Saturday, August 7, 2010

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)

Ingredients
(A)
1 3/4 cup all-purpose flour, sifted
1 Tbp. baking powder
1 tsp. salt
1/2 cup sugar

(B)
1/2 cup vegetable or canola oil
6 egg yolks
3/4 cup coconut milk
2 tsp. ube paste

(C)
6 egg whites
1/2 tsp. cream of tartar

3/4 cup sugar

Directions
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
cake.

 

14 Responses to “Ube (Purple Yam) Chiffon Cake”

  1. 1

    Maria @ Scandifoodie — August 7, 2010 @ 5:09 pm

    I love love love chiffon cake! So light and delicious :-)

  2. 2

    caninecologne — August 7, 2010 @ 8:08 pm

    hi kirbie! ooh, ube!!!! i love it already!

  3. 3

    Gerlinde in Dallas — August 7, 2010 @ 8:18 pm

    What a lovely colour!

  4. 4

    Kirbie — August 9, 2010 @ 3:10 pm

    I love chiffon cakes too! They are always a huge hit in my family.

  5. 5

    Kirbie — August 9, 2010 @ 3:11 pm

    Hi CC! I thought you would! I am going to try using real mashed ube soon. But probably with a different recipe.

  6. 6

    Kirbie — August 9, 2010 @ 3:11 pm

    I like the light purple too!

  7. 7

    Apicio — August 10, 2010 @ 2:30 pm

    When integrating cooked ube paste into a cake recipe, you have to determine how much of the paste is water and how much is solids You find this out by weighing your ube powder before steaming and weighing it again after it has been steamed. You then deduct the amount of water from the liquid required by the recipe and reduce your flour by the amount of solid in the ube.
    This is of course harder to do if you were using frozen ube chunks. Just zero in on it by repeated trials.
    Your oven might not be accurately calibrated because the crust of all the chiffon cakes you baked have crusts that look too thick and too dark.

  8. 8

    Kirbie — August 10, 2010 @ 4:08 pm

    Wow, that sounds really complicated. Thanks for the tips though. As for the crust, i think it just may be the recipe? I’ve tried other recipes which have a lighter, thinner crust. I actually prefer this crust. It’s easier to remove from the pan and it doesn’t stick to my hands when I eat the cake.

  9. 9

    Stephanie V. — August 10, 2010 @ 5:40 pm

    where would you recommend one look for purple yams and paste?

  10. 10

    Kirbie — August 11, 2010 @ 2:28 pm

    I would recommend looking at any chinese or filipino supermarket. I found shredded ube sold frozen at Ranch 99, a chinese supermarket chain. I found the extract at Seafood City, a filipino market chain.

  11. 11

    Ube (Purple Yam) Chiffon Cake | Online REL — November 6, 2010 @ 2:36 am

    [...] ube. When I made the pandan chiffon one, I … Continue reading → Continue reading here: Ube (Purple Yam) Chiffon CakeKirbie’s Cravings » Ube (Purple Yam) Chiffon [...]

  12. 12

    annie — November 17, 2010 @ 8:33 am

    hi thanks for the recipe its really nice i add 1cup of ube grated frozent instead 2tsp ube paste and little doble cream 1tbs…cooks light and delicious kids like it just asking any icing recipe for this cake pls thanks

    • claribelle replied: — November 17th, 2010 @ 9:29 am

      Hi Annie, I usually don’t add icing to my chiffon cakes. But you might want to try a whipped cream frosting which is light. Here is one I’ve made before: Add 2 cups of cold heavy cream and about 1/4 cup sugar to a metal bowl. Whip on high speed until stiff peaks form. Optionally, you can add 1 tsp ube extract and mix on high speed until frosting is thoroughly purple.

  13. 13

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