Ube Chiffon Cake

Ingredients

• 5 Eggs (Separated into whites and yolks)
• 1.5 tsp Cream of tartar (Added to egg whites)
• 0.25 cup White sugar (For the meringue)
• 0.25 cup White sugar (For the egg yolk mixture)
• 0.75 cup Full cream milk
• 0.25 cup Vegetable oil
• 0.5 tsp Ube powder
• 1 tsp Ube flavor (Ube extract)
• 0.25 tsp Salt
• 1 tsp Baking powder
• 1 cup Cake flour (Strained/Sifted)
• Hot water (For the water bath)

Steps

1. 1

   Separate the 5 egg whites from the egg yolks into two separate bowls.

2. 2

   To the egg whites, add 1 1/2 teaspoons of cream of tartar. Beat the mixture until it becomes foamy.

3. 3

   Gradually add 1/4 cup of white sugar to the egg whites while continuing to beat until stiff peaks form.

4. 4

   In the bowl with the 5 egg yolks, add 1/4 cup of white sugar, 3/4 cup full cream milk, 1/4 cup vegetable oil, 1/2 teaspoon ube powder, and 1 teaspoon ube flavor. Mix well.

5. 5

   Add 1/4 teaspoon salt and 1 teaspoon baking powder to the yolk mixture.

6. 6

   Strain or sift 1 cup of cake flour into the yolk mixture. Mix until the batter is smooth and no lumps remain, then stop mixing immediately.

7. 7

   Add half of the meringue (egg white mixture) to the ube batter. Gently combine using the folding method.

8. 8

   Add the remaining half of the meringue. Continue folding, ensuring you scrape the sides and the bottom of the bowl, until the color and texture are perfectly even.

9. 9

   Pour the mixture into a 6-inch baking pan (fill it about halfway). Tap the pan on the counter to release any large air bubbles.

10. 10

    Place the baking pan inside a larger pan. Pour a small amount of hot water into the larger pan to create a water bath (bain-marie).

11. 11

    Bake in a preheated oven at 150°C (300°F) for 30 minutes, or until a toothpick inserted into the center comes out clean.

12. 12

    Once baked, tap the pan a few times to help prevent significant deflation. Run a knife around the edges to loosen the cake.

13. 13

    Flip the cake out of the pan immediately while still hot. Remove the baking paper to allow the steam and heat to escape.

14. 14

    Turn the cake upright and place it on a cooling rack to cool completely.

Notes

Tapping the pan after baking helps compress the structure slightly to prevent the cake from deflating too much as it cools. Always use the folding method when combining the meringue to maintain the airiness of the chiffon.

Nutrition per serving

• dessert
• cake
• ube
• chiffon cake
• baking
• filipino
• vegetarian