Red Ribbon Ube Mousse Cake - Filipino Purple Yam Chiffon, Halaya, Mousse Layers | Cooking with Kurt
ฝัง
- เผยแพร่เมื่อ 30 พ.ย. 2019
- Learn how to make Red Ribbon's Ube Mousse Cake from scratch. This multi-layer cake has ube chiffon, ube halaya, and a light and airy mousse layer - all infused with Filipino purple yam. It makes a great snack or dessert. Enjoy!
RECIPE: www.cookingwithkurt.com/recip...
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Special Equipment Needed:
half sheet pan (13" x 18")
parchment paper
9" cake ring
acetate sheet
Ingredients
Bottom Chiffon Layer
Dry Ingredients:
1 cup cake flour [113 g]
1.5 tsp baking powder [6 g]
2 tbsp granulated sugar [25 g]
1/2 tsp salt [3 g]
Wet Ingredients:
4 egg yolks [80 g]
1/4 cup canola oil (or vegetable oil) [60 mL]
1/3 cup whole milk [80 mL]
1/4 cup ube halaya [60 mL]
2 tsp ube extract [10 mL]
1/2 tsp purple food coloring [2.5 mL]
Meringue Mixture:
4 egg whites [120 g]
1/2 tsp cream of tartar [1.7 g]
1/3 cup sugar [67 g]
Ube Custard Layer
5 egg yolks [100 g]
3 oz (1/4 of a can) condensed milk [85 g]
1/2 cup whole milk [120 mL]
1/2 cup ube halaya [120 mL]
2 tsp ube extract [10 mL]
2 tbsp butter [28 g]
Ube Mousse Layer
1 packet (0.25 oz or 1 tbsp) powdered gelatin - equivalent to 4 sheets [7 g]
1/2 cup cool water [120 mL]
1/2 cup ube halaya [120 mL]
4 tbsp butter [57 g]
1/8 tsp salt [0.7 g]
1 tsp ube extract [5 mL]
5 drops purple food coloring
2 cups cold heavy cream [480 mL] + 2 tbsp sugar [25 g]
5 egg whites [150 g] + 2 tbsp sugar [25 g]
Whipped Cream Frosting:
4 oz cream cheese [113 g]
1/4 cup granulated sugar [50 g]
1 tsp vanilla extract [5 mL]
2 cups heavy cream (very cold) [480 mL] - แนวปฏิบัติและการใช้ชีวิต
![[안방1열 풀캠4K] 베이비몬스터 'FOREVER' (BABYMONSTER FullCam)│@SBS Inkigayo 240707](http://i.ytimg.com/vi/_2HL-ogzzBU/mqdefault.jpg)
You are not only a good baker but also an eloquent teacher.
Hi Laura - thanks for your comment! Very kind of you to say. Glad you like my baking instructional videos! :)
Hi Kurt! I love your videos! ❤ Very professional that makes me eager to do the baking immediately!
Hi Claire, thanks for your comment! I'm so happy to hear that you like my videos! Please let me know how your cakes turn out :D Take care :)
Thank you for sharing!! I looove ube!! 😋😋😋
L W Thanks for your comment! I love ube too!! 💜💜💜
Another job well done ! Can’t wait to try this delicious looking cake!
