosting. In a heavy-bottomed saucepan, combine the sweetened condensed milk, egg yolks, and butter. Cook over medium-low heat, stirring constantly, for 10-15 minutes until thickened to a custard-like consistency.
- Finish the frosting. Remove from heat, stir in the vanilla extract, and transfer to a bowl. Press plastic wrap directly on the surface and let it cool to a spreadable thickness.
Part 3: Assembling the Ube Yema Cake
- Release the cake. Once completely cool, run a thin knife around the edges of the pan. Invert the stunning purple cake onto your serving platter.
- Frost the cake. Spread the creamy yema frosting evenly over the top and sides. The golden yellow frosting against the purple cake creates a beautiful contrast.
- Add the cheesy finish. Generously top the frosted cake with grated cheddar cheese.
- Chill and set. Refrigerate the assembled cake for at least 3 hours before slicing. This allows the cake to firm up and the flavors to marry perfectly.
How to Serve
Serve chilled slices to showcase the stunning color contrast. This cake is perfect for special occasions, birthdays, or holiday gatherings. The combination of earthy ube, sweet creamy frosting, and salty cheese is an unforgettable flavor experience.
Expert Tips for Success
- Ube is Key: For the best flavor and color, seek out quality ube extract (often found in Asian grocery stores or online). Ube flavoring or essence is not the same and may taste artificial. The puree provides body, while the extract provides vibrant color.
- Color Fading: If your baked cake seems less purple than the batter, don’t worry—this is normal. The ube extract ensures it stays a lovely lavender hue. Avoid overbaking, as this can also dull the color.
- Make it a Layer Cake: For a dramatic presentation, use two 9-inch round pans. Once cooled, slice each round horizontally to create four layers. Spread a thin layer of yema frosting between each purple layer before frosting the entire outside.
- Storage: Store in an airtight container in the refrigerator for up to 5 days. The cake’s color and moisture are preserved when chilled.
Common Questions
Can I use ube powder instead of puree and extract?
Yes, but it requires adjustment. Reconstitute ube powder according to package directions to get ¾ cup of puree. You will likely still need ½ to 1 teaspoon of ube extract to achieve a vibrant purple color.
Why is my ube cake not purple enough?
This usually means you need more or a higher quality ube extract. The natural puree lends flavor but often bakes into a more grayish-lavender. The extract is responsible for the bold, vibrant purple color.
Can I use frozen grated ube?
Yes. Thaw frozen grated ube, then steam or boil until very soft. Drain well, mash into a smooth puree, and measure out ¾ cup. Be sure to let it cool before adding it to your egg yolk mixture.
Is the cheese topping necessary?
While highly recommended for the authentic sweet-salty contrast, you can omit it. For an alternative garnish, consider toasted coconut flakes, chopped pistachios, or a drizzle of reduced ube halaya.
Can I make the ube cake ahead of time?
The cake layers can be baked, wrapped tightly in plastic wrap, and frozen for up to a month. Thaw in the refrigerator before frosting. The yema frosting is best made the day you assemble the cake.
Final Thoughts
This Ube Yema Cake is more than just a dessert; it’s a breathtaking fusion of flavor and tradition that’s guaranteed to impress—embrace the vibrant world of Filipino baking with this unforgettable creation.
