Cake:
2 1/4 cups sifted cake flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1 cup cooked and mashed ube
1/4 cup water
1/4 cup evaporated milk
1/2 cup corn oil
5 eggyolks
1 teaspoon vanilla
6 eggwhites
1/2 teaspoon cream of tartar
1/2 cup sugar
1/2 cup coarsely chopped toasted cashew nuts
1 teaspoon violet food color
cherries
Macapuno Filling:
2 eggyolks, well beaten
1 cup evaporated milk
2 tablespoons all purpose flour
1 1/2 teaspoons butter
1 cup chopped macapuno preserve, well drained
1 teaspoon lemon extract
1 teaspoon vanilla
Frosting:
1/2 cup sugar
1/4 cup water
2-3 tablespoons kirsch or rum
4 eggwhites
yellow food color
Preheat oven to 350 F. Line two 9-inch round layer pans with wax paper. Set aside.
Sift first four ingredients into mixing bowl. Make a well at the center and add the next five ingredients. Blend well until smooth. Add vanilla; set aside.
Beat eggwhites with cream of tartar until soft peaks form. Add sugar gradually beating continuously until stiff but not dry. Fold eggyolk mixture into beaten eggwhites. Fold in nuts and violet food color.
Pour into prepared pans and bake for 25 to 30 minutes or until golden brown. Let stand for 10 minutes; loosen edges of cake with spatula. Invert over cake rack and let cool. When cool peel off wax paper.
Combine ingredients for filling on top of a double broilerand cook stirring continuously until thick.
Sandwich half of the mixture between the two cake layers; spread other half on top.
Prepare Frosting: Boil sugar and water until thick (do not stir mixture during boiling) then add in kirsch.
Beat eggwhites until stiff and pour hot syrup slowly, beating continuously until stiff and of spreading consistency. Add a few drops of yellow food color. Use to frost the sides of the cake.
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