Soft and fluffy ube cake layered with vibrant purple light whipped cream, a traditional Filipino cake that melts in your mouth.
Some cakes feel made for celebrations, and this ube cake has that soft, special feeling without being too heavy. The sponge is light and fluffy, with creamy purple ube whipped cream that tastes sweet, nutty, and a little vanilla-like in the loveliest way.
I’ve always loved how ube brings both colour and comfort to desserts, and this cake reminds me of the flavours I’m drawn to when testing Asian-inspired sweets in my kitchen. After a few trials with meringue that needed a gentler hand and cream that wanted to be whipped just right, I found the texture I was chasing.
Soft layers, smooth cream, and that dreamy purple finish. It’s the kind of cake that feels joyful, calm, and just a little bit magical.
What is ube?
If you aren’t familiar with ube, it is a purple root vegetable originating in the Philippines. It has a sweet, slightly nutty, vanilla-y taste and is commonly used in desserts.
Ube is often confused with taro and purple sweet potato. Taro is not as vibrant in colour and sweetness, and is used more often in savoury dishes. On the other hand purple sweet potato has a more intense purple colour and sweetness. If you can’t find ube, purple sweet potato is often a great alternative.
Ube halaya, aka purple yam jam or ube jam, is a popular Filipino dessert made with ube, dairy, and sugar and is the most common way to prepare ube for desserts. This can be eaten as it is, but ube halaya is often used as a base to create ube cakes, cookies… donuts?! You can make it at home from scratch from fresh or frozen ube, or you can find it pre-made in asian grocery stores. However, it can be difficult to find ube halaya, let alone fresh or frozen ube…
At-a-Glance Specs – What You’ll Need Before We Start Rolling
| Yield | Prep Time | Cook Time | Difficulty | Storage |
| 1 6-inch cake | 45 minutes | 60 minutes | Intermediate | Store in an airtight container in the fridge for up to 3 days |
Where can I find ube flavouring?
Ube can be difficult to find depending on where you are in the world, so the easiest alternative is to use ube extract. In fact, in many cases, ube extract is the most efficient way to create ube flavoured desserts without adding extra fibre or moisture into your desserts. This is due to the concentrated nature of ube extract, and when added to anything, will provide a distinct ube taste and vibrant purple colour.
It’s available in most asian supermarkets, but also very readily ordered online. You won’t have any trouble finding it, so I’m sure you’ll be able to make this cake!
Ingredients
Ube Cotton Sponge Cake
- 3 Egg yolks
- 45ml Milk (3 tbsp)
- 35ml Vegetable oil (2 tbsp 1 tsp)
- 40g Cornstarch (1/3 cup)
- 1/4 tsp Ube extract
- 40g All-purpose flour (40 g)
- 3 Egg whites
- 65g White sugar (1/3 cup)
Ube Whipped Cream
- 480ml Thickened cream
- 100g White sugar (1/2 cup)
- 1/2 tsp Ube extract
- Sprinkles, to decorate
Optional – My Favourite Extras That Add a Little Magic
- Macapuno
Add a thin layer between the sponge and cream. It gives a sweet coconut chew that works beautifully with ube. - Ube halaya
Spread a thin layer between the cake layers for stronger ube flavour. Keep it light because it is sweet and thick. - Toasted coconut
Sprinkle a little around the base or top. It adds gentle crunch and warm coconut flavour. - Fresh mango
Serve slices on the side or add a thin layer between the cake layers. Mango adds brightness and makes the purple cake pop. - Sprinkles
Use them for a birthday-style finish. Add them close to serving if you want the colours to stay bright. - Cream cheese frosting
Use this instead of whipped cream if you want a firmer finish. It is helpful for parties or longer serving times.
