Sort ingredients
szymiboi
QR Code
Listen
Pdf
Dry:
Wet:
Meringue:
Preheat oven to 350F. Spray a 9-inch x 3-inch round cake pan lined with parchment paper with cooking spray. Set aside.
In a large bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a food processor that can hold at least 7 cups, combine grated ube, sugar, honey, cocoa powder, eggs, ube extract, and vanilla extract. Process for about 2-3 minutes until everything is smooth and combined.
Slowly pour in oil while food processor is running and process until combined.
Pour the wet ube batter into the large bowl with the dry ingredients. Mix together until combined and make sure there are no clumps.
Pour batter into greased 9-inch round cake pan. Place in the oven and cook for about 60-70 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in pan for 5 minutes. Using an offset spatula, scrape the sides of the pan to insure no sticking. Invert onto a wired rack to completely cool down. Allow to cool to room temperature before applying meringue.
Meanwhile as cake cooks in the oven, make the meringue. In a sauce pot combine water and sugar. Cook over medium high heat until sugar syrup temperature reaches 240F on an instant read thermometer.
Meanwhile as you cook the sugar, using a stand mixer, whisk egg whites until a stiff peak.
Slowly and carefully stream hot sugar syrup into the egg whites. Do not pour too quick, you want to create a slow stream into the egg whites.
Once mixture is glossy and fluffy, add in vanilla extract, ube extract and salt. Process until meringue is the purple you desire.
Once cake is room temperature, spread meringue on top of cake and using a blow torch brulee the meringue. Enjoy!