Purple Cake

Purple Cake


1 cup Maya All–purpose Flour
1 cup MAYA Cornstarch
1 teaspoon baking powder
1/2 teaspoon  salt
1 cup butter, softened
1 cup sugar
2 teaspoons lemon or vanilla extract
1/2 cup half and half (1/4 cup cream and 1/4cup milk)
6 egg whites
1/4 cup sugar

1 1/2 cups confectioners’ sugar
3/4 cup milk
1/2 teaspoon ube food color
1 cup butter


Preheat oven to 350 degrees F. Grease and flour a 8 inch round pan.

Sift the flour with the Maya Cornstarch, baking powder and salt. Set aside. Cream butter with 1 cup of sugar until smooth. Add in extract. Continue to beat for 5 minutes, until butter is very light and fluffy.

Stir in the flour mixture in 3 additions, alternating with the half–and–half. In clean bowl, beat egg whites until it forms a soft peak. Beat in the remaining 1/4 cup of sugar and continue beating until stiff.

Gently fold in the beaten whites into the batter in 3 additions. Pour the batter into prepared pan, bake for 1 hour and 10 minutes, or until the cake is done and springs back, lightly pressed in the center.

Prepare Frosting: Combine confectioner’s sugar, milk and food color mix well. Chill for a few minutes. Cream butter until fluffy. Gradually add the chilled mixture while beating continuously until smooth and of spreading consistency.

Frost all over with icing. Decorate with rosettes.

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