Ube Chiffon Cake is a soft, moist, and fluffy cake that is frosted with whipped cream icing and topped with some shredded coconut. It is a perfect cake to serve at a 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.
This Ube Chiffon Cake is baked in a tube pan, and it rises beautifully into a soft and moist chiffon. I just love how tube pan cakes come out beautifully without extra decorating effort. This cake is simply frosted with a simple icing: Whipped cream and cream cheese.
The light frosting complements the cake really well. Not too sweet with a slight tang, every slice of this chiffon cake is a delight.
How to Make Ube Chiffon Cake?
Preheat oven to 350 F. Prepare a 10 inch tube pan ( do not grease). In a medium bowl, whisk together flour, baking powder and salt.
In the bowl of a stand mixer, add the egg whites and use the whisk attachment to beat it until it is frothy. Add the cream of tartar and beat the egg whites until firm peaks form.
Meanwhile, in a large mixing bowl, beat the egg yolks with a whisk until it is pale in color. Add the sugar and mix until it is incorporated.
Add the water, oil, and ube flavoring. Stir well until the color is distributed evenly.
Gradually add the flour mixture to the yolk batter, and stir well until the mixture is smooth.
Gently fold the egg whites into the batter in three additions using a rubber spatula until the mixture is evenly colored. Pour the batter into a 10-inch tube pan.
Set it over a baking sheet and bake at 350 F for 50-60 minutes, or until a knife inserted at the center of the cake comes out clean.
To cool the cake, invert it on top of an overturned mug and allow it to cool completely.
To unmold the cake, loosen the sides with a knife. Using your hands, gently push the cake down and away from the sides of the pan.
Remove the tube pan attachment and run a knife on the bottom of the cake to loosen. Invert the cake on a serving plate.
Make the Whipped Cream Icing. Beat the cream cheese using an electric mixer until it is creamy and fluffy. In another mixing bowl, combine the whipping cream, icing sugar and ube extract.
Beat the mixture until ts is thick and fluffy. Fold the whipped cream into the fluffy cream cheese until combined. Spread on your ube cake.
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 their 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 while the cake is upside down so that the cake does not collapse in itself.
More Filipino Cake recipes to try: