If you’re a lover of Asian-style sponge cakes, then chiffon cake is likely already on your radar. This ube chiffon cake is a dream come true for anyone who craves a soft, fluffy texture paired with the rich, nutty flavor of ube.
What is Ube?
Ube, or purple yam, is a total darling of Southeast Asian kitchens—especially in Filipino desserts. It’s naturally sweet, nutty, and wonderfully fragrant, making it a perfect fit for both sweet and savory creations.
And nope—it’s not the same as purple sweet potato or taro! I get why people mix them up, which is exactly why I put together a post on ube vs. taro.
I’m a total ube fangirl. I’ve played around with it in my kitchen—ube honeycomb cake, ube leche flan, ube halaya (that dreamy ube jam)… you name it, I’ve probably tried it.
In Vietnam, we adore this purple gem too. We call it khoai mỡ (or khoai tím), and locals turn it into comfort dishes like canh khoai mỡ—a hearty purple yam soup—or chè khoai mỡ, a sweet, cozy dessert soup that’s as vibrant as it is delicious.
What is chiffon cake?
Chiffon cake is that dreamy, cloud-like creation we all secretly wish every cake could be—soft, airy, and oh-so-fluffy with a perfectly tender crumb. The magic lies in whipped egg whites gently folded into the batter, giving it that signature bounce.
If Americans are all about buttery cakes and Europeans swoon over genoise (soaked in all kinds of delicious syrups), chiffon cake feels like it was made for Asia—light, not too oily, and just the right amount of sweet. You’ll spot this texture everywhere, from Chinese fruit sponge cakes to Taiwanese castella and those delicate Chinese Swiss rolls.
As a chiffon cake addict, I love them all—whether it’s the floral hint of pandan, the bright zing of orange, the cozy sweetness of banana, or this nutty, purple-dream ube version.
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Ingredients
- Cake Flour (Low-Gluten Wheat Flour): The gold standard for chiffon’s soft, tender crumb. No cake flour? Use all-purpose or self-raising flour—just remember to skip the baking powder if it’s self-raising.
- Cornstarch: Makes the flour mix lighter and the cake fluffier. A lifesaver if you’re stuck with all-purpose flour.
- Sugar (Granulated or Caster): Sweetens the batter and keeps your meringue strong and glossy.
- Cream of Tartar: Keeps those whipped egg whites standing tall. No cream of tartar? A splash of lemon, lime, or vinegar will do the trick.
- Eggs: Fresh, large, and carefully separated—no yolks sneaking into the whites!
- Salt: Just enough to bring all the flavors together.
- Baking Powder: A little extra oomph for the rise—skip it if you’re using self-raising flour.
- Coconut Milk: Full-fat, creamy, and perfect for the tropical notes in an ube chiffon.
- Vegetable Oil: Coconut oil is amazing here, but any neutral oil will work.
- Ube Extract: The star of the show, giving that nutty, earthy, purple magic.
- Chiffon Tube Pan: Chiffon cakes are picky. Use a non-nonstick tube pan so it can climb and rise beautifully.
Instructions
Step 1: Preheat
Preheat the oven to 320°F (160°C) at least 20 minutes before baking.
Step 2: Make the Batter
Mix coconut milk and coconut oil in a bowl.
Sift in flour, cornstarch, and baking powder (skip if using self-raising flour).
Add egg yolks and ube extract, then mix until smooth.
Step 3: Whip Egg Whites
In a clean, dry bowl, beat egg whites with 1/3 of the sugar, salt, and cream of tartar.
Add the rest of the sugar in 2 parts, then beat until stiff peaks form.
Step 4: Fold Together
Fold 1/3 of the meringue into the yolk batter.
Gently fold in the rest in two additions, keeping the batter airy.
Step 5: Fill the Pan
Pour batter into a chiffon tube pan from about 4 inches (10 cm) high.
Tap the pan 2–3 times to remove bubbles.
Step 6: Bake
Bake on the second-lowest rack at 320°F (160°C) for 40 minutes.
Cover with foil if the top browns too quickly.
Step 7: Cool, Unmold & Serve
Flip the pan upside down and let the cake cool completely (no shortcuts here, or it’ll collapse!). Once cooled, run a thin knife around the edges, pop it out of the pan, and serve as is—or spoil yourself with whipped cream and fresh fruit.Invert the pan and cool the cake completely upside down.
Helpful Tips
- Measure like a pro: Use a kitchen scale—chiffon cake is fussy about precision.
- Swap the whisk for a spatula: It’s gentler when mixing the egg yolk batter.
- Perfect meringue is key: Whip egg whites to stiff peaks, but don’t overdo it.
- No grease allowed: Make sure your bowl and whisk are bone-dry and squeaky clean.
- Slow start, fast finish: Begin whipping egg whites on low speed to build stable bubbles, then gradually turn up the speed.
- Fold with care: Gently fold the meringue into the yolk mixture to keep the batter airy and fluffy.
Soft & Fluffy Ube Chiffon Cake
Equipment
- 1 chiffon cake pan (7-8 inches / 18-20 cm in diameter)
- 1 kitchen scale
Ingredients
Egg Yolk Mixture
- 4 egg yolks (room temperature)
- 35 g caster sugar
- 40 g coconut oil (or corn oil/cooking oil)
- 110 g coconut milk (full-fat)
- 80 g low-gluten flour (or all-purpose flour/self-raising flour)
- 30 g cornstarch
- ½ tsp baking powder (skip it if using self-raising flour)
- ¼ tsp ube extract
- ¼ tsp salt
Egg White mixture
- 4 egg whites (room temperature)
- 55 g caster sugar
- ¼ tsp cream of tartar (or ½ tsp lime/lemon juice or white vinegar)
Instructions
- Preheat the oven to 320°F (160°C) at least 20 minutes before baking.
- In a bowl, mix the coconut milk with coconut oil. Sift in the flour, cornstarch, and baking powder (if using), then stir until everything is well combined. Add the egg yolks and ube extract, and mix until the batter is smooth.
- Whisk the Egg Whites:– In a clean, dry bowl free of grease, add the egg whites, 1/3 of the sugar, salt, and cream of tartar (or vinegar/lemon juice).– Start beating the egg whites on low speed, gradually adding the remaining sugar in two other parts.– Increase the mixer speed as the egg whites stabilize and continue beating until stiff peaks form. The meringue should hold its shape and stand upright, even if you invert the bowl. Be careful not to overbeat.
- Fold the Whipped Egg White into the Yolk Mixture:– Begin by folding 1/3 of the meringue into the egg yolk mixture using a whisk until just combined.– Gently fold in half of the remaining meringue, being careful not to deflate the mixture.– Finally, fold in the rest of the meringue, ensuring the batter remains light and airy.
- Pour the batter into a chiffon cake pan from about 4 inches (10 cm) above to help release any large air bubbles. Gently tap the pan 2–3 times to remove any remaining air pockets.
- Bake:– Place the cake pan on the second-lowest rack of the oven and bake at 320°F (160°C) for 40 minutes.– If the top starts to brown too quickly, cover it with aluminum foil and continue baking until done.
- After baking, invert the pan and allow the cake to cool completely upside down to maintain its airy texture.
- Once cooled, gently remove the cake from the pan.
- Savor your chiffon cake as is, or pair it with a dollop of whipped cream and a medley of fresh fruit for an extra treat!