Hi Danilo - thanks for your comment! Please let me know how your ube mousse cake turns out :)
OMG! That is my fave! ♥
Hi Melissa - thanks for your comment! Please let me know how your Ube Mousse Cake turns out if you make it. Take care :)
Wow this is so gorgeous and looks so yummy ,thanks for sharing this ,I will try this soon
Crisita's Pastries and cake's Paterez Thank you Crisita! 🙏🏽 Please let me know how it turns out! 😄❤️
I watched all of your ube cake recipes! I cant wait to try them.😍
Hi Ivy!! Thank you for your comment and support. Please let me know how the ube cake recipes turn out!! :D
Wow! I love watching your videos. Galing mo talaga chef!🙌🏻🙌🏻
Rhoda Frias Thank you Rhoda!! 🙏🏽😄❤️
So yummy..I will try this
Hi Carissa - thanks for your comment! Please let us know how your ube mousse cake turns out 😄
Ang sarap😍😍😍
Noorhayat Altany Thank you Noorhayat!! 😄🙏🏽❤️
Omg looks so yummy dear I hope I can’t do this same cake I will try this recipe thank you so much for sharing again🤗🤗👍👍❤️❤️❤️❤️❤️❤️❤️❤️❤️
Hi Maria Luisa - thanks for your comment! Glad you like the video. Please let me know how your ube mousse cake turns out 😊
❤️❤️❤️ love it thank u for sharing
Hi Rosie, thanks for your comment! Please let me know how your ube mousse cake turns out :)
Hello kurt i tried this during my friend’s bday...OMG her husband loves it,although it did came out like you did,but still thankful for they like it so much.....thank u kurt,God Bless u
I'm glad to hear you your ube mousse cake turned out well and that your friends enjoyed it! :)
I am going to try and make this cake on my sons Birthday :) Thanks so much Kurt for all the baking vlogs.
Hi Gina - thanks for your comment! Glad you like my recipe video! Please let me know how your ube mousse cake turns out for your son's birthday :)
So detailed love your videos
Hello - thanks for your comment! Glad you like my recipe videos! Take care :)
You did a clear instruction so well.. Because i got it,, i did it last Saturday it was a successful baking day for me. Super sarap talaga.. Thank you chef kurt..God bless!
Gina Geronga Hi Gina, thanks for your comment! 🙏🏽 I’m so happy to hear your ube mousse cake turned out well! Take care!! 😄❤️
masubukan to. tanx chef
Hi Lezyl - thanks for your comment! Please let me know how your Ube Mousse Cake turns out :)
Hi kurt.. thanks i loved ube. i will try this again for the holidays. 😊
rose luna Hi Rose! 👋🏽 Please let me know how it turns out!! 😄🙏🏽❤️
I really enjoyed watching your vid. So clear and easy to understand the instructions.. I have tried to baked the ube cake, and my family loved it.. Thank you, Kurt, for sharing your recipes. I will bake again this saturday for my son's birthday.. Til your next videos 😊❤️
Hi Gidget, thanks for your comment! I'm so happy to hear your ube cake turned out well! Happy bday to your son! And yes, more videos to come! Take care :)
Yummy!!
Thanks Jon and Maila!! 😊
Hello good evening! I kinda confused the mix but I going to watch the video again. 😂 thank you so much Kurt you are amazing 🤩 ❤
Hi Elizabeth - please keep us posted on how your ube mousse cake turns out 💜
hello kurt u teach very good ur amazing THANKS much for letting me wacthed ur VLOG TAKE CARE n MAY GOD BLESS U ALWAYS
Hi Juliet - thanks for your comment! Very kind of you to say. Glad you like our recipe videos! Please let us know how your ube mousse cake turns out 😊💜
Hello wooow naman amazing
Thank you Alovin!!! :D
Its 12:25 morning. I dont care the time...i enjoyed watching your videos. So far, pang masa na pasosyal. The recipes are not so expensive...lahat ng ube cake gagawin ko since i make ube halaya . More videos kurt.
😄💜
I love that ube color cake!
😄💜
What an amazing Blogger...he explain it very well...keep it on
Alon Seyer Thank you Alon!! 🙏🏽😄❤️
Your explanation is very clear and easy to follow..I'm now your new subscriber from Sydney Australia..
Christopher Viray Hi Christopher 👋🏽 I’m glad to hear you like the video! Thanks for subscribing!! 🙏🏽😄❤️
Will try this recipe soon. 🤩🤩🤩
Hello - thanks for your comment! Please let me know how your Ube Mousse Cake turns out :)
Your really Sooo good chef Kurt...made me crave for this Ube Yam mousse cake...Tke care and God bless kabayan !!!
