Repost from my other blog…It’s been awhile since I tried Ube Cake. To make this cake you need the ube or purple yam. You can get it on Asian stores, it can either be frozen or in powdered form. It is also freshly available if you want. Save yourself the trouble, it is better and easier if you just use the powdered or frozen form of purple yam. So I have some powdered ube (purple yam) and I really want to try how it is compared to frozen grated ube, and I would say I like it better. You just have to rehydrate the powdered ube first before using it. Use 1 cup water with every 30 grams powdered ube. For this post, I used the cream cheese frosting. I didn’t have photos on how I made the cream cheese frosting this time but I will do it next time, watch for it! So let’s start baking!
- Combine cream cheese, sugar, and vanilla extract in a large bowl.
- With the whisk attachment, mix on medium speed until smooth.
- While whipping the mixture, slowly pour in the heavy cream. Continue mixing until the cream reach a stiff peak.