Ube Chiffon Cake is a soft, moist and fluffy cake that is frosted with whipped cream cheese icing and topped with some shredded coconut. It is a perfect cake to serve to a small party or potluck because of its generous size.
Ube is probably the most delicious purple thing that Filipinos know about. If one is to ask what delicacies best represent our country, ube will be one in the list for sure.
I have grown to see ube in all parties, occasions and gatherings back home. I have seen ube incorporated in many kinds of desserts like in ice creams, in pastries like in this ensaymada and of course, in cakes.
In the parties that I have attended these past few months and weeks (summers here are known to be the party season!), There is this one ube chiffon cake that is always present in all of them.
The cake is exceptionally good, and it came from that one bakeshop here in our city that is obviously nailing and winning in the ube chiffon cake game.
It is unmistakable, all those ube cakes-the consistent taste, the texture, it came from that bakeshop.
And that is what inspired me to bake this cake. I mean, I maybe cannot replicate the divinity of the famous ube chiffon cake, but at least, just at least, I can come close. And I am not being competitive here you guys, I am just curious if I can decode the components of that seriously delicious cake and re-create it at home. Talk about being a cake nerd.
That way, I am not going to wait for the next party in order to have it.
The icing is not a swiss meringue buttercream, which I think what makes that cake special. People are so used to the buttercream icing that is on most ube cakes, so a change in what is usual makes that cake stand out.
Whipped cream. That cake seems to talk directly to my taste buds, the icing is somewhat comparable to the texture of a whipped cream: soft, light and melt in your mouth. So in this ube chiffon cake, I used whipped cream icing that is incorporated into a little amount of cream cheese.
Now I won’t get into details of comparing this cake against the commercial cake superstar. Because it turns out they are both delightfully satisfying. It all comes down to one element: the ube.
Ube in all types and forms is simply a superstar. And I urge you to make this cake. It is soft, moist and fluffy. The icing is not overly sweet and it complements the delicate chiffon very nicely.
You will love this cake for its simplicity and its flavor. You will love it, period. Superstar or not.
ps. No, I am not trying to be competitive at all.
Pointers for Baking Ube Chiffon Cake
- You must use an ungreased 10 inches tube pan that is not non-stick. You want the cake to reach its beautiful height by allowing it to crawl up the sides of the pan without sliding.
- The eggs must be separated into its yolks and whites while they are still cold from the fridge, and then let them sit for half an hour or so before whipping so that the egg whites will reach maximum volume.
- During baking, the cake will crack on top as it approaches the end of baking time. This is okay. Just keep baking until the cake is done and you will see the cracks will mend themselves as the cake cools and shrinks a bit.
- After baking, invert the cake on an overturned coffee mug immediately and allow it to cool this way. We want the heat to escape the cake freely so to not let moisture ruin the texture of the cake.
More Filipino Cake recipes to try:
Ube Chiffon Cake with Whipped Cream Cheese Icing
A soft and moist ube chiffon cake baked in a tube pan and iced with whipped cream cheese frosting.
- 7 large egg yolks
- 1 and 1/2 cups sugar
- 3/4 cup water
- 1/2 cup canola oil
- 3 tsp ube flavoring/ I used Mc Cormick
- 2 cups all purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 7 large egg whites
- 1/4 tsp cream of tartar
For the Ube Cream Cheese Icing
- 1 cup whipping cream cold
- 1 tsp ube flavoring
- 2/3 cup icing sugar
- 1/4 cup cream cheese softened
Preheat oven to 350 F. In a medium bowl, combine flour, salt and baking powder. In the bowl of a stand mixer, whisk the egg whites on medium speed until frothy. Add the cream of tartar and continue to whisk until egg whites form firm peaks that hold its shape when the whisk is lifted.
Meanwhile, beat the egg yolks in a bowl until it is slightly thicker. Add the sugar and mix until incorporated. Add water, oil and ube flavoring and mix well.
Add flour mixture gradually and mix until the batter is smooth. Gently fold the egg whites to the yolk batter in three additions until batter is uniform. Pour batter into a prepared 10 inch tube pan. Bake for 60-65 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Invert cake on top of an overturned mug and let cool.
To unmold cake, loosen sides and bottom with a knife. Using your hands, gently push the cake away and downwards from the sides of pan. Remove gently and invert to a serving plate.
Make the Pandan Icing
Whip the cream cheese using a mixer until it soft and smooth. Set aside.
In a clean bowl of your mixer, add whipping cream and icing sugar. Whip until cream is wavy and slightly thick. Add the ube extract and continue to whip until firm peaks form. Gently fold cream to the whipped cream cheese. Spread on cake.
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