![]() Cream cheese - make sure to use the cream cheese available as a block and not in a tub.Oil - I use canola oil but any flavourless oil will do.You can find them in Asian supermarkets and at Amazon. Ube extract - unfortunately, I haven’t found a good substitute for ube extract.The flavour will change a little but these alternatives can provide you with the same moisture that maple syrup brings. Maple syrup - I use maple syrup here but you can also use honey, agave or light corn syrup.If it’s not available, you can use all-purpose flour but you’ll need to add cornstarch into the mix. Cake flour - this recipe uses cake flour for that light and tender texture.Ingredients and substitutions Cake Ingredients Frosting IngredientsĪ lot of what you need are pantry staples like baking powder and eggs. So let’s get baking! This recipe has more steps than your regular cake recipe but I promise it will be worth it. Ube desserts are the first to go at all our parties and that is especially true here. Plus, the crumbs hide all the imperfections of the frosting underneath it so we don’t need to stress about perfecting the icing. It can get messy but you’ll have a blast doing it. And working with ube crumbs are the same thing. Have you ever baked with sprinkles? I do when I make my Funfetti Cake and lemme tell you, they’re so much fun. Ube crumbs are like sprinkles, but purple.Homemade cakes generally taste better than store-bought ones and that is definitely the case here. This cake is incredibly soft and tender, the frosting is not too sweet and goes so well with the cake, and it looks happy and festive. It tastes like the ube roll cake you remember, but better.So I learned how to make it at home and it’s one of my new favourite cakes to make! You’ll enjoy making it too because:
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