Ube Chiffon Cake
Ube is a purple yam that is very commonly used in Filipino desserts. It has a vibrant purple color, like purple sweet potato, which gives this chiffon cake its beautiful color.
Ingredients
- 100 g grated purple yam
- 3 tbsp milk
- 15 ml lemon juice
- 3 egg yolks
- 20 g white sugar, this is what I did for this cake, but next time I'll try 50g; the original recipe calls for brown sugar but I didn't want to dilute the purple pink color
- 1/8 tsp salt
- 50 ml canola oil
- 3 tbsp water
- 85 g cake flour
- 4 egg whites
- 50 g white sugar
- 1/2 tsp cream of tartar
Instructions
- Preheat the oven to 350°F (177°C).
- 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.
- In a separate bowl, whisk together the egg yolks, the rest of the white sugar, salt, water and oil until combined.
- In a small bowl, mash the purple yam with the milk and lemon juice. Add the purple yam mixture to the egg yolk mixture and beat until blended and smooth. Sift in the flour and beat until smooth.
- Take about half of the egg white mixture and fold it into the batter. I use a spatula and keep stirring until no egg white streaks remain. Then add in the remaining about of egg whites and fold until no streaks remain.
- Pour the batter into the ungreased pan.
- Move the oven rack to the one row below the middle. Put cake in and bake for 25-30 minutes until the cake’s surface is golden brown. When you touch the cake it should spring back.
- Remove from the oven and revert the cake pan upside down to finish cooling and rising. Put a plate underneath in case it falls out.
- When the cake is completely cooled, gently run a plastic knife around the rim of the cake and then remove cake from pan.
Notes
- I used this Wilton Pan*
- Recipe adapted from Little House
- *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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