Purple Yam Cake

Purple yam cake is a delightful treat with a fluffy texture and vibrant color. Its subtly sweet flavor and moist crumb make it a must-try dessert.

Course Dessert

Cuisine Filipino

Keyword cake, dessert, Filipino dessert, purple yam, sweet treat

Prep Time 15

Cook Time 25

Total Time 40

Calories 210kcal

Author Liza A

4 egg whites
1/2 cup white sugar divided
1/2 tsp cream of tartar
3 egg yolks
1/8 tsp salt
4 tbsp water
3 tbsp canola oil
3/4 cup mashed boiled purple yam you can use frozen grated ube, thawed and mashed
1 cup cake flour

Preheat the oven to 350° F.
In a medium bowl, beat the egg whites, ¼ cup white sugar and cream of tartar until stiff peaks formed.
In a separate bowl, whisk together the egg yolks, the remaining ¼ cup white sugar, salt, water and oil until combined.
Add mashed purple yam and beat until blended. Gradually sift in the flour and beat in until smooth.
Gently fold in half of the egg white mixture into the batter. Then fold in remaining egg whites until very well combined.
Pour batter into the ungreased angel food cake pan and bake for about 25-30 minutes or until surface is golden brown and top springs back when touched lightly with finger.
Immediately invert pan (with cake still in pan) on top of a plate and cool completely. After the cake has completely cooled, gently run a plastic knife around side and center of pan. Transfer cake to a serving plate.
Serve and enjoy!