Kyle Robles Thank you Kyle!!! 🙏🏽❤️ You as well, take care! 😄
Amazing ♥️
THANK YOU!! :D
I made this Ube Mousse Cake yesterday, September 13, 2020. I followed the recipe and instructions to the letter. It was so light and soooo good. My husband loves it. Thank you so much Kurt. I am going to make the Sans Rival next. God bless.
Hi Luvi, thanks for your comment! I'm so happy to hear that your Ube Mousse Cake turned out well, and that you and your husband enjoyed it. Please keep me posted on how your Sans Rival turns out :)
Very special recipe!❤❤❤👍
Femia Diaz Thanks Femia! Glad you like the recipe!! 🙏🏽😄❤️
Your videos are the best ever
Hello - thanks for your comment! Glad you like my recipe videos! Take care :)
Yum
King Vlog Thank you!! 😄🙏🏽❤️
YUMMY my FAVORITE IS UBE
Hi Jasmine! MINE TOO!! :D
awesome Ive been following your video and i also love baking and nice that yoiu are giving us some points how to bake cakes with different flavor .. Shout Out from Vancouver Canada god bless
Thank you Kristoff!! Hello from New York :)
I tried the ube cake it was delish tyvm.
Winda Galvez Thank you Winda!! 🙏🏽 I’m so glad to hear your ube cake turned out well 😄Take care! ❤️
I will surely try this 😍😍😍
I tried your ube cake my gosh its always blockbuster to my family and friends i think i did it 15 times atleast 😋😋😋
Riz Jardin Hi Riz!! 👋🏽 Yay! So happy to hear that your family and friends love that ube cake so much 💜💜💜 Thanks for your support, and please let me know how the ube mousse turns out! 😉🙏🏽❤️
Hi Kurt I enjoyed your videos should name all your cakes as Kurt style cakes. Your works are far better than the commercialised cakes 👌👍❤️
LILY ABBEY Aww, thanks Lily!! 🙏🏽 Very sweet of you to say ❤️❤️❤️ I’m so happy to hear you like my videos! 😄
I love ube ❤️
HappyIrishXoxo Me too! 😁💜
I like that your not to slow or to fast. And i like how you at least show how measurements on screen 😁. Thanks. Cake was soooo good.😛
Alwayzshin3 S. Thank you!! I’m so glad to hear the cake turned out well! 😄❤️ Take care!
Hi Kurt I’ll make this on Father’s Day I know so delicious 😋
Yay! A great recipe for Father's Day! Please let me know how your ube mousse cake turns out :)
I really like your tutorial, it’s so detailed . You just gained a newsubscriber.
Josiah Jezreel Hi Josiah, thank you for subscribing! 🙏🏽 Glad you like the video tutorials. Please let me know how your cakes turn out 😊
CookingwithKurt I will😊
Yummy, 100/10 lol!
Aww, thank you Riza!! :D
I love watching your videos.😍 You explained the procedures very well👌
Hello - thanks for your comment! Glad you like the video!! Please let me know how your ube mousse cake turns out :)
Sad to say i'm just a viewer of yours.. but i really enjoyed watching all of your videos.
@@MsLeo-ne2qs Thanks so much - I greatly appreciate that you enjoy watching my videos 🙏🏽😄❤️
Ang galing galing mo...i love you na...more power to you kurt
Hi Anna - salamat po! Glad you like the video. Please let me know how your Ube Mousse Cake turns out :)
Perfect for Christmas eve, thanks Kurt, 👌👌👌
Hanzkie Pas Cual Thank you Hanzkie! 🙏🏽 Please let me know how it turns out 😉❤️ Merry Christmas! 🎄🎁
Uiooo
Nice yummy complicated to make🤣
Let us know how your ube mousse cake turns out 😊
Thank you for this
You’re very welcome! Please let me know how your ube mousse cake turns out 😊
@@cookingwithkurt will do
Fantastic! Serving this in Christmas gatherings will make me the most popular person in town!! I wish you all the best in 2020. Peace, love and harmony for you, your loved ones, your community... Take care?
