PNoy Cakes

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<p>Ube Roll Cake Ingredients: 3/4 cups cake flour, sifted 5 eggs, separated 2/3 cup sugar 2/3 cup ube haleya 1/8 tsp salt 1 tsp pandan essence 25 drops purple and 10 drops blue food coloring (up to you to come up with the color you want) Instructions: Line a 15 Inch x 10 inch jelly roll pan with parchment paper. To make it stick to the pan, rub some shortening onto the pan before placing the parchment paper. Pre-heat oven to 375 deg F. Beat yolks and sugar for about 3 minutes until creamy light yellow in color. Add ube, pandan essence and beat until well blended. Add food coloring to desired color intensity. Add flour and blend well. Beat egg whites until stiff but not dry (about 2 minutes or so). Fold into the batter in 3 parts. Transfer to pan. Bake for 12-15 minutes or as soon as top springs back on light tapping of your finger or until toothpick inserted comes out clean. While baking, prepare a clean flour sack (not towel). Sprinkle a generous amount of confectioner's sugar so cake does not stick to the towel. As soon as cake is done, transfer to towel, peel off wax paper, then roll with the towel starting on the short end. Let cool completely before frosting. Ube-Cream Cheese Filling Before you start baking, separate the eggs while they are cold. Best to whipe whites when they are room temp. Also, take out your cream cheese and butter to soften at room temp before you beat to make the filling. Ingredients: 8-oz cream cheese, softened 1 stick butter, softened 1-2 cups confectioner's sugar 1/2 cup ube haleya 1 tsp pandan essence (clear-colored) 10-15 (or more) drops of purple coloring [optional - you might like the contrast of colors] Method: Very easy. Blend well all ingredients. Add food coloring as desired, then beat some more. Use as filling for your ube roll (can also be used as frosting, but this is very sticky if you will wrap in cling wrap and put in the fridge. Better to use buttercream frosting for the purpose as it does not cling to plastic after refrigeration).</p> <p>Ube Haleya/Halaya/Jaleya - the BasicsIngredients: 2 (16-oz grated ube, uncooked - I used Lucia brand) (food coloring is optional if your ube is pale)</p> <p>1/2 stick (1/4 cup) butter (or 1 stick if you want) 1 can (14-oz) condensed milk 1 can (12-oz) evap milk 1&amp; 1/2 cups sugar (depends on your taste) Optional: 4 oz cream cheese, room temp (makes it yummier!) Method: Puree the grated ube. On low heat, melt the butter, add ube, condensed, and evap milk. Stir constantly (may have to add a little water from time to time to make sure it gets cooked and remain unburnt). Add sugar according to your taste. Cook until sticky/gooey to your desired consistency. Remove from heat and add the cream cheese, stir until melted in.</p> <p>Ube RollsThis one's for more experienced bakers. Serves 10 Prep Time 30 minutes Bake Time 10 to 12 minutes For the ube sponge 2 1/2 cups cake flour 2 teaspoons baking powder 1/3 cup corn oil 8 egg yolks 2/3 cup water 1 teaspoon vanilla extract 1 1/2 teaspoons ube oil 2 teaspoons ube flavor 1/2 cup sugar 8 egg whites 1 1/3 cup sugar For the Swiss buttercream 4 egg whites 1 cup refined sugar 1 3/4 cup unsalted butter For the filling and topping 1 small bottle macapuno ube sponge crumbs cherries To make the ube sponge 1 Preheat the oven to 325F. Grease and line a 21- by 13-inch jellyroll pan. 2 Sift cake flour and baking powder together. Combine all liquid ingredients in a mixing bowl and stir to incorporate. 3 Add the sifted dry ingredients and 1/2 cup sugar, then whip at low speed for 1 minute, scraping down the sides of the bowl. 4 Whip for 5 more minutes on medium speed of the mixer or with a whisk until the batter is very smooth and fluffy. Set aside. 5 Whip the egg whites to soft peak and gradually add 1 1/3 cups of sugar. Whip to stiff peaks. This is called a meringue. 6 Gently fold in the meringue into the reserved batter until well incorporated. Divide batter into prepared pans approximately 3/4 full. 7 Bake for approximately 30 minutes, depending on the size of the molds. The cake should spring back when pressed slightly in the center. To make the Swiss buttercream</p> <p>1 Prepare large pan with water and heat it to barely simmering point. 2 Combine sugar and egg whites in a bowl stirring until the sugar is dissolved. 3 Place on the barely simmering hot water bath, whipping constantly until the temperature reaches 60C. Use a candy thermometer to check temperature. If you dont have one, water should be kept at a steady simmer. 4 Transfer onto a mixing bowl and whip with a whisk or using a mixer until stiff peaks. Use a wooden spoon to beat until cold, gradually adding butter and beating in medium speed until smooth and creamy. 5 To assemble, spread buttercream and macapuno on ube rolls and roll tight. Refrigerate for 1 hour. Coat with ube crumbs and buttercream. Decorate by piping with more buttercream and topping with cherries.