Confetti Ube Cake Jars (Print Version)
Fluffy ube sponge and coconut cream with rainbow sprinkles and Pop Rocks for a fizzy, colorful treat in a jar.
# Ingredients:
→ Ube Sponge Cake
01 -
120 g cake flour
02 -
1 teaspoon baking powder
03 -
1/4 teaspoon salt
04 -
4 large eggs, room temperature
05 -
150 g granulated sugar
06 -
60 ml ube halaya (purple yam jam)
07 -
60 ml whole milk, room temperature
08 -
60 ml vegetable oil
09 -
1 teaspoon ube extract
10 -
1/2 teaspoon vanilla extract
→ Rainbow Coconut Whipped Cream
11 -
800 ml full-fat coconut cream, chilled overnight
12 -
60 g powdered sugar, sifted
13 -
1 teaspoon vanilla extract
14 -
Gel food coloring in red, yellow, blue, green, and purple
→ Toppings
15 -
60 g rainbow sprinkles
16 -
25 g Pop Rocks, assorted flavors
17 -
Edible glitter or gold leaf, optional
# Steps to Follow:
01 -
Preheat oven to 175°C. Line a 23x33 cm baking pan with parchment paper.
02 -
In a mixing bowl, sift together cake flour, baking powder, and salt. Set aside.
03 -
In a large bowl, beat eggs and granulated sugar using an electric mixer on high speed for 6–8 minutes until pale, thick, and tripled in volume.
04 -
In a separate bowl, whisk together ube halaya, milk, vegetable oil, ube extract, and vanilla extract until smooth.
05 -
Gently fold the ube mixture into the beaten eggs. Sift the dry ingredients over the mixture and carefully fold until just incorporated.
06 -
Pour batter into the prepared pan and smooth the top. Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool completely.
07 -
Scoop chilled coconut cream (avoiding liquid) into a cold mixing bowl. Beat on high speed until soft peaks form. Add powdered sugar and vanilla extract; beat until stiff peaks form.
08 -
Divide the whipped coconut cream evenly into five bowls. Tint each with a different gel food coloring to achieve vibrant rainbow colors.
09 -
Once cake has cooled, cut into rounds or cubes sized to fit inside 250 ml glass jars.
10 -
To assemble, layer pieces of sponge cake, a swirl of one color of whipped coconut cream, and a sprinkle of rainbow sprinkles. Repeat layers, alternating colors for a rainbow effect.
11 -
Finish with additional whipped cream, rainbow sprinkles, and Pop Rocks just before serving. Optionally, garnish with edible glitter or gold leaf. Serve immediately for best fizz, or add Pop Rocks just before serving if storing jars in advance.
# Additional Notes:
01 -
For a vegan option, confirm that sprinkles and Pop Rocks do not contain animal-derived ingredients. Substitute ube halaya with cooked, mashed purple yam if necessary. Add Pop Rocks just before serving to retain their effervescence.
02 -
Pairs nicely with chilled coconut milk or lightly sparkling Moscato.