Purple Oven came much later in my life. In fact, we just got reacquainted on New Year’s Eve thanks to my mother who was stoked to track down its new branch in Quezon City. She had heard about Purple Oven when a long-time friend asked if they could drop by its outlet in Makati so she could get some cookies. The place was packed to the rafters when they got there. Apparently, Purple Oven’s fantastic cakes and pastries had been drawing in crowds for quite some time. I was hopped-up because I am always keen to try out new – it is for me – cake shops.
Estrella’s, now rebranded as Estrel’s, was the go-to cake shop in my youth even though its only outlet then was somewhere in Laperal, Manila. Their caramel chiffon cake with butter icing flowers was the cake for all occasions – birthdays, anniversaries, graduations, family get-togethers. I strongly recall the “fights” to get any one of the four corners of the cake which had two sides of caramel icing unlike when you just get the middle part. Second go-to cake shop was the dubbed “national” bakery of the Philippines, Goldilocks, famed for its brazo de mercedes (soft meringue roll with custard filling), ensaymada (the Philippines’ version of the brioche baked with butter and topped with grated cheese and white sugar), egg pie, and moist chocolate cake.
Then Red Ribbon came into the picture, providing very stiff competition to Goldilocks. Estrella’s remained unfazed, focusing on its exclusive clientele. Red Ribbon blazed into the cake scene with an array of newfangled cakes: ube cake (it was the first yam cake), black forest (the thick shavings of chocolate and cherries were quite a sight), coffee crunch (the honeycomb crunch topping provided that sweet crunch to the palate), and chocolate mousse (the usual mousse in a cup had turned into a cake). Red Ribbon cranked up the competition by offering pastries such as bite size chicken empanada (chicken pie) and banana crunch loaf.
Sombreros, an independent cake shop on Pasay Road and relatively near to the defunct Celebrity magazine, was another go-to shop particularly for their crema de fruta or layered cake of cream and fruits topped with gelatin. Unfortunately, they closed shop after a few years.
The cake shops are still going strong, but my interest in cakes had petered out until I took a bite of Purple Oven’s Classic Chocolate cake. It was the simple but palate-tickling chocolate taste of my childhood, which was neither too sweet or bland, that I had been missing for ages. The cake had the right level of moisture which meant it didn’t rely on the icing for the flavor and texture. Each bite – cutting through with the fork from the top to the bottom of one’s slice – was precision in flavor, texture, and moisture. After the Classic Chocolate, we went back to get Grandma’s Classic Chocolate, a cake done with milk chocolate, and a dozen chocolate crinkles. Now, I am stoked to try Chocolate Campfire during my next vacation.
Purple Oven at Rallos
F7 Building Scout Rallos St. Quezon City
Tel: +63 631 4221
Hours: 7am to 9pm
Classic Chocolate cake PhilP725
Grandma’s Chocolate cake PhilP750
Chocolate Crinkles (12 pieces) PhilP365