5-6 Egg Yolks Cup Water 1 drop red food coloring 1 drop blue food coloring 3 tbsp ube powder
1) Prepare ube and water mixture. If
your ube powder dissolves in water, just prepare this for the cake. If the ube powder does not dissolve, heat the water and add the ube powder. Cool the ube powder mixture before using. 2) Sift flour, baking powder and salt into a mixing bowl. Make a well at the center of the flour mixture and then add in this order: cooking oil, egg yolks, the ube water and the red and blue food coloring. This should give you a violet batter. 3) With a wire whip, blend it just to have a smooth mixture. Do not overbeat. Set aside. 4) In a large, clean bowl (no fat whatsoever), beat the 1 cup egg whites. This should be at room temperature so that it can be beaten up to maximum volume. Add the cream of tartar for this stabilizes the egg whites. As the bubbles of the egg whites get beaten to the stage that the bubbles are similar in size, gradually add the cup sugar. Beat the egg whites until they are stiff but not dry; that is, the egg whites do not show bits of white and the mixture is really overbeaten and can no longer keep in the air cells. Practice makes
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1 cup egg whites
tsp cream of tartar cup sugar
perfect. But then, with the cream
of tartar and the sugar, there is not much danger in overbeating if one watches carefully. Get the yolk-ube-water mixture and pour this into the beaten egg whites. Use a rubber spatula to mix. When you are beginning to do this, help from another person to pour the egg yolk mixture into the egg white mixture in a stream will be most helpful. The trick is to add the egg yolk mixture with a cut-and-fold motion so that the yolk mixture gets blended into the egg whites while not overheating so that the air cells stay in. Use a wide rubber scrapper to scrape the bottom of the bowl and, with a lifting motion, blend the bottom part with the top. Use this kind of motion to blend the two mixtures. Flour has gluten that develops as it is handled. For cakes, we want to keep this to a level that will hold the ingredients within the cake and yet not have a tough crust. Once you have a homogenous mixture, pour the batter into your clean tube pan. You can push the batter from the center to the sides if you care to. This is to prevent
your cake from having a top that is
high in the middle. One can do this for all cakes. That is, push the batter to the sides. Cakes have a tendency to rise at the middle and this is what gives you a cake that is thinner on the sides and thicker at the middle. 9) Bake in the 10-inch tube pan at a 325 degree oven for 55 minutes, then raise the temperature to 350 degrees and bake for 10 minutes more. This makes for 65 minutes all in all. If you study this carefully, the idea is to bake the cake slowly till the batter is thoroughly cooked and then, the last 10 minutes to finally bake through all the batter. 10) From the oven, turn the tube pan upside down and allow the cake to cool.