Substitutions – Smart Ingredient Swaps That Still Taste Amazing
- Thickened cream
Swap with heavy cream or heavy whipping cream. Keep it very cold before whipping. - All-purpose flour
Swap with a 1 to 1 gluten-free baking blend if needed. The texture may be slightly different, but it can still work. - Ube extract
Swap with a small amount of mashed purple sweet potato and vanilla if you cannot find ube extract. The colour and flavour will be softer. - Whole milk
Swap with full-fat plant-based milk if needed. The flavour may change a little, but the sponge can still bake well. - Ube whipped cream
Swap with ube cream cheese frosting for a sturdier finish. This is useful for warmer rooms or longer display time. - 6-inch round tin
Swap with cupcakes or a sheet pan, but adjust the bake time. Smaller or thinner cakes bake faster.
STEPS
Ube Cotton Sponge Cake
- Preheat the oven to 150°C/ 300°F fan forced
- Line the bottom of a 6-inch cake tin
- In a medium-sized bowl whisk the egg yolks, milk, vegetable oil, cornstarch and ube extract together
- Sift in the flour and whisk until just combined
- In another bowl whip the egg whites until foamy
- Add the sugar and whip at medium speed until stiff peaks
- In three additions fold the meringue into the egg yolk mixture, being careful not to deflate the bubbles
- Transfer the batter to the cake tin
- Fill a larger baking tray with 1cm of boiling water and place the cake tin in the tray
- Bake for 60 minutes, or until it springs back when touched
- Once cooled run a knife around the edge of the cake tin and invert the pan
- Wrap in cling wrap and place in the fridge until assembly
Ube Whipped Cream
- Combine the cream, sugar, and ube extract in a large bowl and whisk until medium stiff peaks.
- Reserve in the fridge until assembly
Assembly
- Cut the cake into four equal layers
- Place a cake layer on a turn table and spread over a layer of cream
- Top with another sheet of sponge
- Repeat and cover with the remaining two layers of sponge
- Using a palette knife spread cover the cake in a thin layer of cream, spinning the turntable as you go to create a smooth finish
- Place the remaining cream in a piping bag fitted with a French star tip and pipe a border around the edge of the cake
- Decorate with sprinkles and place in the fridge to set for 1-2 hours before enjoying
Troubleshooting – Quick Fixes I’ve Learned from My Bakery Kitchen
| Issue | Why It Happens | Quick Fix |
| Cake is wet at the bottom | Cake is underbaked or oven runs cool | Bake 10 to 15 minutes longer or try 160°C next time |
| Cream looks lumpy or split | Cream was overwhipped | Stop at medium-stiff peaks while the cream still looks smooth |
| Batter is thick or lumpy | Dry ingredients clumped or yolk base is too thick | Sift dry ingredients and loosen with a small spoon of meringue |
| Cake colour is uneven | Ube extract was not mixed evenly or batter settled | Mix yolk batter well, then fold gently but thoroughly |
| Cake sinks after baking | Sponge was underbaked or structure was too weak | Bake until springy and cool gently before slicing |
Comparison – How This Recipe Stacks Up Against Other Desserts
| Dessert | Texture and Flavour | When I’d Make It |
| Ube cake | Soft, fluffy, creamy, lightly nutty | When I want a purple celebration cake |
| Ube roll cake | Light, soft, rolled, cream-filled | When I want a smaller tea-time dessert |
| Ube cupcakes | Fluffy, cute, easy to serve | When I want party-friendly portions |
| Ube cheesecake | Creamy, rich, tangy, denser | When I want a chilled ube dessert |
Tips – My Personal Tricks for a Professional-Looking Result
Use a Deep Aluminium Cake Tin
For this ube cake, a deep 6-inch aluminium tin gives the best rise.
Sponge cakes like something to grip as they climb, so I prefer aluminium over non-stick. If you only have a non-stick tin, line the sides with baking paper so the cake has a little helping hand.
Know What Thickened Cream Means
Thickened cream is common in Australia and usually has stabilisers added.
If you are outside Australia, heavy cream or heavy whipping cream is the closest option. Keep it cold before whipping so it stays smooth and steady.
