Whip up this Pinoy favorite at home! Follow these so-easy steps and you'll be on your way to soft, creamy ube-flavored sponge cakes.
Makes about 26 pieces
2 cups cake flour 1 cup sugar, divided 1 teaspoon baking powder 1/2 cup water 1/2 cup evaporated milk 1/2 cup corn oil1 teaspoon ube flavocol 6 egg yolks 10 egg whites 1 teaspoon cream of tartar
For the topping: melted buttersugar grated cheese (optional)
1 Sift together flour, 1/2 cup sugar, and baking powder.
2 In a large bowl, combine water, milk, oil, flavocol, and egg yolks.
3 Mix together the liquid and dry ingredients. Do not overmix.
4 Using an electric mixer, beat egg whites, remaining sugar, and cream of tartar until medium peaks form; fold into the prepared mixture.(What's a peak? Find out here: Peak Performance: Soft vs. Stiff)
5 Pour into lined mamon or cupcake molds until three-fourths full. (You may also use a muffin pan.)
6 Bake at 350ºF for 20 to 30 minutes.
7 Brush with melted butter, sprinkle with sugar, and grated cheese (if desired).
Shopping tip: Flavocol is a flavoring and coloring product in one. For this recipe, we used Ferna Ube Flavocol. It's readily available in supermarkets and baking supply shops.
Substitution tip: No cake flour? No problem! For every 1 cup cake flour your recipe needs, substitute with 1 cup minus 2 tablespoons all-purpose flour.