</p> <p>Flavoring tip: You can substitute other flavors for the sponge to make another kind of cake. The buttercream recipe is the meringue-based kind, which has more stability compared to other buttercream varieties. Ube oil is available in baking supply stores; simply omit if not in stock.</p> <p>Ube Macapuno Cake RecipeSome important notes before we begin: 1. Chiffon cakes are usually baked in tube pans because the inner tube is needed to provide support for the center of the delicate batter as it rises. In this recipe, however, we will be using regular (not nonstick) round baking pans. Without the inner tube support, your chiffon cakes will shrink a bit around the center as it cools. This is very normal. You can use a 10" tube pan if you are more comfortable doing so, but you may have to decorate the cake differently. 2. If you are located outside the Philippines, ingredients such as the grated purple yam (frozen), ube flavouring (McCormick), and macapuno are all available in Filipino/Asian stores. If you can get hold of fresh purple yam rather than the frozen one, then much better. 3. The frosting I am using is not the traditional whipped cream frosting that perhaps just uses whipping cream and powdered/icing sugar . This one has cream cheese. I prefer this variation, not only because of its great taste but also because it is very stable. Feel free to use your own whipped cream frosting recipe. 4. I usually bake the cakes a day before I actually need them. After they have completely cooled down, I wrap the cakes well in cling wrap, then keep them in the fridge overnight. This process makes the cakes firmer and easier to work with the following day.</p> <p>Ube Macapuno Cake</p> <p>Ingredients: For the chiffon cake: {A} 2 1/4 cups cake flour 3 teaspoons baking powder 3/4 cup sugar 1 teaspoon salt {B} 7 egg yolks (from large eggs) 1/2 cup vegetable/canola oil 1/2 cup milk 1/2 cup (about 100g) grated ube (purple yam) 1 teaspoon ube flavouring 1/2 teaspoon violet food powder or violet gel paste {C} 7 egg whites 1/2 teaspoon cream of tartar {D} 3/4 cup sugar For the frosting: 2 cups whipping or thickened cream 1 250g package of cream cheese 1/2 cup white sugar 1 teaspoon vanilla extract 1 12 oz jar of macapuno (preserved coconut sport) Procedure: Cake 1. Preheat oven to 170 degrees Celsius. Prepare two 9" round, 2 1/2" high pans by lining bottoms with baking paper. Do not grease. 2. In a large bowl, sift together {A} and combine well. Add in {B}. Beat with electric mixer or by hand just until smooth and well blended. 3. In a separate bowl, beat {C} on high speed until frothy. Gradually add in {D} and beat until stiff peaks are formed. Gradually and gently fold in egg whites into flour mixture until very well combined. Divide batter equally into prepared pans. 4. Bake for about 45 minutes or until a skewer inserted into the center of the cake comes out clean. Invert pans into wire rack immediately and cool completely. 5. Carefully run a thin knife around sides of pans to release cakes. Using a serrated knife, half each</p> <p>cake horizontally. Set aside one of the top halves for use later. Frosting Combine the cream cheese, sugar, and vanilla extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Continue whipping until the cream can hold a stiff peak. To assemble: 1. Drain some of the syrup from the macapuno. I do this for fear that the cake will absorb the syrup and get soggy and also to prevent the cake from becoming too sweet. 2. Place one of the cake layers (bottom half of one of the cakes), cut side up on your serving plate or cake board. Spread and level some whipped cream onto the cake layer until it is about 1/4" thick. Scatter half of the macapuno on top of the whipped cream. 3. Place second cake layer, cut side down on top of bottom cake layer. Spread whipped cream and remaining macapuno on top of second layer in the same manner as above. 4. Top the cake with the third layer (cut side down). Spread frosting to cover top and sides of cake. (You don't have to put a lot, just enough for the cake crumbs to stick to it). Remember to leave some frosting for your borders. 5. Crumble the last cake half. (You actually only need to crumble about 3/4 of this cake piece. My suggestion is to leave the quarter for you to snack on!). If you do this with a food processor, you will get very fine crumbs which will look really neat on the cake. You can, however, crumble it by hand. Gently stick the crumbs to the cake top and sides until it is fully covered. 