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:
Ube Chiffon Cake with Whipped Cream Icing
Ube Chiffon Cake is a soft, moist and fluffy cake that is frosted with whipped cream cheese icing and topped with some shredded coconut.
Ingredients
For the Ube Chiffon Cake
- 7 egg yolks, at room temperature (from large eggs)
- 1 and 1/2 cup sugar
- 3/4 cup water
- 1/2 cup canola oil
- 3 tsp liquid ube flavoring ( I used Mc Cormick)
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 7 egg whites, at room temperature ( from large eggs)
- 1/4 tsp cream of tartar
- dried shredded coconut, for garnish
For the Whipped Cream Icing
- 1 cup whipping cream (chilled)
- 1 tsp ube flavoring
- 2/3 cup icing sugar
- 1/4 cup cream cheese ( very soft)
Instructions
- Preheat oven to 350 F. Prepare a 10 inch tube pan. 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.
- Meanwile, 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 to the batter in three additions using a rubber spatula until the mixture is evenly colored.
- Pour the batter to 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 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
- Whip the cream cheese using an electric mixer until is smooth and creamy. In the bowl of a stand mixer, add the whipping cream, icing sugar and ube flavoring. Beat the mixture until it is thick and fluffy.
- Fold the whipped cream gradually into the whipped cream cheese. Spread on the cake.
Notes
- The eggs should be at room temperature for maximum volume during whipping. It helps to separate them cold, then allow them to sit at room temperature for at least 30 minutes.
- The whipped cream icing may yield bits of cream cheese when the ingredients are incorporated. This is fine and won't affect cake quality.
- Store leftover cake in a tightly covered container, or covered in foil in the refrigerator for up to 3 days. Allow to come to room temperature before serving.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 339Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 135mgSodium: 374mgCarbohydrates: 32gFiber: 1gSugar: 15gProtein: 7g
Bernadette O Junio says
Hi! Im just wondering if I can put some ube powder in it to hasten the flavor? How many tablespoons will it be?Thanks.
sanna says
Hello Bernadette,
about2-4 tablespoon ube powder should be good to enhance the flavor. Good luck!
Janet says
I made this cake today for the 1st time. The texture, the flavor delicious. My question is can this cake be successfully frozen?
sanna says
Thank you, Janet! I am so glad you liked this. The cake (without the icing) can be frozen, wrapped well in plastic then in foil. Just make the icing and frost the cake after thawing.
Mama Mia says
Hi Sanna, I always wanted to bake an Ube chiffon cake . Your cake looks beautiful.
Can I use less of the Ube flavouring if I want a lighter colour? Also can I use Ube powder instead?
Thanks for sharing.
sanna says
Hello there! Yes, you can use less ube flavor. As for the ube powder, I have not tried it yet so Incannot give a confident recommendation with it. Happy baking!
BEA says
The powder works perfectly. I usually add a tsp.of I’ve extract along with the powder . Hope that helps.
sanna says
Thank you for your tips!
Aileen says
Hi Sanna, which attachment do you use for the creamcheese please?
sanna says
Hi Aileen, I used the paddle 🙂
Tessa says
Hi Sanna, I’m used to adding sugar to the egg whites to make the meringue. In this version, do you leave out the sugar entirely from the egg whites and only add the entire 1 1/2 cups to the egg yolks? Just wanted to make sure! Thank you!
sanna says
Hi Tessa! Yes, I added it all to the yolk batter. If you like, you can sare abour 1/3 cup and add that to the meringue. That will work as well 🙂
Grace says
Hi. I only have an 8-inch pan. I don’t know the amount of each ingredient I have to buy. Can you help me? Thank you!
sanna says
Hello Grace! Unfortunately, I can’t scale down the ingredients to fit an 8-inch pan, but you can use the same ingredients in your pan, and fill it with batter until it is 3/4 full. Watch out for the baking time as it will vary too 🙂
Grace says
Thank you, Sanna! Im gonna do the baking today! Hopefully, it turns out well.
