WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Thursday, April 4, 2013

Ube Cake- gf,cf,sf,df,nf,etc.

Ube is purple yam. I picked up a package of dehydrated ground purple yam. A quick sponge cake cut in half filled with ube was a spectacular purple color! The package has been in the pantry for awhile now while I thought about how to use it.

A very bland taste- I think pairing it with a strongly flavored fruit would make it sensational. Anyone who cleared their homes of artificial flavors, chemicals and corn(Add Abby's zillion other allergies) and we have a very limited selection of color for desserts. We have stuck to finding naturally colorful foods and this purple yam is definitely going to be appreciated.

This cake is super easy to make. The yam really doesn't have a lot of flavor, and when we make this again we will likely use vanilla(I have added vanilla to the recipe below) or other flavor to brighten and cut through the super sweetness. I think I will likely pair it with Kiwi or other tangy fruit. As we tasted as we made the cake we all agree this is best when completely chilled.

The nutrition of the dehydrated purple yam is minimal. It is a source of fiber and iron, but not much else.

Already planning purple bread, purple noodles.. purple ice cream!

Ingredients for the ube cream:

1 c. rehydrated Ube powder(directions on the back of the package on how to rehydrate)
1 1/2 c. condensed coconut milk
1/2 c. palm shortening
1/2 c. powdered sugar-
dash of salt
vanilla extract or other flavor if you want.

Mix the ube and condensed coconut milk together in a pan. Over low heat and constantly stirring, cook until thick 10-15 minutes). Let cool completely. A good time to make the cake part of the recipe.

Cream the shortening with an electric mixer until fluffy. Add the cooled ube,salt and vanilla and beat again until combined. If not thick enough(it will firm up considerable when chilled)blend in 1/4 cup of corn-free powdered sugar at a time.

The sponge cake:

3 medium eggs
1/3 c. sugar
1 tbsp. potato starch or tapioca starch + allpurpose gf flour to make a total of 1/2 c.

Preheat the oven to 400°.

Line a 13" x 9" (jelly roll pan) with baking paper. Whisk the eggs and the sugar together until pale, thick and fluffy. Sift the flour and potato starch(or tapioca) over the mixture. Fold carefully with a large spoon just until combined. Pour into the prepared pans and even out the surface with a rubber spatula or knife. Bake for 10 minutes or until the top springs back when touched.

Turn out onto a clean kitchen cloth. Do not peel off the lining paper yet. Leave to cool.

Now that the cake and filling are done you can combine.

I cut the cake in half. One piece of the cake on the bottom, use 3/4 of the filling and cover. Lay second piece of cake on top- Chill completely. Then cut the cake and use your reserved and chilled ube to pipe the top of each square of cake. Serve!


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