Keep the Whipped Cream Stable
Cold cream is your best friend here.
Chill the cream, bowl, and whisk if your kitchen is warm. Stop at medium-stiff peaks, when the cream holds shape but still looks silky. If it starts looking grainy, it has stepped into drama territory.
Loosen Thick Yolk Batter Before Folding
If the ube yolk batter feels thick, don’t panic.
Fold in a small spoonful of meringue first to loosen it before adding the rest. Think of it as introducing the two batters politely before asking them to become one cake.
Use Ube Halaya as a Filling, Not a Heavy Batter Add-In
Ube halaya gives a lovely real ube flavour, but it can weigh down the sponge.
I prefer using it as a thin filling layer or lightly mixing it into the cream. The sponge batter needs to stay light and airy.
Chill the Sponge Before Slicing
A cold sponge is much easier to cut into clean layers.
Wrap the cooled cake and chill it before assembly. This helps the crumb settle so you can slice it without turning your bench into a purple snowstorm.
Build the Cake Over Two Days
This cake is much calmer when you split the work.
Bake the sponge on day one, then chill it overnight. On day two, slice, fill, frost, and let it set. This gives cleaner layers and less kitchen chaos.
Keep the Finished Cake Refrigerated
This cake has whipped cream, so it likes the fridge.
Keep it chilled until serving so the cream stays soft, stable, and smooth. I know it looks pretty on the table, but she is a fridge girl at heart.
Add Sprinkles Close to Serving
Sprinkles can bleed colour if they sit on whipped cream for too long.
Add them closer to serving if you want a clean, bright birthday-cake look. Tiny detail, big photo difference.
Use a Sturdier Frosting for Warm Rooms
Whipped cream is soft and lovely, but it is not built for long warm displays.
If the cake needs to sit out longer, use ube cream cheese frosting or stabilise the cream. That is the safer party move.
Variations – Fun Twists and Flavours Inspired by My TuCha Dessert Experiments
Ube Macapuno Cake
Add a thin layer of macapuno between the sponge and ube whipped cream.
The sweet coconut strings give a chewy contrast to the soft cake. It is a classic ube pairing and feels very celebration-table friendly.
Ube Halaya Cream Cake
Spread a thin layer of ube halaya between the cake layers before adding whipped cream.
Keep it light because ube halaya is sweet and thick. Too much can make the cake heavy, but a thin layer gives stronger real ube flavour.
Coconut Ube Cake
Add a little coconut cream flavour to the whipped cream or serve the cake with toasted coconut.
Coconut and ube are best friends in Filipino desserts. It makes the cake taste warmer and more tropical.
Mango Ube Cake
Add thin slices of fresh mango between the layers or serve mango on the side.
The mango brings juicy brightness and balances the creamy ube frosting. It is soft, fruity, and very pretty once sliced.
Ube Birthday Cake
Decorate the cake with piped ube cream, sprinkles, and a clean top border.
This cake already has that dreamy purple look, so it works beautifully for birthdays. Keep the decoration simple and let the colour do the flirting.
Ube Cupcakes
Turn the sponge into cupcakes for a party-friendly version.
Use cupcake liners and check them earlier because they bake faster than one tall cake. Pipe the ube whipped cream on top for a cute bakery-style finish.
Ube Sheet Cake
Bake the sponge in a sheet pan for easier slicing and serving.
The cake will be thinner and bake faster, so keep an eye on it. This is great when you want the flavour without the layer-cake drama.
Ube Cream Cheese Frosting Cake
Swap the whipped cream for a light ube cream cheese frosting.
It tastes richer and holds up better for longer serving times. I’d use this for parties where the cake may sit out a little longer.
Ube Milk Tea Cake
Brush the cake layers very lightly with a milk tea soak before adding the cream.
Keep it gentle so the sponge does not become wet. This gives the cake a cosy café-style flavour that feels very TuCha.
Ube Mango Coconut Cake
Layer the sponge with ube cream, thin mango slices, and a little toasted coconut.
