I haven’t personally tried it but other readers have said they’ve used vinegar or lemon juice to achieve the same effect. Cream of tartar - this recipe has a meringue component and the cream of tartar helps us achieve egg whites that are stable, billowy and glossy.What’s important is that you use ube jam that you enjoy eating on its own. Ube jam - I make my own ube jam but you can certainly buy your favorite jar from the store.I don’t recommend skipping this ingredient because it is what gives the cake that vibrant purple hue and that pop of ube flavor. Ube extract - you can find ube extract in Asian supermarkets and on Amazon.What I would recommend is to make your own. You can use all-purpose flour in a pinch but note that it’s not a 1:1 substitution and I can’t guarantee that you’ll get the same result. Cake flour - I use cake flour in this recipe for that light and tender texture. You’ll need mostly pantry staples like butter, sugar, milk and baking powder. Let me just say this - if a whole nation can be obsessed with ube, won’t you want to see what the fuss is about? This Filipino ube cake is a great place to start. Read more about it at Food & Wine and Real Simple. Happily, ube has become so much more popular and mainstream since then so a lot more people have had it. Ube tastes so unique and doesn’t taste similar to anything so it’s something you really need to taste for yourself.
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