Ube Vanilla chiffon cake is made of ube and vanilla cake slices, held together by a thin layer of ube buttercream. These mini cakes are perfect for bringing along to get-togethers and for gifting.
When I made the choco-vanilla chiffon cake slices last time, I got hooked to the taste and cuteness of the two flavored chiffon combo so here we are again, this time replacing the chocolate with another favorite, the ube.
Call this ube vanilla chiffon cake a naked cake, if you will. Because the only frosting it has got is the thin layer that glues the slices together.
It is basically without the icing and fancy decorations which is a plus if you plan on winning the hearts of the non-cake loving people (my husband).
How to Make Ube Vanilla Chiffon Cake?
- Preheat oven to 350 F. Grease two 9×13 inch pans and line them with parchment paper. Grease the parchment paper. In a bowl, whisk together flour, salt, baking powder and sugar.
- In another bowl, whisk together yolks, oil and vanilla.
- Add the flour mixture to the yolk mixture and beat well until smooth. You can use a hand whisk to do this.
- In another bowl, or in the bowl of a stand mixer, beat the egg whites and cream of tartar. Continue beating until the whites form stiff peaks.
- Gradually fold the beaten egg whites to the yolk batter until the mixture is uniform.
- Divide the batter into two portions in separate bowls. To one bowl, fold the ube flavoring.
- Pour each batter into the prepared pans. Bake them at 350 F for 12-15 minutes, or until a toothpick inserted at the center of the cake comes out clean. Note that one cake may bake faster than the other so you may need to take it out soon. Slide the cakes on wire racks, including the parchment paper, and allow to cool completely.
- To assemble the cakes, first, remove the parchment paper backing. To do this, sprinkle powdered sugar on top, and put a piece of parchment paper over it. Top the parchment with a baking pan of the same size. Invert everything over and carefully peel off the parchment paper. Then, reposition the paper and top it with another baking pan. Invert everything over so that the cake is facing up again. Repeat with the other cake. The cakes should now be resting on inverted baking pans, or you can transfer them on any flat surface.
- Spread ube buttercream on the denser/heavier cake, then carefully lift the other cake and position it on top of the frosted cake. You can trim the edges of the cake at this point if you like.
- To slice the cake, first cut the cake vertically in half, then cut it into seven portions horizontally.
Now arrange them in a platter, stand back and be awed by your own work of art! I did! Because they are so pretty and yummy! Enjoy!
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Ube-Vanilla Chiffon Cake
- 1 and ½ cups sugar
- 2 cups all purpose flour
- 2 and 1/4 tsp baking powder
- 1 tsp salt
- 7 large egg yolks at room temperature
- ¾ cup water at room temperature
- ½ cup oil
- 2 tsp vanilla extract
- 7 egg whites
- ½ tsp cream of tartar
- 3 tsp ube flavoring liquid/paste
For the ube buttercream
- 1 stick softened butter
- 2 tbsp icing sugar
- 1 tbsp milk
- ¼ tsp ube flavoring liquid/paste
- Preheat oven to 350 F. Grease two 9x13 inch rectangular pan and line them with pre-measured parchment paper. Grease the parchment paper. In a large bowl, combine the flour, baking powder, salt, and sugar.
- In another bowl, whisk together the egg yolks, water, oil and vanilla; Add to the flour mixture and beat for about three minutes until smooth. Set aside.
- In another large bowl or on a bowl of stand mixer with clean beaters, beat egg whites and cream of tartar on high speed until firm peaks form. Using a rubber spatula, gently fold a fourth of egg whites into the yolk batter, then fold in remaining whites. Divide batter in half; Gradually fold the ube flavoring into one half of the batter. We now have two batters: ube and vanilla.
- Pour the batters into the two prepared pans. Bake at 350 F for 12-15 minutes or until a toothpick inserted in the middle of the cake comes out clean. Please note that one cake may bake faster than the other so you need to watch closely. Transfer the cakes onto wire racks, including the parchment paper backing. Let cool completely.
To Assemble the Cake
- After the cakes have cooled, we need to remove the parchment paper backing on them. To do this, sprinkle some powdered sugar on top of a cake. Top the cake with a piece of parchment paper that is about the same as its size. Top it with a baking pan that has the same size as well. Invert everything over, and carefully peel off the parchment paper on the cake. Reposition the parchment paper, top the cake with another baking pan, and invert again so that the cake is facing up as before. Repeat with the other cake. The cakes should be resting on inverted baking pans.
- Spread the buttercream on top of the heavier cake. Carefully lift the other cake and place it on top of the buttercream. If desired, trim the edges of the cake. Cut the cake vertically in half, then cut into seven portions horizontally. You can either serve them on a platter if serving immediately, but I like to wrap them individually in plastic wrap for gifting or storing. Enjoy! These can be stored at room temperature, covered or wrapped for up to 2 days. For longer storage, keep them in the fridge for up to a week.
For the ube buttercream
- In a small bowl, whisk the softened butter until fluffy. Add in the sugar and whisk until incorporated. Add the milk and ube flavoring and whisk mixture together until smooth and spreadable. You can adjust the amount of milk to achieve desired consistency. You may add more sugar if mixture is too thin.
- Cake slices are best stored individually wrapped in plastic wrapper or wax paper and kept at room temperature for up to two days.
- The ube flavoring used is liquid/paste type.
- Store wrapped cakes in the fridge for up to a week.