Syra says
Can I use regular round cake pan instead of chiffon cake pan? Thank you so much.
sanna says
Hi Syra! You can use a round pan but fill it up to 3/4 full only. Also watch out for the baking time as it will be different too. Happy baking!
wanda l abbott says
what is ube?
KD says
Ube is purple yam
Chris says
Hi, I wanted to try this recipe but it’s a big cake. I’m planning to do just half of the recipe? But thinking on how to half the egg tho. Any suggestions? Thank you.
sanna says
Hi Chris! I really have not tried baking just half of this so I cannot guarantee if the texture will be the same. But if you really have to, I would say you use 4 eggs and divide the rest of the ingredients by half. Watch out for the baking time, as well. Good luck and keep me posted!
Ann says
I bought ube powder and flavoring, can I use both? And if ever what is the ratio?
Thank you!
sanna says
Hi Ann! I have not used ube powder before, so I cannot tell exactly. However, if you want to try it, I’d say use the prescribed amount of flavoring and complement it with a small amount of the ube powder to start. Just be sure to use a little at a time so that the consistency of the batter is not altered. Thank you and keep me posted!
Jenell says
Hi! I’m excited to make this recipe for my daughters birthday, however, I want to make the cream cheese a darker purple. Will food coloring mess up the taste?
sanna says
Hello, Jenell! No, food coloring will not mess up the taste at all. Just be sure to put a few drops of the coloring at a time and not to put too much because the texture of the icing may be affected. But an acceptable few drops is totally fine.
Thank you! You will love this!
Jenell says
Awesome! I don’t have a tube pan, is it possible to use a regular 10 inch cake pan?
sanna says
Hi Jenell! You might have excess batter if you use the tube pan. If you choose to do it, just watch for the baking time as it will vary ( it will be shorter). Thanks and keep me posted!
Jenell says
Hi Sanna,
Lol, forgive me I’m a little confused. Did you mean if I used the 10 inch cake pan and NOT the 10 inch tube pan?
sanna says
Oops sorry! Forgive me for confusing you. If you use the cake pan, you might have some excess batter. Also, the baking time will be less so just watch out for cake doneness at an earlier time than prescribed in the recipe.
Jenell says
Hi Sanna,
One more questions. I’m sorry for the one million questions but can I use ube powder? I know I’m making this sound complicated, but it’s the first time I’m making this and I don’t want to screw it up. Thank you thank you thank you!
sanna says
Hi Jenell! I have not used ube powder before so I can’t tell exactly. If you would like to try it, I’d say begin with a little amount and not so much that it changes the consistency of the batter. Again, I still strongly recommend the tube pan and the ube flavoring for guaranteed results. Good luck and keep me posted!
Liz says
Never heard of ube flavoring can you use real ube instead?
sanna says
Hi Liz! The ube flavoring can be bought in Asian groceries or online. Try McCormick of Ferna. I honestly have not tried using real ube with much success but it is still in my list 🙂 Thank you!
shobee says
Found you through Kawaling Pinoy blog . Nice to meet you. Can’t wait to try some of your creations.
sanna says
Hi Shobee! Nice to meet you too! It is always a pleasure to get to know people who share the same interests as me. See you around and I am looking forward to reading from you more!
Rebecca says
For the egg whites were they supposed to get thick like cream or just fuzzy I’m trying this out for the first time I think I did wrong ha ha
sanna says
Hi Rebecca! The egg whites will thicken up like cream, and will form stiff peaks when you lift the beater 🙂 If it is fuzzy, you need to beat more:)
Jhuls | The Not So Creative Cook says
I understand you about the comparison. Our versions don’t need to be compared at all coz we have different likings and taste buds. I love the frosting – whipped cream + cream cheese sound fantastic to me! I made ube cake before and the source recipe also used whipping cream. I hope I get the time to make this cake before my ube extract go bad. This looks beyond perfect! Thanks for sharing!
sanna says
Thanks a lot Jhuls! Its nice to meet you and I look forward to trying your recipes.