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 beloved ingredient in Southeast Asian cuisine, especially in Filipino dishes. It has a naturally sweet, nutty flavor and a fragrant aroma that pairs beautifully with both sweet and savory recipes.
I’m a big fan of ube desserts and have made several recipes like ube honeycomb cake and ube halaya (ube jam).
In Vietnam, ube is called Khoai Mỡ (or Khoai Tím). Locals often turn it into Canh Khoai Mỡ—a hearty and delicious purple yam soup.
What is chiffon cake?
Chiffon cake is a wonderfully light and fluffy dessert, famous for its delicate texture and moist, tender crumb. Its secret? Whipped egg whites folded into the batter, creating that irresistible airy structure.
It’s no wonder chiffon cake is a favorite in Asian kitchens, where light, less oily, and just-sweet-enough treats are always in demand.
As a chiffon cake lover, I adore them all—whether it’s the fragrant pandan, zesty orange, sweet banana, or this nutty and dreamy ube version.
Related Recipes | More Delicious Chiffon Cake Recipes:
Ingredients
Low-Gluten Wheat Flour: Cake flour or bao flour is perfect for chiffon cake. If unavailable, you can use all-purpose or self-raising flour (but skip the baking powder if using self-raising flour).
Cornstarch: Lowers the gluten content further, adding extra fluffiness to your chiffon cake. It’s essential if you’re using all-purpose or self-raising flour.
Granulated Sugar or Caster Sugar: Helps create a stable meringue.
Cream of Tartar: Stabilizes the egg whites for a strong, stable meringue. You can substitute it with lemon juice, lime juice, or white vinegar.
Eggs: Use fresh, large eggs. Separate the yolks and whites carefully.
Salt: Just a pinch to balance and enhance the overall flavor.
Baking Powder: A small amount is added for extra lift. Omit if using self-raising flour.
Coconut Milk: Use full-fat coconut milk for a rich and creamy flavor, perfect for ube chiffon cake.
Vegetable Oil: For ube chiffon cake, coconut oil works wonderfully.
Ube Extract: The key to the signature nutty and earthy flavor of ube chiffon cake.
Helpful Tips
- Chiffon cake is a delicate dessert, so it’s important to use a kitchen scale to measure the ingredients precisely.
- A spatula works better than a whisk when combining the egg yolk mixture.
- Whisking the egg whites to stiff peaks and using the right folding technique are essential for a successful chiffon cake.
- Make sure your bowl and whisk are completely dry, with no traces of water or grease.
- Start beating the egg whites on low speed to stabilize the bubbles, then gradually increase the speed.
- Beat the egg whites to stiff peaks, ensuring they are firm enough to hold their shape without being overbeaten.
- Carefully fold the meringue into the egg yolk mixture to maintain its airy texture and prevent deflating the batter.
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!
