Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup ube halaya
- 1 cup pandan juice
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat eggs and sugar together until light and fluffy.
4. Add oil and vanilla extract and mix until combined.
5. Add ube halaya and pandan juice and mix until combined.
6. Add dry ingredients to wet ingredients and mix until just combined.
7. Pour batter into prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10 slices
Nutritional Information:
Calories: 250
Fat: 10g
Carbohydrates: 33g
Protein: 4g
Substitutions for Ingredients
- Coconut oil can be used instead of vegetable oil
- Coconut milk can be used instead of pandan juice
Variations:
- Add 1 cup of chopped macapuno to the batter for a more tropical flavor
- Add 1 teaspoon of pandan extract for a more intense pandan flavor
Tips and Tricks:
- Make sure to grease and flour the cake pan before pouring in the batter
- Let the cake cool completely before slicing
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 5-10 minutes, or until warm.
Presentation Ideas:
- Serve with a dollop of ube halaya and a sprinkle of toasted coconut flakes
- Top with a simple buttercream frosting
Garnishes:
- Toasted coconut flakes
- Chopped macapuno
Pairings:
- Coconut ice cream
- Mango sorbet
Suggested Side Dishes:
- Buko pandan salad
- Ube halaya ice cream
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter
- If the cake is too dense, add a few tablespoons of oil to the batter
Food Safety Advice:
- Make sure to use pasteurized eggs in this recipe
- Store the cake in an airtight container at room temperature
Food History:
Ube and pandan are both popular ingredients in Filipino desserts. Ube is a type of purple yam that is often used in cakes, ice cream, and other desserts. Pandan is a tropical plant with a sweet, nutty flavor that is often used in cakes, drinks, and other desserts.
Flavor Profiles:
This cake has a sweet, nutty flavor from the ube halaya and pandan juice. The cake is light and fluffy with a subtle hint of vanilla.
Serving Suggestions:
This cake is best served with a dollop of ube halaya and a sprinkle of toasted coconut flakes. It can also be topped with a simple buttercream frosting.
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Region: Filipino