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Ube Chiffon Cake

This ube chiffon cake recipe is easy to make. Moist, light, and fluffy sponge cake made of real ube or purple yam. Great to serve for breakfast, snack, or dessert!

Ube Chiffon CakeUbe chiffon cake is a popular cake in the Philippines and one of the favorite cake flavors to serve for every day or any occasion. It’s delicious with or without frosting. I like to eat it without frosting for breakfast or snack and with frosting for dessert.

Best Frosting for Ube Chiffon Cake

Stabilized Whipped Cream Frosting

Italian Meringue

Vanilla Cream Cheese Buttercream Frosting

Buttercream Frosting

Ube chiffon cake sliced

Ube Chiffon Cake Ingredients

For the Dry Ingredients

All-Purpose flour

Cornstarch

Baking powder

Salt

For the Wet Ingredients

Ube root or purple yam – boiled then mashed. It can be substituted with the same ratio of Ube Halaya or Ube jam in a jar, then less than two tablespoons of sugar in this recipe.

Vegetable oil or Canola oil

Egg yolks

Granulated sugar

Milk or substitute with coconut milk

Ube extract enhances the ube flavor and it gives a deep purple color.

Meringue Ingredients

Egg whites

Cream of tartar substitute with ½ tsp vinegar

Granulated sugar

How to Make Ube Chiffon Cake

Making ube chiffon cake Prepare the Ube. Peel and boil the Ube root or purple yam until fork tender, then mash or puree. Set it aside to let it cool.

Measure and sift all the dry ingredients: All-purpose flour, cornstarch, baking powder, and salt. Mix them in a bowl.

Mixing the wet ingredients. In a medium-sized bowl, whisk egg yolks, sugar, and oil.  Add the mashed ube, milk, and ube extract. Mix until blended. Pass through a strainer. It’s optional but it will ensure to remove the grainy texture of Ube. Otherwise, puree the ube.

Make the cake batter. Combine and mix the dry ingredients with the wet ingredients until blended and no lumps. To prevent overmixing the cake batter, add the dry ingredients gradually.

Make the meringue. Using a handheld mixer or stand mixer, beat the egg whites with cream of tartar or vinegar until foamy. Then gradually add the sugar. Beat the egg whites until stiff peaks and is glossy. See the photos below.

Mixing merigue for ube chiffonFolding the meringue to the cake batter. Using a spatula, add the meringue to the cake batter in 3 to 4 additions. Fold in the meringue using a circular motion. Cut straight down the center, across the bottom and up the side of the bowl. Do this until no streaks of meringue or until just blended.

Mixing ube chiffon cake batter and meringuePour the Ube chiffon cake batter into an ungreased tube pan. To remove air pockets in the cake batter, use a cake tester or skewer and swirl into the cake batter.

Ube chiffon cake batter in a tube panBake in a preheated oven at 345°F for 40 to 45 minutes or until the top springs back when lightly touched with a finger.

Ube Chiffon cakeCooling the Ube Chiffon Cake. Invert the cake in a pan on a cooling rack, funnel, or bottle. Cool completely in a pan.

Remove the cake from a tube pan. With a metal spatula, carefully loosen the cake from the tube pan. Then for the center of the tube pan,  I used a skewer to loosen the cake.

Place on a cake plate. Serve with or without frosting.

Store

Store for up to 2 days at room temperature in a sealed or airtight container. Then refrigerate for up to 4 days. Freeze for up to 2 months in an airtight container.

More Chiffon Cake Recipes to try.

Vanilla Chiffon Cake

Strawberry Chiffon Cake

Banana Chiffon Cake

More Ube Recipes

Ube Cupcakes

No-Bake Ube Cheesecake

Ube Cheese Pandesal

Ube Chiffon Cake

This ube chiffon cake recipe is easy to make. Moist, light, and fluffy sponge cake made of real ube or purple yam.
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Course: Dessert, Snack
Cuisine: Filipino
Keyword: Ube Chiffon Cake
Author: Maricel
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 10

Watch How to Make It

Equipment

  • Tube pan

Ingredients

Dry ingredients:

  • 200 g all-purpose flour
  • 1 tbsp cornstarch
  • 1 ½ tsp baking powder
  • ½ tsp salt

Wet ingredients:

  • ½ cup ube or purple yam mashed
  • cup vegetable oil
  • 6 egg yolks
  • cup sugar
  • cup milk
  • 1 tbsp ube extract

Meringue Ingredients:

  • 6 egg whites
  • ¼ tsp cream of tartar substitute with ½ tsp vinegar
  • cup granulated sugar

Instructions

  • Prepare the Ube. Peel and boil the Ube root or purple yam until fork tender, then mash or puree. Set it aside to let it cool.
  • Measure and sift all the dry ingredients: All-purpose flour, cornstarch, baking powder, and salt. Mix them in a bowl.
  • Mixing the wet ingredients. In a medium-sized bowl, whisk egg yolks, sugar, and oil. Add the mashed Ube, milk, and Ube extract. Mix until blended. Pass through a strainer. It’s optional but it will ensure to remove the grainy texture of Ube. Otherwise, puree the Ube.
  • Make the cake batter. Combine and mix the dry ingredients with the wet ingredients until blended and no lumps. To prevent overmixing the cake batter, add the dry ingredients gradually.
  • Make the meringue. Using a handheld mixer or stand mixer, beat the egg whites with cream of tartar or vinegar until foamy. Then gradually add the sugar. Beat the egg whites until stiff peaks and is glossy. See the photos below.
  • Folding the meringue into the cake batter. Using a spatula, add the meringue to the cake batter in 3 to 4 additions. Fold in the meringue using a circular motion. Cut straight down the center, across the bottom, and up the side of the bowl. Do this until no streaks of meringue or until just blended.
  • Pour the Ube chiffon cake batter into an ungreased tube pan. To remove air pockets in the cake batter, use a cake tester or skewer and swirl into the cake batter.
  • Bake in a preheated oven at 345°F for 40 to 45 minutes or until the top springs back when lightly touched with a finger.
  • Cooling the Ube Chiffon Cake. Invert the cake in a pan on a cooling rack, funnel, or bottle. Cool completely in a pan.
  • Remove the cake from a tube pan. With a metal spatula, carefully loosen the cake from the tube pan.
  • Place on a cake plate. Serve with or without frosting.
Nutrition Facts
Ube Chiffon Cake
Amount Per Serving
Calories 229 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 127mg42%
Sodium 229mg10%
Potassium 139mg4%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 21g23%
Protein 9g18%
Vitamin A 182IU4%
Calcium 76mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @maricelsrecipes or tag #maricelsrecipes!

 

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