Thank you!! Please let me know how it turns out! :D All the best for Christmas, and for the new year. Take care! :)
@@cookingwithkurt thanks :-). One day my sister and I will meet you either in QC or NYC. Looking forward to your next video already. If no plans yet, maybe consider making traditional Filipino holiday dishes and give it the Kurt twist ;-)
new sub here...i like ur vids so vivid and well instructed.. im watchng ur prev vids too.. ube halaya is myfave !!
Hi Rhodora, thank you for watching my videos and subscribing! I'm so happy to hear you like them. Ube halaya is also my favorite :) Take care!!! :D
Thank you Chef Kurt!
You're very welcome Odea! Please let me know how it turns out :D
@@cookingwithkurt my family love it! I did all your cakes, i love your ube macapuno roll cake and mango cake. Your recipe and instructions are easy to follow for beginners like me.
Odea Reyes Aw, thank you so much! 🙏🏽 Makes me so happy to hear that!! ❤️❤️❤️
Hi,, I like ur video ..yum! looks so good
Hi Sonia, thanks for your comment! Glad you like the video. Take care! :)
I so miss the Red Ribbon cakes! YT just recommended this channel/video & I’m now super inspired to try my hands on baking! Thank you so much for your awesome & straight-to-the-point tutorial videos Kurt! Pwede poh mag request - Red Ribbon Rocky Road cake?
Hi Chrissy - thanks for your comment! Glad you like my channel and videos! I'll add Red Ribbon's Rocky Road Cake to my list of recipes to research and make a video :)
@@cookingwithkurt 💖💖💖
Can probably use this for my mirror cakes!!!
I haven't made a mirror cake before, but please how it works! :)
@@cookingwithkurt definitely will use this as base but instead of frosting will use mirror glaze.so excited!will let you know 😊 thanks so much!
Hi Kurt I made this and it turned out perfectly! Hope you can made some Buko pandan cake ☺️☺️
Hi Taira, thanks for your comment! I'm glad your ube mousse cake turned out well! And I'll add buko pandan cake to my list of recipes to research and make a video. Take care :)
Thnks so much for ur fast reply! 👍🥰 I was just thinking of using d meringue w hot syrup only W/Od butter.. I just want d cooked eggwhite n b safe.
You may make any changes that you see fit, any adjustments that will make this dish more enjoyable for you :)
Way back as an HRM student madalas palpak ako mag bake ng cake .. then my class mates na kagroup ko sucked more than i do our prof didnt explain baking to us well i will try to do follow instructions and your tips .. 😊
Hi Lyssa, please let me know how your cakes turn out or if you have any questions! :)
I will try i hope di maging kasing tigas ng bato😂
Lyssa Malloy lol 🤣
Happy New Year Kurt 😊
Grand Gala Happy New Year!!! 🎉 All the best for 2020 😄❤️
Hello chef Kurt,did you make the ube halaya? Or did you use the bottled ube halaya? Can i just use the grated ube instead if ever. Thank you in advance. Planning to make this. I love all your ube recipe the reason i subscribe.
Hi Jenny, thank you for subscribing! I used bottled ube halaya from the Filipino grocery store. If you have fresh grated ube, you can use that. But I'd suggest boiling it in coconut milk and adding a bit of sugar so that it is similar to ube halaya, before baking / mixing it into the mousse. Hope this helps! :)
PAHINGI Chef 👀🤓
Salamat uli sa dagdag recipe
Gawin ko to lahat ng natutunan ko sa panonood ko sau pag uwi ko Pinas
You’re demo is so clearly show not only learn how to.....but
At the same time you speak clear
More subscribers to you
LiannaLovill Salazar Villorente Thank you LiannaLovill!! Please let me know how it turns out when you make it! Take care ❤️
Favorate ko yan chef, kaso dming processing 😘😘😘😘tsalapppp
😊❤️
@@cookingwithkurt idol kita chef matagal na💖💖💖
Chef, your cakes are always mouthwatering. There's just one concern, you didn't mention to save a part of meringue to be used on making mousse. Will it be ok also considering its raw eggwhites to just heat it before adding to the mousse?
