Mango and Ube Shortcake

by Vivbakez
1 Cake
1 hr 55 min

Ube, also known as purple yam, is commonly associated with Filipino desserts. It has a slightly sweet and nutty scent and flavour. Just a few drops of ube extract will give your desserts a lovely and vibrant purple colour.

This cake combines an ube genoise sponge with ube whipped cream, paired with super juicy and sweet Thai mangos. It is covered with ube swiss meringue buttercream, but you could use the whipped cream too which is less sweet.

The genoise sponge rises because of the air incorporated while whipping the egg whites, rather than traditional leaveners. It has a lovely fluffy texture. I love this unusual ube and mango combination and hope you give it a go.

Recipe details
  • 1  Cake
  • Prep time: 75 Minutes Cook time: 40 Minutes Total time: 1 hr 55 min
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For the ube genoise
  • 90g sugar
  • 3 eggs (separated into whites and yolks)
  • 90g cake flour
  • 1g salt
  • 22g vegetable oil
  • 30g milk
  • 1/2 tsp ube extract
For the ube cream
  • 150ml heavy whipping cream
  • 20g Powdered sugar
  • 1/2 tsp ube extract
  • This is the amount used for filling the cake layers. If you want to cover the cake with whipped cream as well, double the amount.
For the swiss meringue buttercream
  • 4 egg whites room temperature
  • 1 cup (200g) granulated sugar
  • 1 pinch sea salt
  • 1 1/3 cups (250g) unsalted butter at room temperature
  • 1/2 tsp ube extract
For the genoise
Prepare a 5 inch tin lined with parchment paper or teflon sheet and preheat the oven to 150C (300F) fan-assisted.
Beat egg whites at high speed. Gradually add in the sugar, one third at a time. Once all the sugar has been added, reduce to low speed until soft peaks form. 
Add egg yolks and ube extract and whisk until combined. 
Sift half of the cake flour and salt into the batter and whisk in. Once incorporated, add the remaining dry ingredients and whisk until just combined. 
Mix the milk and oil (warmed for 20 seconds) then pour into batter. Use a silicone spatula to combine. Fold slowly and gently. Always check the bottom of the bowl. 
Pour batter into cake tin. Tap the cake tin on the counter several times. Use a chopstick to remove bubbles. Tap a few more times. 
Bake for 40 minutes.
Remove from oven and allow to cool for a few minutes, then remove the cake from the tin and cool upside down. Allow to cool fully before slicing cake into layers (I sliced mine into four layers about 1cm thick and removed the top dome layer). 
For the whipped cream
Add heavy cream, ube extract and powdered sugar to a large bowl. Whip to firm peaks using electric mixer. 
For the swiss meringue buttercream
Add egg whites and sugar into a large stand mixer bowl and whisk until just combined.
Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl.
Whisk the egg whites occasionally while it warms up. Continue mixing until you can feel that the sugar has dissolved with your finger.
Transfer the bowl to a stand mixer with a whisk attachment.
While the mixture is running on low, add tablespoon sized dollops of room temperature butter making sure to let the butter incorporate before you add the next piece.
Add ube extract and mix until combined.
For the assembly
Spread the whipped cream evenly over your first layer of cake. Place the mangoes on top of the whipped cream, then spread another layer of cream. Place second layer of cake. 
Repeat with the next layer of cake sponge. 
Add remaining whipped cream (or buttercream) to outside of cake and smooth with a cake scraper. The piping design on top is done with a 1M piping tip.