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| Image by flickr |
This cake combines the two much-loved flavors of ube and pandan. It takes practice to perfect the wonderful swirling effects of green and violet, but it is possible to be done.
Now let's try making this cake.
Ingredients for pandan sponge:
- 1 cup sifted cake flour
- 1/4 cup plus 1 tablespoon sugar
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 3 egg yolks
- 1/8 teaspoon vanilla
- 4 drops green food color
- 1/4 cup plus 1 tablespoon pandan water
- 3 tablespoons corn oil
- 1/3 cup egg whites
- 1/2 teaspoon cream of tartar
- 1/4 cup plus 1 tablespoon sugar
Ingredients for ube sponge:
- 3/4 cup sifted cake flour
- 1/4 cup plus 1 tablespoon sugar
- 1 1/4 teaspoons baking powder
- Pinch salt
- 3 egg yolks
- 60 grams (about 1/4 cup) grated fresh ube, or use powdered ube
- 1/2 teaspoon vanilla
- 1/8 teaspoon ube food color
- 3 tablespoons milk
- 3 tablespoons corn oil
- 1/3 cup egg whites
- 1/2 teaspoon cream of tartar
- 1/4 cup plus 1 tablespoon sugar
For the pandan filling:
- 2 1/2 tablespoons sugar
- 1 tablespoon flour
- 1/4 cup milk
- 1/4 cup pandan water
- 1 egg yolk
- tablespoon butter
For the ube filling:
- 1/4 cup plus 2 tablespoons sugar
- 60 grams (about 1/4 cup) grated ube
- 1 tablespoon flour
- 1 tablespoon butter
- 1 egg yolk
- 3/4 cup milk
For the frosting:
- 1 1/2 cups whipping cream
- 1/4 cup confectioners sugar
Make the pandan sponge:
- Grease an 8-inch round cake pan. Line with waxed paper and grease waxed paper. Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, sift together flour, the 1/4 cup and 1 tablespoon sugar, baking powder and salt. Set aside.
- In a small bowl, blend together egg yolks, vanilla, food color, pandan water and corn oil. Add the flour mixture and mix well. Cover and set aside.
- In a separate bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add remaining sugar and beat until stiff. Fold into egg yolk and flour mixture.
- Pour into prepared pan and bake 25 to 30 minutes or until top springs back when pressed. Cool on a wire rack. Slice horizontally into 3 layers.
Make the ube sponge:
- Grease an 8-inch round cake pan. Line with waxed paper and grease waxed paper. Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, sift together flour, the 1/4 cup and 1 tablespoon sugar, baking powder and salt. Set aside.
- In a small bowl, blend together egg yolks, ube, vanilla, food color, milk and corn oil. Add the flour mixture and mix well. Cover and set aside.
- In a separate bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add remaining sugar and beat until stiff. Fold into egg yolk mixture.
- Pour into prepared pan and bake 25 to 30 minutes or until top springs back when pressed.
- Cool on a wire rack. Slice horizontally into 2 layers.
Make the pandan filling:
- In a double boiler, combine all ingredients. Cook until thick, stirring occasionally.
Make the ube filling:
- In a double boiler, combine all ingredients. Cook until thick, stirring occasionally.
Make frosting:
- In a chilled bowl, whip cream and sugar until stiff peaks form.
To assemble:
- Set aside some of the ube filling. Alternately arrange the cake sponges into layers, spreading some filling between the layers: ube filling on ube sponge and pandan filling on pandan sponge. Pipe in some whipped cream in between.
- Cover the entire cake with the remaining ube filling. Frost with remaining whipped cream. Chill cake before serving.
- To make pandan water: Boil 5 cups of water with 5 to 6 pandan leaves. Strain and use the liquid. Discard the leaves.
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