Low Fat Ube Cake
Delight in the vibrant, earthy flavors of this Low Fat Ube Cake, a lighter twist on the classic Filipino dessert that’s as eye-catching as it is delicious. Infused with the unique taste of ube (purple yam) puree, this cake is soft, moist, and fluffy, thanks to the carefully folded egg whites that create its airy texture. Made with low-fat milk, minimal vegetable oil, and just the right amount of sugar, it’s the perfect guilt-free indulgence for ube lovers. The recipe comes together in just under an hour and serves 8, making it ideal for sharing or enjoying as a personal treat. Serve it plain or topped with a dollop of low-fat whipped cream for an irresistible, health-conscious dessert bursting with vibrant purple hues. Perfect for those seeking a low-fat, flavorful baked good that's sure to impress!
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Recipe Information
Ingredients
- 150 grams All-purpose flour
- 120 ml Low-fat milk
- 150 grams Ube puree
- 100 grams Sugar
- 4 Egg whites
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Cream of tartar
- 2 tablespoons Vegetable oil
Instructions
Preheat your oven to 325°F (160°C). Lightly grease a 9-inch round cake pan and line the bottom with parchment paper.
In a medium mixing bowl, sift together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
In a large bowl, whisk the ube puree, low-fat milk, sugar, vegetable oil, and vanilla extract until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients. Mix until just combined and no lumps remain. Be careful not to overmix.
In a separate clean and dry mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
Gently fold a third of the beaten egg whites into the batter to lighten it. Then fold the remaining egg whites in two batches, making sure not to deflate the mixture.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Serve plain or with a dollop of low-fat whipped cream. Enjoy your low-fat ube cake!
Nutrition Facts
Calories |
1532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 1562 mg | 68% | |
| Total Carbohydrate | 275.3 g | 100% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 125.1 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 211 mg | 16% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1084 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