It gives you soft, creamy, juicy, and lightly crisp textures in one slice. Very tropical, very pretty, and very “I’ll just have one more bite.”
Serving Suggestions – How I Like to Present These for Maximum Wow
Serve Chilled for Clean Slices
This cake slices best when cold.
The whipped cream stays neat, and the sponge layers hold their shape. Let it sit for a few minutes before eating so the texture softens slightly.
Pair with Jasmine Tea
Jasmine tea works beautifully with ube cake.
The floral tea keeps the cake from feeling too rich. It is simple, soft, and elegant.
Serve with Iced Coffee
Ube and coffee are a lovely match.
The coffee balances the sweet cream and brings out the nutty side of the ube. This is the kind of pairing I’d happily serve for an afternoon café treat.
Add Fresh Mango on the Side
Fresh mango adds colour, sweetness, and a juicy finish.
It makes the purple cake look even brighter on the plate. Very little effort, very big dessert energy.
Add Macapuno for a Filipino Dessert Feel
Serve a small spoon of macapuno on the side or between the layers.
It adds chew, sweetness, and that classic ube-coconut feeling. A little goes a long way.
Make It a Birthday Centrepiece
Pipe a soft border, add sprinkles, and keep the top clean.
The purple cream already feels special, so you do not need to overdecorate. Let the ube have its spotlight moment.
Serve with Milk Tea
Ube cake and milk tea are such a cosy pairing.
The creamy drink matches the soft whipped cream and makes the whole slice feel extra comforting. Very TuCha afternoon treat energy.
Add Toasted Coconut
Sprinkle a little toasted coconut around the base or on top.
It gives a gentle crunch and warm coconut flavour. Keep it light so the sponge still feels soft and airy.
Serve with Coconut Jelly
Add a small spoon of coconut jelly on the side.
It gives a cool, bouncy texture that works nicely with the soft sponge. Keep the portion small so the cake stays the main character.
Style Slices with a Clean Cream Border
For neat café-style slices, pipe a tiny cream border on top before cutting.
It gives the slice height and polish without adding too much decoration. If I were serving this at TuCha, I’d keep it clean, purple, and soft.
Common Mistakes to Avoid – Lessons I’ve Learned After Dozens of Batches
Using the Wrong Cake Tin
A shallow tin can overflow, and a non-stick tin may not help the sponge rise well.
Use a deep 6-inch aluminium tin if you can. Sponge cake needs space and grip, just like me trying to survive a pastry challenge.
Overwhipping the Cream
Cream can split if you push it too far.
Stop at medium-stiff peaks when it looks smooth and holds shape. If it looks grainy, it has crossed into drama territory.
Underbaking the Sponge
If the bottom feels wet, the cake may be underbaked.
Bake until the cake springs back when touched. If your oven runs cool, give it a little more time or try a slight temperature increase next time.
Folding Too Roughly
The meringue gives this cake its lift.
If you fold too hard, you knock out the air and the cake can turn dense. Gentle folding keeps the sponge soft and cloud-like.
Letting the Batter Sit Too Long
Once the meringue is folded in, bake the cake straight away.
The air bubbles will not wait around forever. Sponge batter is not a “later” kind of friend.
Adding Too Much Ube Halaya to the Batter
Ube halaya is thick and sweet, but it can weigh down the sponge.
Use it as a thin filling or mix a small amount into the cream instead. The cake batter needs to stay light.
Frosting a Warm Cake
Warm cake melts whipped cream.
Make sure the sponge is fully cool and chilled before assembly. Otherwise, the frosting can slide around like it has somewhere better to be.
Skipping the Fridge Set
After frosting, the cake needs time to chill.
This helps the layers settle and makes slicing much cleaner. Give it at least 1 to 2 hours before serving.
Using Sprinkles Too Early
Sprinkles can bleed into whipped cream.
Add them closer to serving if you want the brightest, cleanest finish. It is a tiny timing trick, but it helps.
