Quezo Ube cake

Makes one 8×3 round cake

INGREDIENTS

A

• 3/4 cup plus 2 tablespoons sifted cake flour
  
• 1 ½ teaspoons baking powder
  
• 1/4 teaspoon salt
• 6 tablespoons white sugar

B

• 4 egg yolks, from large eggs, at room temperature*
  
• ¼ cup corn/canola oil
  
• 1/3 cup milk
• 1/3 cup grated parmesan cheese (about 40g)

C

• 4 eggwhites*
• ¼ teaspoon cream of tartar

D

• 6 tablespoons white sugar
  
  

*Weight of one egg is approximately 55-60g.

PROCEDURE

1. Preheat oven to 170 degrees Celsius.
2. In a large bowl, combine {A} well. In another bowl, whisk to combine {B}. Make sure the cheese is mixed in well and is lump-free.
3. Add mixture {B} into {A}. Beat with electric mixer or by hand until smooth and well blended.
4. In a separate bowl, beat {C} on high speed until frothy. Gradually add in the sugar {D} and beat until stiff peaks are formed. Gradually and gently fold in egg whites into egg yolk mixture. Pour batter into an ungreased 8” round, 3” high pan.
5. Bake for about 50 minutes or until top springs back when lightly touched. Invert pan into wire rack immediately and cool completely.
6. To release cake from pan, carefully run a thin knife around sides of pan and invert cake onto a large serving plate.

**Tip: For easier handling, wrap your cake very well in cling film, then refrigerate overnight before frosting.

To make the Quezo Ube cake:

1. You need to bake one quezo chiffon cake and one 8″ round ube chiffon cake ((half of recipe detailed below, but use 4 eggs).)
2. You also need to make French vanilla buttercream.  Same procedure as the buttercream recipe below but use these amounts for a slightly larger batch:

• 3/4 cup sugar
  
• 1/4 cup plus 2T water
  
• 4 eggyolks
  
• 1 whole egg
  
• 1 1/2 cups butter (340g), softened
  
• 2 teaspoons vanilla extract
  

1. Add in the vanilla extract after all the butter has been incorporated.
   
2. Cut your ube and quezo chiffon cakes in half or in whatever thickness you prefer.  Mine are 1 1/2″ high layers.  Set aside the excess layers for future use or for snacking.
3. Place the ube cake layer in your cake board, spread some buttercream, then top with the quezo cake layer.
4. Crumb coat the cake then chill in the fridge for a few minutes.
5. Cover the entire cake smoothly with buttercream.  You don’t need a thick coat as this buttercream is very rich. Remember to leave enough for the borders and decorations.
6. If desired, use a cake comb to make a pattern on the cake top and sides.
7. Place a small amount of buttercream into a piping bag fitted with a star tip and pipe a rosette border around the top edge. (I used a tip 18 for small rosettes because I feared I did not have enough buttercream but a tip 21 would have been a better size.)
8. If you have yellow and purple sprinkles, now is the time to splash them onto the cake sides!
9. Color 3/4 of your remaining buttercream PURPLE and the rest YELLOW. (Use natural food color.)
10. Pipe a purple shell border using tip 21 along the cake bottom.
11. Pipe 8 equally spaced small yellow rosebuds with purple leaves on top of the rosette border.

Enjoy!

Credits to: pinoyinoz.blogspot.com