- 200 gr butter at room temperature
- 3 eggs
- 200 g self-raising flour, sifted
- 50 grams of sugar
- 1.5 tbsp milk
- 150 gr ube halaya (purple sweet potato jam, available in Asian stores or online)
- 2 tbsp ube extract (also available online or in Asian shops)
Preheat the oven to 175°C, under and over heat.
Beat the butter with sugar until creamy in about 3 minutes on medium speed.
Add the eggs 1 by 1, beat until fully incorporated by the butter, add the ube jam and extract. Beat well again.
Add the flour in parts on low speed. Beat for 30 seconds.
Add the milk and beat for another 30 seconds.
Pour the batter into a greased cake tin and bake the cake for 50 to 60 minutes.
Let the cake cool on a wire rack.
Tip: you can also bake cupcakes with it. The batter will make about 8 cupcakes.
Bake the cupcakes for about 18 to 20 minutes.
You can top them with a cream cheese topping.