Trying to Use This Like a Heavy Tiered Cake
This sponge is soft and delicate.
If you want a tiered cake, use proper supports and keep it chilled. For big event cakes, I would choose a sturdier frosting than plain whipped cream.
Frequently Asked Questions
What Is Ube Cake?
Ube cake is a soft Filipino-style cake flavoured with ube, also known as purple yam.
This version uses a light ube cotton sponge and ube whipped cream. It is fluffy, creamy, and gently nutty with that gorgeous purple colour.
What Is Thickened Cream?
Thickened cream is common in Australia and has stabilisers that help it whip well.
If you are outside Australia, use heavy cream or heavy whipping cream. Keep it cold before whipping for the best texture.
How Do I Keep Ube Whipped Cream Stable?
Use cold thickened cream or heavy cream and stop whipping at medium-stiff peaks.
Keep the cake refrigerated after frosting. If the cake needs to sit out longer, you can use a stabiliser, but for normal fridge storage, cold thickened cream works well.
Can I Use Ube Halaya in This Cake?
Yes, but use it carefully.
Ube halaya works best as a thin filling layer or lightly mixed into the whipped cream. I would avoid adding too much to the sponge batter because it can make the cake heavier.
Why Is My Ube Cake Wet at the Bottom?
The cake is likely underbaked, or your oven may be running a little cool.
Bake until the sponge springs back when touched. If needed, bake 10 to 15 minutes longer or try a slightly higher temperature next time.
Why Is My Ube Batter Thick or Lumpy?
The flour or cornstarch may have clumped, or the mixture may be too thick before the meringue is added.
Sift the dry ingredients and whisk the yolk mixture until smooth first. If it still feels thick, loosen it with a small spoonful of meringue before folding in the rest.
Why Is My Ube Cake Colour Uneven?
This can happen because of the ube extract brand, uneven mixing, or batter settling.
Mix the yolk batter well before adding the meringue. Then fold gently but thoroughly so the colour spreads evenly through the sponge.
Can I Make Ube Cupcakes?
Yes, you can make ube cupcakes.
They will bake faster than the full cake, so check them early. Use liners and pipe the ube whipped cream on top once they are fully cool.
Can I Bake This in a Sheet Pan?
Yes, but the cake will be thinner and bake faster.
Watch it closely and test for spring-back earlier than the full 6-inch cake. Sheet cake is a lovely option when you want easier slicing and serving.
Can I Use This for a Tiered Cake?
This cake is very soft and light, so I would be careful.
If using it in a tiered cake, use proper cake boards and supports, and keep everything well chilled. For a large event cake, I’d choose a sturdier frosting than plain whipped cream.
Can I Freeze Ube Cake?
Yes, but the best way is to freeze the sponge layers before frosting.
Wrap the cooled sponge tightly and freeze. Thaw in the fridge before filling. You can freeze frosted slices if needed, but whipped cream may soften a little after thawing.
How Long Does Ube Cake Last?
Ube cake is best within 3 days.
Store it in an airtight container in the fridge. Because it uses whipped cream, keep it chilled until close to serving.
Can I Make Ube Cake Ahead of Time?
Yes, and I actually prefer it for cleaner layers.
Bake the sponge the day before, wrap it, and chill it. The next day, slice, fill, frost, and let the finished cake set in the fridge before serving.
Can I Make This Without Ube Extract?
Yes, but the colour and flavour will be softer.
You can use mashed purple sweet potato with a little vanilla, but it will not taste exactly like ube extract. Keep the amount small so the sponge does not get heavy.
Can I Use a Non-Stick Cake Pan?
You can, but I prefer aluminium for sponge cakes.
Non-stick sides can make it harder for the cake to climb. If using non-stick, line the sides with baking paper to help the rise.
Can I Add Macapuno to Ube Cake?
Yes, macapuno is beautiful with ube.
Add a thin layer between the sponge and whipped cream. It brings a sweet coconut chew that makes the cake feel even more special.
