Ube Chiffon Cake Recipes

UBE CHIFFON CAKE

Steps:

• Preheat oven to 325°F.
• In a large bowl, whisk together cake flour, ube powder, baking powder and salt. Set aside.
• In another bowl, whisk together egg yolks, half of the sugar, ube halaya, coconut milk, and oil. Mix until smooth.
• Add wet mixture to dry flour mixture. Mix until thick and smooth. Set aside.
• In a clean bowl, whip egg whites on low speed until foamy. Add cream of tartar and continue to whip on low speed. Add remaining sugar one tablespoon at a time while mixing. Once all the sugar has been adding, increase to medium-high speed and whip to almost stiff peaks.
• Add ube extract and whip to stiff peaks.
• Add whipped egg whites to cake batter in three additions. Using a sturdy spatula, gently fold in 1/3 of egg whites into cake batter. Mix until just combined. *DO NOT OVERMIX, otherwise the egg whites will deflate.
• Pour batter into an ungreased angel food cake pan. Bake for 45-50 minutes until toothpick inserted near center of cake comes out clean and top of cake springs back when touched.
• Immediately invert cake pan. Allow chiffon cake to cool in pan for about 90 minutes, or until cake is room temperature.
• Run a knife or a mini offset spatula around the perimeter of cake to dislodge and unmold. Remove cake from pan. Transfer to serving plate. If desired, dust with sifted powdered sugar.

UBE-MACAPUNO CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line bottoms of 3 - 9 inch pans with parchment paper, but do not grease. Mix together the flour, baking powder, and salt; set aside.
• Place grated ube in a large bowl. Mix together 3/4 cup milk and 1 teaspoon vanilla; gradually blend into ube until smooth. Blend in corn syrup, egg yolks, and oil. Beat in flour mixture until smooth; set aside.
• In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
• Bake in the preheated oven for 30 to 35 minutes, or until the center of cake bounces back when lightly tapped. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from pans. Fill between layers with coconut preserves, then frost top and sides with butter icing.
• To make Butter Icing: Combine evaporated milk and 3/4 cup sugar. set aside. Cream butter until light and fluffy; gradually add sugar mixture, and continue beating to desired spreading consistency. Add food color, one drop at a time until desired tint is achieved.