Purple Three Milks Cake
A delightful fusion of flavors and textures, the Purple Three Milks Cake is a moist and flavorful dessert made with ube, a vibrant purple yam. It's easy to make and perfect for any occasion.
Ingrédients
Ube Sponge Cake
- 5 large egg whites Separated from yolks
- 1/2 tsp cream of tartar To stabilize egg whites
- 80 g granulated sugar For egg whites
- 5 large egg yolks
- 80 g granulated sugar For egg yolks
- 80 ml whole milk Can substitute with almond or oat milk
- 2 tsp ube extract Or swap with vanilla extract
- 150 g all-purpose flour Can use gluten-free flour blend
- 2 tsp baking powder
- 1/8 tsp salt
Tres Leches Milk Mixture
- 400 ml whole milk Can substitute with almond or oat milk
- 397 g sweetened condensed milk
- 410 g evaporated milk
- 2 tsp ube extract Or swap with vanilla extract
Whipped Cream Topping
- 600 ml double cream Use dairy-free cream for a vegan option
- 150 g powdered sugar
- 2 tsp ube extract
Optional Topping
- to taste toasted desiccated coconut For garnish
Instructions
Preparation
- Gather all your ingredients and tools.
- Preheat your oven to 350°F (180°C).
- Prepare a 9-inch square pan by keeping it ungreased.
Cook the Base
- Whip the egg whites with cream of tartar until foamy.
- Gradually add 80 g of granulated sugar while whipping until stiff peaks form.
- In a separate bowl, combine the egg yolks and remaining sugar, whipping until pale.
- Gently add whole milk and ube extract to the yolk mixture.
Combine Dry Ingredients
- Combine flour, baking powder, and salt in another bowl, mixing thoroughly.
Mix the Batter
- Fold the dry ingredients into the yolk mixture until just combined.
- Gently fold in the whipped egg whites in two additions.
Bake the Cake
- Pour the batter into the prepared pan and bake for about 30 minutes.
- Check for doneness with a toothpick; it should come out clean.
Cool the Cake
- Turn the pan upside down on a cooling rack for about 30 minutes.
Prepare Milk Mixture
- Whisk together whole milk, sweetened condensed milk, evaporated milk, and ube extract in a bowl.
Soak the Cake
- Poke holes in the cooled cake and gradually pour the milk mixture over it.
Make the Whipped Cream
- Whip double cream, powdered sugar, and ube extract until soft peaks form.
Assemble the Cake
- Spread the whipped cream evenly over the soaked cake.
- Garnish with toasted desiccated coconut if desired.
- Chill in the refrigerator for at least 4 hours, preferably overnight.
Notes
Store in an airtight container in the refrigerator for 3-4 days. Freezing is possible, but wrap portions tightly for best results.