Ube Chiffon Cake
This soft and fluffy ube chiffon cake is flavored by a mixture of dehydrated purple yam powder, ube halaya, and coconut milk.
Servings: 12 slices
Calories: 321kcal
Equipment
- angel food cake pan (tube pan)
Ingredients
- 5 large eggs, separated
- 1 ½ cup cake flour (192 g)
- ⅓ cup ube powder, (68 g) dehydrated purple yam powder
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 ¼ cup granulated sugar, (250 g) divided
- ¼ cup ube halaya, homemade or store-bought
- ⅔ cup canned coconut milk, full-fat, unsweetened, well-shaken
- ½ cup grapeseed oil, or other neutral flavored oil
- ¼ teaspoon cream of tartar
- 2 teaspoon ube extract
Instructions
- Preheat oven to 325°F.
- In a large bowl, whisk together cake flour, ube powder, baking powder and salt. Set aside.
- In another bowl, whisk together egg yolks, half of the sugar, ube halaya, coconut milk, and oil. Mix until smooth.
- Add wet mixture to dry flour mixture. Mix until thick and smooth. Set aside.
- In a clean bowl, whip egg whites on low speed until foamy. Add cream of tartar and continue to whip on low speed. Add remaining sugar one tablespoon at a time while mixing. Once all the sugar has been adding, increase to medium-high speed and whip to almost stiff peaks.
- Add ube extract and whip to stiff peaks.
- Add whipped egg whites to cake batter in three additions. Using a sturdy spatula, gently fold in 1/3 of egg whites into cake batter. Mix until just combined. *DO NOT OVERMIX, otherwise the egg whites will deflate.
- Pour batter into an ungreased angel food cake pan. Bake for 45-50 minutes until toothpick inserted near center of cake comes out clean and top of cake springs back when touched.
- Immediately invert cake pan. Allow chiffon cake to cool in pan for about 90 minutes, or until cake is room temperature.
- Run a knife or a mini offset spatula around the perimeter of cake to dislodge and unmold. Remove cake from pan. Transfer to serving plate. If desired, dust with sifted powdered sugar.
Notes
Tips for Whipping Egg Whites:
- Make sure the bowl is clean! Ensure there are no traces of oil or fat, which will prevent egg whites from trapping air and whipping correctly.
- Egg whites whip stronger bonds at room temperature. (However, it is much easier to separate eggs while cold.)
- Start whipping egg whites at the lowest (slowest) speed until the mixture if foamy like freshly poured beer.
- After whites are foamy, increase speed and slowly add granulated sugar about one tablespoon at a time. Once all the sugar has been added, increase speed until whites have reached stiff peaks.
- Aluminum pans (especially those are NOT non-stick) are preferably for angel food cake and chiffon cakes. These pans allow the cake to stick and rise along the sides.
- Nonstick pans will prevent the chiffon cake from rising to its full height. The non-stick coating doesn’t give the cake batter anything to grip on.
Nutrition
Calories: 321kcal, Carbohydrates: 43g, Protein: 5g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 78mg, Sodium: 261mg, Potassium: 91mg, Fiber: 1g, Sugar: 25g, Vitamin A: 113IU, Vitamin C: 0.4mg, Calcium: 36mg, Iron: 1mg