Ube Vanilla chiffon cake is made of of ube and vanilla chiffon slices, held together by a thin layer of ube buttercream. Since they are sliced to serving pieces, they are very handy to eat which makes them great for bringing along to get-togethers and gatherings.
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 people people (aka my husband).
The chiffon slices are tender, and the ube buttercream complements the light taste of the cake perfectly.
This cake tastes even better a day or two after baking. The flavors of ube and vanilla is such a happy combination in your mouth. And those pretty colors too! I always love how beautifully those glued slices turn out!
So if you want something simple yet different, try this ube vanilla chiffon cake and you will get hooked too!
Ube Vanilla Chiffon Cake, the works:
Grease a 9 x 13 baking dish and line with pre-cut parchment paper.
Whisk together egg yolks, water, oil and vanilla in a bowl.
Add the liquid ingredients to the dry ingredients, which are combined together in another bowl.
Beat the mixture for about three minutes, until smooth. Set aside.
Beat egg whites and cream of tartar until firm peaks form.
Using a rubber spatula, gently fold a little portion of egg whites to the yolks to slightly thin the yolk mixture down and make the consistency similar to the whites. Fold the remaining egg whites.
Divide the batter in half and gently fold the ube flavoring to one of the portions. You now have two batters :
- the ube batter and
- the vanilla batter.
Pour the ube batter to one side of the baking dish.
Try to keep it to that side by tilting the dish slightly.
After pouring all the ube batter, use a rubber spatula to quickly and gently push most of the batter to the side while still tilting the pan,
and quickly pour the vanilla batter to the other side. Remember that this will not be a perfect half – half division. The cake batters will somehow seep and mix with each other. That is okay. It is unavoidable. You will still end up with two clear divisions of the two flavors in the end.
Bake the cake at 325 F for 36-40 minutes. A toothpick inserted at the center of cake should come out clean. Let stand in the baking dish for about ten minutes. Turn over on a wire rack and remove parchment paper. Allow to cool completely.
Cut cake in half.
Spread buttercream on one of the halves,
and lay the second half on top of the buttercream. Slice cake into serving sizes. Wrap individually to store. Now for photography purpose, I cut the cakes to bigger slices as you can see in the images here. But for real life consumption, you might want to cut these ube vanilla chiffon cake slices even smaller to make them slightly bigger than bite size pieces.
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!
Ube-Vanilla Chiffon Cake
Ube Vanilla chiffon cake is made of of ube and vanilla chiffon slices, held together by a thin layer of ube buttercream.
- 1 and ½ cups sugar
- 2 cups all purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- 1 tsp salt
- 7 egg yolks
- ¾ cup water
- 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
- 1/2 stick softened butter
- 3 tbsp icing sugar
- 1 tbsp milk
- ¼ tsp ube flavoring liquid/paste
(Eggs should be in room temperature) Preheat oven to 325 F. Grease a 9 x 13 inch rectangular pan with butter or shortening and line with pre-measured parchment paper. In a large bowl, combine the flour, baking powder, salt, baking soda 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 ube batter into the baking dish, trying to let most of the batter to be in one side by tilting the pan carefully. Push the batter using the spatula to keep it on that one side. Quickly pour the plain batter into the other side of the dish.The vanilla batter should be mostly on one side and the ube batter on the other side. Remember: This will not be perfect. The batters will somehow seep into the other half and mix with each other and that is okay. The main goal here is to have a clear division of the two batters somewhere along the center of the cake. Smooth the top using an offset spatula. Bake at 325 F for 36-40 minutes or until a toothpick inserted at the middle of the cake comes out clean. Cool cake in the pan for about ten minutes. Let cool completely in a wire rack.
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.
To assemble cake
Cut the cake vertically in half using a serrated knife. Spread the ube buttercream on top of one of the cake and lay the other half of the cake over the icing. Cut cakes into serving slices, trimming the ends of the cake for a neater look, if desired.
Cake slices are best stored individually wrapped in plastic wrapper or wax paper and kept at room temperature. The ube flavoring used is liquid/paste type.
Thank you for being here! Do you like to receive recipes like this via email? Please sign up here and receive my free recipe ebook called, 5 Simple Cakes from Woman Scribbles.