Ube (Purple Yam) Chiffon Cake
I’ve been wanting to make another chiffon cake, but I didn’t know what flavor I wanted to try. The other day, I suddenly came up with the idea to try ube. When I made the pandan chiffon one, I used a pandan extract. I also have a ube extract, so I thought that I could replace the pandan with the ube one.
I contemplated using real ube, but the I wasn’t sure how it would work with the chiffon and I worried that it would be too heavy.
The ube extract is a deep purple. I was hoping for a vibrant purple chiffon cake, but after I began mixing the batter, the purple became very muted. So the cake ended up being a lot lighter of a purple than I thought it would be.
The other odd thing about the cake was that even though the batter was uniformly purple, after it was baked, the edges turned a bluish color. I’m not sure why this happened.
The cake tasted fine, but it didn’t come out exactly as I envisioned. Next time I’ll try it using real ube rather than the extract.
Ube Chiffon Cake (adapted from Little Corner of Mine)
1 3/4 cup all-purpose flour, sifted
1 Tbp. baking powder
1 tsp. salt
1/2 cup sugar
1/2 cup vegetable or canola oil
6 egg yolks
3/4 cup coconut milk
2 tsp. ube paste
6 egg whites
1/2 tsp. cream of tartar
3/4 cup sugar
1. Preheat oven to 350’F (175’C).
2. Combine (A) in a bowl. Stir well to blend. Add (B). Beat with an electric mixer until smooth.
3. Beat (C) (egg whites and cream of tartar) in a separate bowl until moist peaks
formed. Gradually add 3/4 cup sugar, beating until stiff and shiny
peaks are formed. Fold 1/3 of the egg whites into the egg yolks
mixture, fold to mix and then add the rest of the egg whites. Fold
gently but thoroughly, so no white streaks remain. Turn batter into ungreased 10″ tube pan.
4. Bake for 60 mins or until a
toothpick inserted in the center comes out clean. Invert cake and cool
completely in pan. Make sure oven has reached 350 F before putting cake
in oven. When cool, loosen the edges and shake pan to remove