Can I Make This as a Birthday Cake?
Yes, this ube cake works beautifully as a birthday cake.
Keep it chilled, decorate with piped ube cream and sprinkles, and serve cold for clean slices. For a warm room or long party, use a sturdier frosting.
Can I Use Cream Cheese Frosting Instead?
Yes, cream cheese frosting works well if you want a firmer finish.
It gives the cake a richer flavour and better structure. Add a little ube extract to keep the purple colour and ube taste.
Why Does My Whipped Cream Turn Watery?
The cream may have been underwhipped, overwhipped, or left too warm.
Whip to medium-stiff peaks and keep the cake chilled. Whipped cream loves the fridge more than the dessert table.
Can I Add Fruit Between the Layers?
Yes, but keep the fruit thin and not too juicy.
Mango works beautifully with ube. Pat fruit dry first so it does not make the cream watery.
Let’s Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below. I’d love to know how it went! Also, don’t forget to tag me on Instagram @catherine.desserts.
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Ube Cake
Soft and fluffy ube cake layered with vibrant purple light whipped cream, a traditional Filipino cake that melts in your mouth.
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 inch cake 1x
- Category: Cake
- Method: Intermediate
- Cuisine: Asian Fusion
Ingredients
Ube Cotton Sponge Cake
- 3 Egg yolks
- 45ml Milk (3 tbsp)
- 35ml Vegetable oil (2 tbsp 1 tsp)
- 40g Cornstarch (1/3 cup)
- 1/4 tsp Ube extract
- 40g All-purpose flour (40 g)
- 3 Egg whites
- 65g White sugar (1/3 cup)
Ube Whipped Cream
- 480ml Thickened cream
- 100g White sugar (1/2 cup)
- 1/2 tsp Ube extract
- Sprinkles, to decorate
Instructions
Ube Cotton Sponge Cake
- Preheat the oven to 150°C/ 300°F fan forced
- Line the bottom of a 6-inch cake tin
- In a medium-sized bowl whisk the egg yolks, milk, vegetable oil, cornstarch and ube extract together
- Sift in the flour and whisk until just combined
- In another bowl whip the egg whites until foamy
- Add the sugar and whip at medium speed until stiff peaks
- In three additions fold the meringue into the egg yolk mixture, being careful not to deflate the bubbles
- Transfer the batter to the cake tin
- Fill a larger baking tray with 1cm of boiling water and place the cake tin in the tray
- Bake for 60 minutes, or until it springs back when touched
- Once cooled run a knife around the edge of the cake tin and invert the pan
- Wrap in cling wrap and place in the fridge until assembly
Ube Whipped Cream
- Combine the cream, sugar, and ube extract in a large bowl and whisk until medium stiff peaks.
- Reserve in the fridge until assembly
Assembly
- Cut the cake into four equal layers
- Place a cake layer on a turn table and spread over a layer of cream
- Top with another sheet of sponge
- Repeat and cover with the remaining two layers of sponge
- Using a palette knife spread cover the cake in a thin layer of cream, spinning the turntable as you go to create a smooth finish
- Place the remaining cream in a piping bag fitted with a French star tip and pipe a border around the edge of the cake
- Decorate with sprinkles and place in the fridge to set for 1-2 hours before enjoying
Hey there! Great blog and beautiful pictures you’ve got! I am going to try this for my mother’s birthday. I love whipped cream and have made it plenty of times fresh. I noticed you didn’t stabilize your whipped cream. Doesn’t the cream turn liquidy after a few hours for you? I tend to stabilize with agar or gelatine. I hear you can do it with cornstarch also, but I have never tried that method.
Hi Tweetie, If you use thickened or heavy cream and whip it to medium-stiff peaks there shouldn’t be any problems with it becoming liquidy. Always keep your cake refrigerated and it’ll be perfect 🙂
Made this recipe and it tastes awesome 🙂
1) Is there a reason why when the cake is taken out of the oven it separates from the edge of the pan leaving a gap?