Hi Teresa, thank you for your comment! :)
To answer your first question: you actually don't save part of the meringue from the ube chiffon base to be used on making the mousse. You have to make a separate batch of meringue, using the 5 egg whites remaining from the 5 eggs used for the 5 egg yolks in the ube custard layer. So you have to make the meringue twice, separately.
As for your concern about the raw egg-whites, you are absolutely right. That is a valid concern, as the egg whites are not cooked before adding to the mousse. It's sort of a risk you have to take when eating foods like mousse, tiramisu, aioli or Caesar salad dressing (homemade from scratch). Although you can reduce your risk of bacteria by always refrigerating your eggs, using fresher/newer eggs for making mousse, avoid letting the egg yolks/whites touch the outside of the egg shell, and always leaving the mousse in the fridge (bacteria take time to multiply, so do not let it sit out in room temperature).
Hope this helps!
Kurt wahat is whole milk? Inlove watching ur baking video’s
Hi Alma. Depending on where you live, "whole milk" is just plain non-processed (full fat, 4%) cow's milk. Here in the US, it's called whole milk. As opposed to "skim milk" where all the fat (0%) is removed. There's also 2% milk, which is in between. But you can use whatever type of milk you prefer (e.g. almond milk, soy milk, etc.). Hope this helps! :)
So yummy, bake ur version of yema cake pls
Yema Cake video: th-cam.com/video/1xBtceOiJS8/w-d-xo.html
Hi, can i still make it without ube extract? Unfortunately it’s not available in our country
Hi Ericka - unfortunately, in my experience, ube extract is the only thing that creates that strong ube flavor, without affecting the light and delicate texture of the mousse and chiffon cake. Adding too much ube halaya would make the cake very dense and heavy.
Hope this helps! :)
hi kurt , love watching ur video, but what is heavy cream in philippines,or is there other term ?thanx 😊
Hi Treselly - thanks for your comment. Glad you like my videos!
I’m not familiar with the brands in the Philippines. But I know heavy cream is also called “thick cream” in some countries. Make sure it is in the refrigerated section (not all-purpose cream in non-refrigerated section). Sometimes it is also labelled “heavy whipping cream”. Any brand will work, as long as it is heavy cream or thick cream, with at least 35% fat content.
If heavy cream is not available, you can try substituting with canned whip cream (brands like "Reddi-Wip" or "Cool Whip" - doesn't need whipping) or coconut cream (needs to be whipped like heavy cream).
You can also try 14 tbsp of half-and-half + 2 tbsp of butter for every 1 cup of heavy cream needed - needs to be whipped. The texture might not be exactly the same as with heavy cream, but should be close enough. Hope this helps! :)
Hello Kurt! Does the frosting needs to have some stabilizer? Or will the frosting hold its shape already? Thank you!!
Hi Christine, thanks for your question! The 4 oz of cream cheese in the frosting acts as a stabilizer and help the whipped heavy cream hold at room temperature. But it's still necessary to keep the heavy cream + cream cheese very cold while whipping. Otherwise the heavy cream won't form stiff peaks. On a hot day I'd recommend putting the mixing bowl and beaters in the freezer beforehand. Or even beating the heavy cream in a bowl over an ice bath. Hope this helps! :)
@@cookingwithkurt that's cool! thank you so much!!
For the Ube mouse, does the 5 white eggs needs to be whipped on a double boiler?
Hi Liz - I'd suggest following the recipe video as is. But you may make any changes you like, any adjustments you see fit to make this cake more enjoyable for you :)
@@cookingwithkurt I was afraid about the raw eggs serving it to my friends party. So, I decided to do the Swiss meringue buttercream method’s first step by whisking the eggs whites and sugar until warm enough ( not hot) to dissolve the sugar on the double boiler, and transferred it on the standup mixer on medium high speed until soft peak. It didn’t have the same glossy effect, but more airy and foamy. However, it actually worked, and kept the mousse stable. It was perfect. Also, I have made this cake 3 times and it has been a big hit with my family and friends. Not too sweet, just perfect blend of sweetness. It melts in your mouth delicious.
