Ube Honeycomb Cake

Ingredients

• 4 large Eggs (room temperature, separated yolks and whites)
• 0.5 cup Granulated Sugar (fine)
• 0.5 cup Ube Puree (cooked and mashed purple yam, unsweetened)
• 1 cup Coconut Milk (full‑fat, shaken)
• 0.5 cup Tapioca Starch (fine)
• 0.5 cup Rice Flour (fine, gluten‑free)
• 0.25 teaspoon Salt (fine sea salt)

Instructions

1. Preheat Oven and Prepare Pan

   Preheat the oven to 350°F. Line the bottom of the 9‑inch round cake pan with parchment paper and lightly grease the sides.

   Time: PT5M

   Temperature: 350°F

2. Separate Eggs

   Separate the egg yolks from the whites, placing yolks in a medium bowl and whites in a large bowl. Ensure no yolk contaminates the whites.

   Time: PT5M

3. Beat Egg Whites

   Using the electric hand mixer, beat the egg whites on medium‑high speed until stiff peaks form.

   Time: PT5M

4. Whisk Yolks and Sugar

   In the medium bowl, whisk the egg yolks with the granulated sugar until the mixture becomes pale, thick, and ribbons form when the whisk is lifted.

   Time: PT5M

5. Add Ube and Coconut Milk

   Stir the ube puree and coconut milk into the yolk‑sugar mixture until fully incorporated and smooth.

   Time: PT3M

6. Combine Dry Ingredients and Fold

   Sift the rice flour, tapioca starch, and salt together. Gently fold the dry mixture into the yolk batter, then fold in the beaten egg whites in three additions, turning the bowl rather than stirring.

   Time: PT7M

7. Strain the Batter

   Pass the batter through a fine mesh sieve into a clean bowl, repeating 2–3 times until completely smooth and free of lumps.

   Time: PT5M

8. Bake the Cake

   Pour the strained batter into the prepared pan, smooth the top, and bake for 30–35 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.

   Time: PT35M

   Temperature: 350°F

9. Cool and Release

   Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely before slicing.

   Time: PT15M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Eggs: pasteurized eggs
• Instead of Granulated Sugar: coconut sugar, brown sugar
• Instead of Ube Puree: purple sweet potato puree, store‑bought ube jam (unsweetened)
• Instead of Coconut Milk: almond milk, soy milk
• Instead of Tapioca Starch: cornstarch, potato starch
• Instead of Rice Flour: gluten‑free all‑purpose flour

Equipment Needed

• Mixing Bowl (large)
• Mixing Bowl (medium)
• Electric Hand Mixer or Whisk
• Fine Mesh Sieve
• Rubber Spatula
• 9‑inch Round Cake Pan
• Parchment Paper (optional)
• Oven

Critical Steps — Do Not Skip

• Separate eggs without any yolk in the whites.
• Beat egg whites to stiff peaks.
• Fold batter gently to retain air.
• Strain batter multiple times for a lump‑free texture.
• Bake until golden without opening the oven early.

Chef Tips from the Video

• Use room‑temperature eggs; they separate more easily and whip better.
• A hand mixer on medium‑high speed is faster than a whisk for egg whites.
• Line the pan with parchment and lightly grease to ensure a clean release.
• A quick tap on the counter after filling the pan releases any trapped air bubbles.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 1 month.

Room temperature: Can sit at room temperature for up to 1 day if covered.

Make-Ahead Tips

• Bake the cake a day ahead; it stays moist when wrapped tightly.
• Freeze individual slices for quick desserts; thaw at room temperature.

Frequently Asked Questions