Ingredients with Measurements:
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1/2 cup ube halaya (purple yam jam)
- 1/2 cup condensed milk
- 1/2 cup butter, melted
- 1/2 cup shredded coconut
Special Equipment Needed:
- Electric mixer
- 9-inch round cake pan
- Parchment paper
- Baking sheet
- Offset spatula
- Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch round cake pan with butter and line with parchment paper.
2. In a large bowl, beat egg whites with an electric mixer until foamy. Add cream of tartar and beat until soft peaks form. Gradually add sugar and beat until stiff peaks form.
3. Add vanilla extract, almond extract, and salt and beat until combined.
4. Sift flour into the egg mixture and fold in until combined.
5. Spread the batter into the prepared cake pan. Bake for 25 minutes or until the top is golden brown.
6. In a medium bowl, mix together ube halaya, condensed milk, melted butter, and shredded coconut.
7. Spread the ube mixture over the top of the baked cake.
8. Place the cake on a baking sheet and bake for an additional 10 minutes or until the top is golden brown.
9. Let the cake cool completely before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 350
Fat: 16g
Carbohydrates: 44g
Protein: 5g
Substitutions for Ingredients
- Ube halaya can be substituted with mashed sweet potato, taro, or pumpkin.
Variations:
- For a richer flavor, add 1/4 cup of melted dark chocolate to the ube mixture.
- For a crunchier texture, add 1/4 cup of chopped nuts to the ube mixture.
Tips and Tricks:
- Make sure to beat the egg whites until stiff peaks form for a light and fluffy cake.
- Let the cake cool completely before serving for best results.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 10 minutes or until heated through.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream and a sprinkle of toasted coconut flakes.
- Cut the cake into slices and serve with a scoop of ice cream.
Garnishes:
- Whipped cream
- Toasted coconut flakes
- Chopped nuts
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fresh fruit salad
- Yogurt parfait
- Roasted vegetables
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of melted butter to the batter before baking.
- If the cake is too dense, add a few tablespoons of milk to the batter before baking.
Food Safety Advice:
- Make sure to store the cake in an airtight container in the refrigerator.
- Make sure to reheat the cake thoroughly before serving.
Food History:
Ube Brazo de Mercedes is a Filipino dessert that is believed to have originated in the Philippines during the Spanish colonial period. The name "Brazo de Mercedes" translates to "arm of Mercedes" and is named after the Spanish queen, Mercedes.
Flavor Profiles:
Ube Brazo de Mercedes has a sweet and creamy flavor with hints of vanilla and almond. The ube halaya adds a subtle earthy flavor and the shredded coconut adds a crunchy texture.
Serving Suggestions:
Ube Brazo de Mercedes is best served chilled with a dollop of whipped cream and a sprinkle of toasted coconut flakes. It can also be served with a scoop of ice cream or with a cup of coffee or tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Philippine