I am motivated with your style of sharing video tutorials. It is very inspiring especially to me na very passionate in baking. I would say that you are an angel to us. I just want to clarify po about “aerial of mousse” it is written as 1/4 cup granulated sugar but you have mentioned to add 2 tbsp sugar...ano,po ang tama? Blessings and more power Kurl!
Hi Cristina, thanks for your comment. Glad you like my videos! Sugar gets added several times in the recipe, so I'm not sure where your confusion is coming from regarding "aerial of mousse". 2 tbsp of sugar is added to the whipped cream going into the ube mousse layer, and 1/4 cup is added to the whipped cream for the frosting. Hope this helps! :)
Maraming Salamat, mabuhay ka!!!
Hanzkie Pas Cual Mabuhay! ❤️
Hi! Kurt, is it ok to freeze this cake? Also, can I use agar powder instead of gelatin? I’m so excited to try baking this.
Hello - yes, it's okay to freeze the cake. The mousse part may have textural changes after defrosting (a little more grainy), but it will be fine. I don't have experience with agar, but should work also. Hope this helps! :)
@@cookingwithkurt Thank you so much.
Hi! Kurt, ang sarap ng ube mousse cake. Gusto kong gumawa nito na walang ube extract? For the whole milk pwedeng evap. milk ang gamitin? Please let me know sorry kasi wala akong ingredients na iyan. Thank you for sharing this recipe. God Bless.
Hi Teresita - yes, you can use evaporated milk instead of whole milk.
If ube extract is not available, you can either leave it out (will not affect cake's texture). Or substitute using vanilla extract. The cake won't have as strong an ube flavor since most of the ube flavor comes from the ube extract. But it will still be a delicious, light mousse, with a subtle ube flavor from the ube halaya.
Unfortunately, in my experience, ube extract is the only thing that creates that strong ube flavor, without affecting the light and delicate texture of a mousse. Adding too much ube halaya would make the mousse very dense and heavy. Hope this helps! :)
Cooking with Kurt Hello Kurt. Maraming salamat sa pagsagot sa tanong ko. I'm so excited na makagawa ako nito bago makabalik sa Pinas dahil ito ang paborito ng eldest son ko. Once again thank you so much.
Hi Kurt.
Your ube cake looks yummy and easy. But question, can i use ube powder instead fresh ube halaya and how many spoon?
Thank you and good luck and more subsribers.🥰
Hi Pacheco - ube powder can be used as a substitute for ube halaya if ube halaya is not available - by reconstituting the ube powder in hot water (per packet instructions) making a paste, and adding like the ube halaya as needed in the recipe. Hope this helps! :)
Hi Kurt! Is it okay to bake this cake 2 days in advance? Thanks! I loved all of your cakes! ❤️
Hi Sheryl - yes, 2 days in advance should be fine. Hope this helps! Glad you like my cake recipe videos!! :)
@@cookingwithkurt thank u! 😊
Hi Kurt, I’d like to ask. Don’t we need to put the egg whites/sugar airier in the double boiler? I followed through your instructions & I reviewed many times, but I didn’t see that you cook the egg whites. I only saw you mixed it with sugar. Or I might have missed it. Thank you. 😊
Hi Louisse. You didn't miss it... this mousse recipe doesn't cook the egg whites. As for your concern about the raw egg-whites, you are absolutely right. That is a valid concern. It's sort of a risk you have to take when eating foods like mousse, runny eggs, tiramisu, aioli or Caesar salad dressing (homemade from scratch). Although you can reduce your risk of bacteria by always refrigerating your eggs, using fresher/newer eggs for making mousse, avoid letting the egg yolks/whites touch the outside of the egg shell, and always leaving the mousse in the fridge (bacteria take time to multiply, so do not let it sit out in room temperature).
