My mother requested I make a chiffon cake for her a few weeks ago. Since my brother had driven down for the weekend, I was able to make and it and have him bring it back to her.
I decided to play around with a new one and work with ube again, which I haven’t done in a while. Ube is a purple yam used a lot in Filipino desserts. I love the light pinkish purple color of the cake from the ube.
Appearance-wise, this cake was the best chiffon I’ve made to date. It came out in one piece from the pan without any parts getting stuck. It rose evenly all around.
Taste-wise, it was slightly dry. I think it was a combination of too much ube paste and not enough liquid in the batter, and also I think I overbaked it by a few minutes. My previous avocado chiffon cake, I had underbaked it slightly, so this time I tried to overcompensate.
Next time I’ll add a little less ube, or add a few tablespoons of milk. I’ll also take it out of the oven a little sooner.
I still love how it looks though and I like that this recipe has a thinner chiffon cake skin. The older recipes I used developed a thicker brown layer which I didn’t like as much since it isn’t as light and airy as the rest of the cake.
70g mashed ube (you can use frozen grated ube and turn it into paste in food processor or use powdered ube and mix it with water to become an ube paste)
3 egg yolks
50g white sugar
1/8 tsp salt
45ml canola oil
4 tbs water
85g cake flour
4 egg whites
50g white sugar
1/2 tsp cream of tartar
1. Preheat the oven to 350F.
2. In a medium bowl, beat the egg whites, 50 g white sugar and cream of tartar until stiff and glossy peaks formed. You should be able to hold your bowl upside down without the egg whites falling out.
3. In a separate bowl, whisk together the egg yolks, the rest of the white sugar, salt, water and oil until combined.
4. Add the ube mash and beat until blended and smooth. Gradually sift in the flour and beat in mixer until smooth.
5. Take about half of the egg white mixture and fold it into the batter (stir in the same clockwise motion with a spatula) until no egg white streaks remain. Then add in the remaining egg whites and fold until no streaks remain.
6. Pour the batter into the ungreased 7 inch angel cakepan.
7. Put cake in oven and bake for about 25-30 minutes until the cake’s surface is golden brown. When you touch the cake it should spring back.
8. Remove cake from the oven and revert the cake pan upside down on top of a plate to finish cooling and rising. Cake should still remain in the pan.
9. When the cake is completely cooled, gently run a plastic knife around the rim of the cake and then remove cake from pan.