2) found that the bottom of the cake was still a bit wet as well! (I use an oven themometer at exactly 150- is there a reason it isn’t 160 like your mango cake recipe?
3) colour at the top was a lighter purple than the bottom which was darker purple despite mixing it through and trying not to overmix!
4) do the eggs have to be room temperature before they are used ?
Thank you!
Hi CL! So glad you liked the recipe,
(1) The cake separates from the edge of the pan if it is underbaked. I would suggest baking it for 10 to 15 minutes longer
(2) The bottom of the cake can be a little wet if it is underbaked too! Feel free to increase the temperature to 160 as it seems like the lower temperature isn’t working for your cake. The lower temperature is for a slower more even bake
(3) This hasn’t happened to me but could be the result of the ube extract you used, if you mix the batter thoroughly this shouldn’t be a problem
(4) Eggs don’t need to be room temperature, I usually use them straight out of the fridge
Hope these tips help!!
Hi Catherine!
Thank you for the recipe, I can’t wait to try it this weekend!! With these sponge cakes, can I use a non stick cake pan or will they affect the rise of the cake?
Thanks for your help!
Hi Jen, I would highly recommend using an aluminium pan without a non-stick coating as it helps the cake rise higher. If you don’t have one you can line the sides with baking paper. ????
Hello Catherine,
Thank you for sharing your recipe with us.
I was wondering if this recipe is okay to be used as a cupcake instead. If yes, will you still have to cook it in the water bath? Or can I directly bake them as it is in the cupcake trays?
Thank you!
hi catherine! love this recipe but I used a 6 inch cake tine like it said in the recipe but the batter came all the way to the top! is this how it is supposed to be or should i use a bigger cake tin?
Hi! It depends on the height of your cake tin, I used a deep cake tin that is 4 inches high in order to achieve a tall cake ????
Hi I wanted to try your beautiful cake but for me it came out awful and the cream bounded up. I must be doing a lot of things wrong please let me know what’s happening your new foodie follower.
Oh no! Let me know what went wrong and I’ll give you some tips you can follow next time.
Hey Catherine! I tried out your recipe and doubled the ratios to have a bit more cake. I think the amount of cornstarch added made the first base clump quite a lot (I measured everything with a scale). The moment I added that ingredient, the whole mixture became hard to mix. I also tried to add a little bit of meringue at a time to have it emulsify better, but it still ended up having little purple lumps in the end, once cooked. Is there a way to reduce or omit the cornstarch entirely? 🙂 Thanks!
Hi! I’ve tried your recipe twice now and have a question about the thickness of the egg yolk mixture. Each time I’ve prepared the mixture it has turned very thick, like a giant clump, and certainly isn’t whisk-able. When I incorporate the meringue this causes the batter to become lumpy and when baked the lumps become hard and chewy. I’ve gotten quite the workout trying to work those clumps out! I am using the US measurements and have doubled the ingredients per the pre-select buttons in the recipe table, for reference.
Have a done something wrong? How can I fix this?
In your recipe for the ube whipped cream (filling) you list thickened cream that is then whipped. What is thickened cream exactly, and where to I find it or do I just measure out heavy whipping cream?
Hi, Catherine. I’d love to try this recipe. Can I froze this cake?
Can you bake this in a sheet pan?
hi! I’m excited to try this cake for my grandma’s bday. just wondering if this recipe is too light for a smaller top teir cake to make a 2 tier cake? or will it be stable enough ? i was going to use another cake board and put bubble tea straws to the bottom tier to help support….thanks!!
Hi Catherine! I have Ube Halaya on hand, how can I incorporate it to the cake? Can I use it in the batter? Or just filling? Should I mix it with cream for frosting? Thank you in advance.
Love this recipe! How long should it take for stiff peaks to form in the meringue? I set it to medium and it takes almost half an hour and if it still doesn’t form, then I speed it up.