Soft & Fluffy Ube Sponge Cake | Easy Filipino Dessert Recipe | Ube Cake from Scratch!

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is more accessible.

purple yam

🥗Healthier: sweet potato

💰Cheaper: regular yam

Sweet potato provides similar sweetness and moisture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and adds a subtle flavor.

whipping cream

🥗Healthier: coconut cream

💰Cheaper: heavy cream

Coconut cream is dairy-free and provides a rich texture.

Preheat the oven to 350°F (175°C).

Grease and flour a round cake pan.

Sift together cake flour and baking powder in a bowl.

In a separate bowl, beat the egg whites until soft peaks form, then gradually add 40g of sugar to make meringue.

In another bowl, beat the egg yolks with 40g of sugar until light and fluffy, about 5-7 minutes.

Add oil, milk (or milk and water mixture), vanilla essence, and ube flavor to the egg yolk mixture, mixing well.

Incorporate the sifted flour mixture gradually, folding gently.

Add ube halaya and mix until combined.

Fold in the meringue gently until no white streaks remain.

Pour the batter into the prepared cake pan.

Bake for 25-30 minutes, or until a toothpick inserted comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens