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5 from 1 vote

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.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dessert, Snack
Cuisine: Filipino
Keyword: Ube Chiffon Cake
Servings: 10
Calories: 229kcal
Author: Maricel

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
  • ⅔ cup vegetable oil
  • 6 egg yolks
  • ⅓ cup sugar
  • ⅔ cup milk
  • 1 tbsp ube extract

Meringue Ingredients:

  • 6 egg whites
  • ¼ tsp cream of tartar substitute with ½ tsp vinegar
  • ⅔ cup granulated sugar
US Customary - metric

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.

Video

Nutrition

Calories: 229kcal | Carbohydrates: 37g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 127mg | Sodium: 229mg | Potassium: 139mg | Fiber: 1g | Sugar: 21g | Vitamin A: 182IU | Calcium: 76mg | Iron: 2mg