Ube Cake Red Ribbon Copycat

FOR THE CAKE ROLL:

• Line (4) FOUR 6 inch pan with parchment paper.Don't grease the pan.
• Pre heat oven at 350 F and put the wire rack at the middle of the oven.
• Add 1 teaspoon of ube flavor to the measuring glass (pleas check video) add the milk to total liquid of 100 ml.
• Put egg yolks in a small bowl.
• Add in the sugar and mix. Add the cake flour. Mix
• Add the oil and coconut milk / ube flavor  mixture and mix.
• Mix using a wire whisk until all of the ingredients are incorporated.
• Add the extra teaspoon of the Ube Flavoring
• Set aside.

FOR THE MERINGUE:

Put egg whites in a stand mixer bowl and mix until frothy.

Add the cream of tartar and mix. Add the sugar intermittently. 3 times and mix until stiff peaks.

You can tell if it is stiff peaks, when meringue forms a horn when you pull the whisk upward.

PREPARING THE CHIFFON CAKE:

When meringue is ready, scoop about a cup of meringue mixture and add it into the egg yolk mixture.

Use a folding method in mixing. Using a spatula, scoop mixture then pull up until all of the mixture are incorporated. Do this gently, folding too hard will result in a hard chiffon cake.

Add mixture into the rest of the meringue and mix again using the folding method.

Transfer mixture into a NON GREASE 6 inch pan  and pour cake batter equally in each pan. You can eyeball or weigh the batter. tap the pan in a flat surface to remove air bubbles.

Bake at pre heated 350 F oven for 10-15 minutes. Start checking at 12 minutes using a toothpick test method - insert the toothpick in the middle of the cake. If it comes out clean, it is cook.

Let cool until pan is cold to touch and transfer cake in a cooling rack to cool the cake completely.

CREAM CHEESE FROSTING:

• Place cream cheese in a medium size bowl and beat until soft and smooth.
• Add the heavy whipping  cream slowly in about 4 intervals - until the cream cheese resembles a liquid mixture. Continue beating until stiff peaks form.
• Add the sugar and vanilla extract  and beat in between to smoothen mixture.
• Beat until stiff peaks.
• Use immediately.

ASSEMBLE THE CAKE:

• Remove parchment paper from the cake and process one layer in the processor for rough crumbs to cover the cake.
• Take a cup of the frosting and put into the piping bag.
• Place one layer and fill with the frosting.
• Put the other layer and frost.
• Top the last layer and frost the cake completely.
• Cover the whole cake with the crumbs and decorate using your favorite decorating tip. I use the star tip in this cake.