Ube Chiffon Cake with Whipped Cream Icing

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:

• Mocha cake with Swiss Meringue Buttercream
• Mocha Cake Roll
• Mango Cake Roll
• Mamon Recipe

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Ube Chiffon Cake with Whipped Cream Icing

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Ube Chiffon Cake is a soft, moist and fluffy cake that is frosted with whipped cream cheese icing and topped with some shredded coconut.

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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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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

1. 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.
2. 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.

Recommended Products

This post contains affiliate links. I earn a small commission through your purchase at no additional cost to you. The products I recommend are what I use and love.

• 
  Nordic Ware Heavyweight Angel Food Cake Pan, 10 Inch
• 
  Oster FPSTSMPL1 Planetary Stand Mixer, Black, 4.5 qt

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 339Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 135mgSodium: 374mgCarbohydrates: 32gFiber: 1gSugar: 15gProtein: 7g