GF Ube cake

Gluten-Free Ube Birthday Cake

original recipe here

Two Thick 8-Inch Layers
(Adapted for Bob’s Red Mill 1:1 GF Flour)

Ingredients

Ube Cake Batter

• 2¼ cups Bob’s Red Mill 1:1 Gluten-Free Baking Flour, spooned and leveled
• 2½ tsp baking powder
• ½ tsp salt
• 2 tsp ube extract
• ½ cup vegetable oil + 1 tbsp additional oil
• ½ cup milk, room temperature
• 8 large egg yolks, room temperature
• ⅓ cup granulated sugar
• 3.5 oz ube jam (about ½ cup), room temperature

Meringue

• 8 large egg whites, room temperature
• 1 tsp cream of tartar
• ¾ cup granulated sugar

Ube Swiss Meringue Buttercream

• 5 large egg whites
• 1¼ cups granulated sugar
• Pinch of salt
• 3–4 sticks unsalted butter, room temperature, cut into pieces
• 1+ tsp vanilla extract
• Ube extract, to taste (usually about 3 tsp)

Instructions

Prepare the Pans
Preheat oven to 350°F (175°C).

1. Line the bottoms of two 8-inch round cake pans with parchment paper.
2. Lightly grease the sides of the pans. Set aside.

Make the Cake Batter

1. In a medium bowl, sift together the GF flour, baking powder, and salt. Set aside.
2. In a small bowl or measuring cup, whisk together the ube extract, vegetable oil, and milk. Set aside.
3. In a large bowl, beat the egg yolks on medium-high speed while gradually adding the ⅓ cup sugar (about 1 tsp at a time).
4. Beat for 7–8 minutes, until pale, thick, and fluffy.
5. Add the ube jam and beat until smooth and lump-free.
6. Add gel food coloring if using and mix until evenly colored.
7. Fold in the flour and milk mixtures in this order, folding gently after each addition:
• ⅓ of the flour
• ½ of the milk
• another ⅓ of the flour
• remaining milk
• remaining flour
8. Fold just until combined each time. Do not overmix.

Make the Meringue

1. In a clean, dry bowl, beat the egg whites on medium speed until foamy.
2. Add the cream of tartar and beat until very frothy.
3. Gradually add the ¾ cup sugar, about a heaping teaspoon at a time, and beat until stiff, glossy peaks form

Combine & Bake

1. Fold 1 cup of the meringue into the cake batter to lighten it.
2. Gently fold in the remaining meringue in two additions, using slow, wide folds until fully blended and no streaks remain.
3. Divide the batter evenly between the prepared pans and smooth the tops.
4. Bake for 25–30 minutes, checking at 25 minutes.
5. The cakes are done when a toothpick inserted in the center comes out with a few moist crumbs.
6. Remove from the oven and immediately invert the pans onto a cooling rack.
7. Cool completely upside down.

Swiss Meringue Buttercream here

For best texture and clean slices, refrigerate the assembled cake for 30–60 minutes, then bring to room temperature before serving.