6. Using the remaining frosting, pipe out big rosettes around the cake's top edge.Update:</p> <p>Cake flour Many have asked me if cake flour can be replaced with plain or all-purpose flour. In the book 'Baking' by James Peterson, the recipe for chiffon cake suggests the use of either 1 3/4 cups all-purpose flour or 2 1/4 cups cake flour. The author seems to even prefer all-purpose flour over cake flour because he says that all-purpose flour gives the chiffon cake a much deeper flavour. I baked an ube cake using 1 3/4 cups plain flour last Easter and it turned out very, very light and soft. I do love super soft cakes. However, because it seemed so delicate, I had to be extra careful in handling it. Also, I observed that the cake had the tendency to sink a little bit more than usual. (Remember, I do not use a tube pan for this cake, only a regular round pan. The cake always sinks just a little bit). In terms of taste though, the cake was as delicious as ever. For the cake above, I tried something else. I used a combination of plain flour and cornstarch. The usual substitution for cake flour is this - for every cup of plain flour, replace two tablespoons with cornstarch. In essence, this means 1 cup of cake flour equals 7/8 cup plain flour plus 1/8 cup cornstarch.</p> <p>For the chiffon cake recipe, 2 1/4 cups cake flour translates to: 1 3/4 cup + 3 1/3 Tablespoons plain flour PLUS 1/4 cup + 1/2 Tablespoon cornstarch The result? I could hardly tell the difference from the cakes that used cake flour. Cakes with cake flour do have a finer crumb but personally, I don't think it even matters because the cake with the plain flour and cornstarch is still as soft, with great texture and taste. I'm pretty sure no one else will even notice or care. My recommendation then is to go with the plain flour/cornstarch combination if you cannot find cake flour. Both ingredients are easy to find and will come out much cheaper than cake flour (at least here in Australia!). Other ingredients Milk. Someone had told me before that the cake batter prior to folding in the eggwhites was too thick and hard to mix. For this problem, a little bit more milk would do the trick. I've tried increasing it from 1/2 cup to 2/3 cup and it was fine. Ube. As much as possible, use only fresh grated ube, frozen grated ube or powdered ube for this cake. A reader had commented once that she used the bottled jam and her cake turned out great just the same. If you have no other option, then I would just suggest you find a good quality brand. Some brands taste nothing like ube. They look purple but taste like crap. Also, you might want to lessen the sugar a bit as the jam is already sweet. Experiment if you must. Ube flavouring. If you cannot find this, just omit it altogether or use vanilla extract to replace. You might want to increase the violet gel paste by a bit to achieve the vibrant purple colour as the use of ube flavouring does add to the overall colour. Whipped cream frosting Some found the whipped cream frosting too soft for piping. While the recipe generally worked for me, this same thing has happened to me a few times too, prompting me to change the method with which I made my frosting. Firstly, be sure your whipping cream as well as your mixing bowl and beaters are all well chilled. And the cream cheese shouldn't be too soft. In this other method, you will be beating the cream cheese and the whipping cream separately. In a small bowl, beat the cream cheese until smooth. Set aside. In your chilled bowl and using clean beaters, beat the whipping cream, sugar and vanilla until the mixture is stiff. Gently fold in the cream cheese then beat again at high speed for a few seconds or just until everything is well combined. Be careful not to overbeat. Your frosting should be firm and perfect for piping those rosettes.</p> <p>Ube Macapuno CakeIngredients (Ube Cake) 2 1/2 cups cake flour (If you dont have cake flour you can use normal flour but in 1 cup of flour you discard 2 tbsp of flour and replace it with 2 tbsp of cornstarch) 3 tsp baking powder 1 tsp salt 1 cup ube (purple yam), cooked and finely grated 3/4 cup milk 1/2 cup maple syrup 1/2 cup oil 1 tsp vanilla extract 7 eggs (yolks and whites separated) 1 tsp cream of tartar 1 1/4 cup white sugar red food colouring blue food colouring Ingredients (Whipped Cream Filling) 300ml cream 1 tsp vanilla extract 2 tbsp confectioners sugar Ingredients (Others) 2 jars macapuno (young coconut sport) candied cherries Method 1. Sift together flour, baking powder, and salt, set this aside. 2. In a large bowl place grated ube, milk, maple syrup, egg yolks, oil and vanilla, mix well. 3. Slowly add the flour mixture to the ube mixture until it forms a smooth batter. 4. In a mixing bowl beat egg whites with cream of tartar until it forms stiff peaks. Gradually add sugar while mixing; also add the food colouring by alternating red and blue to achieve a deep purple colour. 5. Fold half of the egg white mixture into the batter then once evenly mixed add the remaining egg white mixture. 6. Grease four 9 in pans then pour in the batter divided equally, bake in a 165C preheated for 30-35 minutes (you can use a toothpick to pierce the middle part to test if its fully cooked when it comes out dry) 7. Remove pans from oven then let it cool for at least 2 hours. 8. Remove from the pan then set aside. 9. Get 1 cake then crumble it using a food processor o...</p>