Ube Chiffon Cake
Ube chiffon cake is one of the most iconic desserts in Filipino baking: an incredibly soft, airy crumb, a stunning natural purple hue and a creamy frosting that makes the ube flavor shine even more. It never fails to impress at a birthday or any special occasion.
| Prep time | 30 minutes |
| Bake time | 35 minutes |
| Serves | 8 to 10 slices |
| Difficulty | Intermediate |
Ingredients
| For the cake | Amount |
|---|---|
| Cake flour (or all-purpose flour + 1 tbsp cornstarch) | 250 g |
| Baking powder | 2 teaspoons |
| Salt | 1/2 teaspoon |
| Eggs, yolks and whites separated | 5 |
| Sugar (divided) | 150 g |
| Neutral oil | 90 ml |
| Milk | 120 ml |
| Ube Latte powder mixed with 2 tbsp warm water | 4 teaspoons |
| Vanilla extract | 1 teaspoon |
| For the frosting | Amount |
|---|---|
| Softened butter | 200 g |
| Powdered sugar | 250 g |
| Ube Latte powder, mixed with water | 2 teaspoons |
| Sweetened condensed milk (optional, for extra indulgence) | 2 tablespoons |
Method
- Preheat the oven to 165°C. Line the bottom of two 20 cm round cake pans with parchment paper, without greasing the sides.
- In a bowl, sift together the flour, baking powder and salt.
- In another bowl, mix the egg yolks with half the sugar, the oil, milk, ube paste and vanilla until smooth and a rich purple.
- Fold the dry ingredients into the wet mixture without overbeating.
- Whip the egg whites with the remaining sugar until stiff, glossy peaks form.
- Gently fold the whipped whites into the batter in three additions with a spatula, lifting the mixture so you don't knock out the air bubbles.
- Divide the batter between the two pans and bake for 30 to 35 minutes, until a toothpick comes out clean.
- Let cool completely before unmolding (turning the pan upside down onto a wire rack helps the cake keep its height).
- For the frosting, beat the butter until creamy, add the powdered sugar a little at a time, then the ube paste and condensed milk. Whip for 5 minutes until light and fluffy.
- Spread frosting between the two layers, then cover the outside of the cake.
Tips
For a classic chiffon cake, never grease the sides of the pan (only the bottom): the batter needs to cling to the sides to rise properly. The cake keeps for 3 days in the fridge in an airtight container; take it out 30 minutes before serving so it's soft and tender again.
Variations
- Light frosting: swap the buttercream for a mascarpone whipped cream tinted with a teaspoon of ube powder.
- Coconut version: use coconut milk instead of milk and sprinkle the cake with shredded coconut.
- As cupcakes: divide the batter between cupcake liners and bake for 18 to 20 minutes.
Frequently asked questions
Why does my chiffon cake collapse?
The egg whites were not whipped stiff enough, or they were folded in too vigorously. Fold them in three additions with a spatula, lifting the batter as you go.
Can I make it the day before?
Yes. Bake the layers the day before, let them cool, then wrap them in plastic wrap. Fill and frost on the day for a flawless finish.
Can I reduce the sugar?
Yes, by about 20% in the batter without changing the texture. The natural sweetness of ube makes up for it nicely.
For a no-bake dessert, also try our ube cheesecake.
Ube Latte
