Due to the popularity of ube, it’s been getting harder to access frozen ube puree or ube roots. 100% real ube vs powder vs extractįor this recipe, I used ube puree that I made by rehydrating pure ube powder and water in addition to ube extract. I would definitely recommend making this batter from scratch because using cake flour really gives you a softer cake due to the lower gluten. If you’re in a pinch, you can also use boxed cake mix, however, I’m not too sure how using coconut cream would affect the texture. Instead of using oil and milk for wet ingredients, I used coconut cream to get a more flavorful cake and keep the added fatty moisture-two birds with one stone. Traditionally, ube cake from Red Ribbon is made using a chiffon cake recipe, which is a cake made with traditional ingredients of flour, eggs, and sugar, but also includes vegetable oil to produce an extra moist cake and meringue to create an airy texture.Īfter testing different recipes, I ended up doing a nontraditional substitution for the vegetable oil. Making the cake from scratch vs boxed cake mix This ube cake will give you ultra-moist chiffon ube cake layers, macapuno filling, and coconut milk and ube buttercream frosting. It’s gotten so popular that sometimes it’s even difficult to find ube cake from my local Red Ribbon shop, so I’ve made my own version that includes my favorite things. From cake to ube crinkle cookies, ube ice cream, and even ube waffles. Some cakes even include macapuno (coconut string jam)-an absolutely welcome partner in crime with any ube dessert.Įven though I’ve grown up eating all things ube, including this tasty cake, it wasn’t until recent years that ube has gotten exponentially popular in every form. This cake typically comes in a traditional round, sheet cake, or roll cake variation, but it’s always moist, nutty, and delicious.
It wouldn’t surprise me to find that the texture is closer than a typical ciabatta because of the additional mixing/kneading to incorporate the added water.A Filipino celebration isn’t complete without dessert, and one of the most famous cakes is ube cake from Red Ribbon or Goldilocks. Since I haven’t cut into the third loaf, I don’t know what the crumb looks like. To quote our niece’s husband, “The bread you made is freaking insane.” They showed good oven-spring while baking.
As much as possible, I avoided degassing the loaves while shaping but I did flip them (deliberately) while transferring them from the couche to a baking sheet.
Fermentation proceeded pretty much as expected. And more water until, eventually, the dough was the sticky, slack blob that it should have been. I suspect a typographical error occurred and that the weight should have been 12.75 ounces, instead.Ĭue the addition of water. A second reading confirmed that I had read the weight quantity correctly but then I noticed that the volume quantity called for 3.5 cups. And immediately began to wonder if I had strayed into a bagel recipe, since the dough was so stiff and dry. The final dough calls for 22.75 ounces of flour, which I dutifully mixed in. I did run into one snag with the formula. Since each loaf was a different size, we gave them the Papa Bear and Mama Bear sized loaves. I pitched in with ciabatta bread, using Reinhart’s ciabatta with poolish formula from BBA. The grandfather of the husband of one of our nieces (nephew-in-law?) died recently and my wife made a meal for his family.
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