CookingwithKurt Oh wow. What a great info! Thank you so much! 😊
You're very welcome! :)
Make sure pasteurized egg whites are used since the egg whites weren’t heated in any form and are eaten directly
Thanks for the tip! :)
New subscriber here! 💕
Hi Maria - thank you for subscribing! Take care!! :)
where to buy metal cake ring?
Hi Marjorie. I got it at the Bed Bath and Beyond store (in the kitchen section) here in NYC. It's called a "cake ring". Depending on where you live, it might also be available for purchase online. If you have a spring form pan, you can also use the ring part of that (without the bottom). Hope this helps! :)
Can we omit the eggwhite for the mouse filling
Hi Shirley - yes, you may make any changes you like, any adjustments you see fit to make this cake more enjoyable for you 😊
Hi kurt i hope you can also make this recipe in 8inc... 6inc so i will know the right measurements thanks!!!
Hi Jhing - to make an 8-inch cake, I'd suggest multiplying all ingredients by 3/4. For a 6-inch cake, I'd suggest multiplying all ingredients by half. Hope this helps! :)
Hmm, does the ube+gelatin mixture cooled to room temp?
Lori Brillante Yes
It's better to use a weighing scale instead of cup and tbsp/ tsp in measuring your ingredients for accuracy.
I want to try, but cant find ube halaya here in SG.
irene doronila Hi Irene. If ube halaya is not available, you can substitute with ube powder that has been reconstituted with water per packet instructions - let it cool, and use like in the video. Hope this helps! 😊
@@cookingwithkurt thank you po.
katawa sa huli... marunong nmn palang magtagalog
Kurt, thank you for this recipe. I tried it 3 times but the chiffon cake did not rise. It baked to only 1/4 inch thick. Any suggestion why is that?
Hi Lynn - the chiffon shrinking, deflating or cracking could be a sign that egg whites are not stable / were not beaten properly. Here are a couple of things to keep in mind when making the meringue.
1.) The egg whites should be separated very well - with no traces of egg yolk in it. As traces of egg yolks could prevent it from whipping up (it's easier to separate them while the eggs are still cold).
2.) Try to use newer eggs, as they whip up better. And let the separated egg whites sit at room temperature for at least 30 minutes to 1 hour, so that they come to room temperature. Egg whites whip better when they are at room temperature.
3.) Make sure the mixing bowl and beaters are completely dry, with no oily residue. Using a glass or metal bowl for whipping helps, as plastic mixing bowls often can have oily residue in them, which prevents egg whites from whipping properly.
4.) Cream of tartar helps to stabilize the egg whites, so that they whip up and gain volume. If cream of tartar is not available, you can substitute 1 tsp of cream of tartar with 2 tsp of lemon juice, or 1 tsp of white vinegar.
5.) Add the granulated sugar into the egg whites very slowly, as quickly pouring in the sugar too quickly could deflate the whipped up egg whites.
Hope this helps! :)
@@cookingwithkurt thank you so much for your recommendation
Hi Kurt! Here I m again bothering u . I’m not really, really comfortable w raw egg meringue, can I use Italian meringue buttercream icing instead ?Thnks 👍
The frosting/icing in this recipe doesn't contain any raw eggs. It's the mousse that contains raw egg whites. If you can just leave out the raw egg whites if you're not comfortable using them, or if pasteurized eggs are not available.
i was actually thinking the same thing...whipped raw egg whites?😨😨😨😨😨😨
where can we buy your finish ube cake and ube mouse cake
Hi Luisa! Thanks for your comment. I actually only make the tutorial videos, and don't sell the cakes I make. Sorry! :)
Can i ommit the powdered gelatin in the ube mousse layer?
Hi Aileen - the powdered gelatin in the ube mousse layer is what keeps the ube mousse firm and gives it its shape and structure when the acetate sheet comes off. If you omit it, the ube mousse layer will not hold, unfortunately. Hope this helps! :)
Is d eggwhite mixture safe? It’s raw!
Hi Norma. That is a valid concern, as the egg whites are not cooked before adding to the mousse. It's sort of a risk you have to take when eating foods like mousse, tiramisu, aioli or Caesar salad dressing (homemade from scratch). Although you can reduce your risk of bacteria by always refrigerating your eggs, using fresher/newer eggs for making mousse, avoid letting the egg yolks/whites touch the outside of the egg shell, and always storing the mousse in the fridge (bacteria take time to multiply, so do not let it sit out in room temperature). Depending on where you live, using pasteurized eggs are also another option (they are sold as liquid egg products or pasteurized in the shell).
Hope this helps!
Chef Kurt, I love your ube recipes! Any chance you could do the trending ube with leche flan cake from Contis pls😊. More videos to come🙏😊
Karla Fabian Hi Karla, thanks for your comment! I’m glad you like my ube recipes! I’ll definitely add ube with leche flan cake to my list of recipes to research and make a video soon! Stay tuned! 😉❤️
CookingwithKurt looking forward for it chef! 👍. GBU
Hi po Chef..pag wala po canola oil ok lang ba amg veg.oil? 🙂
Yi Lourdes - yes, vegetable oil can be used. Hope this helps! :)
anu pong heavy cream un ginamit nyo, thanks
jean paglinawan Hi Jean, thanks for your question. I used my local grocery store’s brand of heavy cream - called FoodTown. Sometimes I also use the Whole Foods’ 365 brand or Organic Valley brand. Hope this helps! 😊
Heavy cream pwede all purpose cream dito sa pinas?
Pde po ba damihan ang ube jam para mas malasa
Hi Jhane. I don't recommend adding more ube halaya, as that would change the texture of the layer. Kung gusto mong mas malasa, I'd recommend adding a little more ube extract - as that will not affect the texture (though that would affect the color). Hope this helps! :)
Hello Kurt, I also tried the ube cake and was really good. Maybe next time mocha cake please with honeycomb just like in Red Ribbon. Thanks
Keanne Khloe Hi Keanne. I’m glad the ube cake turned out well! ❤️ Thanks for your request. I’ll put mocha cake with honeycomb on my list of cakes to research and make a video soon! 😊
CookingwithKurt thank you😊
Here's my latest video - Choco Mocha Crunch Cake with honeycomb candy. Hope you like it! :)
th-cam.com/video/wub42xoixZE/w-d-xo.html
Ash ko lng pwede po makita kng anong klase heavy cream slmat po
Hello - I use the brand of heavy cream that is available at my local grocery store. Either "Organic Valley" brand from WholeFoods, or the local "FoodTown" brand from FoodTown grocery store. Hope this helps! :)
How many days this ube mousse cakes lasts.? In the fridge?
Hi Kristal. I've stored my ube mousse in the fridge for 5 days or so and it kept. Hope this helps!
Is it ok if i use 20cm cake molder?
Hi Chinee - yes, a 20 cm round cake ring will work for this. Hope this helps! :)
Time of baking still the same?
It should be about the same - maybe a little more. If it's not yet done, just put it back in the oven and keep checking every 5 min. Hope this helps! :)
Noted... thank you so much for your help
Do you have a book. ?
I currently do not have a book. But maybe in the future - will let you know! :)
Is it safe to eat egg whites not cooked? The one you put to make the mouse
Hi Khulets Mia. That is a valid concern, as the egg whites are not cooked before adding to the mousse. It's sort of a risk you have to take when eating foods like mousse, tiramisu, aioli or Caesar salad dressing (homemade from scratch). Although you can reduce your risk of bacteria by always refrigerating your eggs, using fresher/newer eggs for making mousse, avoid letting the egg yolks/whites touch the outside of the egg shell, and always leaving the mousse in the fridge (bacteria take time to multiply, so do not let it sit out in room temperature).
Hope this helps!