Are you ready to embark on a culinary adventure that's as visually stunning as it is delicious? Then prepare yourself for the magic of ube chiffon cake! This Filipino-inspired dessert boasts a breathtaking purple hue from the vibrant ube (purple yam), a light-as-air texture, and a subtly sweet flavor that will leave you wanting more. Perfect for birthdays, special occasions, or simply a delightful afternoon treat, this recipe is surprisingly easy to master, making it ideal for both beginner bakers and experienced home cooks seeking a new favorite. Let's get started!
Ingredients:
This recipe makes a 10-inch chiffon cake. Adjust quantities as needed.
For the Cake:
- 8 large egg yolks
- ¾ cup granulated sugar (divided)
- 1 cup cake flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup ube halaya (pureed purple yam; you can find this in Asian grocery stores or make your own by steaming and pureeing ube)
- ½ cup milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
For the Meringue:
- 8 large egg whites
- ½ teaspoon cream of tartar
- ½ cup granulated sugar
Instructions:
Get Started:
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan. Don't forget to dust with flour after greasing – this helps prevent sticking. A chiffon cake pan is ideal, but a Bundt pan will work as well.
Make the Batter:
- In a large bowl, whisk together the egg yolks and ½ cup of the granulated sugar until pale and thick. This is crucial for a light and airy texture.
- In a separate bowl, whisk together the cake flour, baking powder, and salt.
- Gradually add the dry ingredients to the yolk mixture, alternating with the milk, ube halaya, oil, and vanilla extract. Mix until just combined; do not overmix.
Whip the Meringue:
- In a clean, grease-free bowl, beat the egg whites with cream of tartar until soft peaks form.
- Gradually add the remaining ½ cup of sugar, continuing to beat until stiff, glossy peaks form.
Combine and Bake:
- Gently fold one-third of the meringue into the batter to lighten it. Then, fold in the remaining meringue in two additions, being careful not to deflate the egg whites.
- Pour the batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool and Invert:
- Invert the pan immediately onto a wire rack and let the cake cool completely upside down. This prevents the cake from collapsing. This cooling process can take several hours.
Serve and Enjoy:
- Once completely cooled, run a thin knife or spatula around the edges of the pan to release the cake. Gently lift the cake from the pan. Dust with powdered sugar, or serve with a dollop of whipped cream and fresh fruit for an extra special touch.
Tips for Success:
- Room temperature eggs: Using room temperature eggs helps achieve a better volume in both the yolk and meringue stages.
- Don't overmix: Overmixing the batter will develop the gluten in the flour, resulting in a tough cake. Mix only until the ingredients are just combined.
- Gentle folding: Fold the meringue into the batter gently to maintain its airiness.
- Cooling is key: Allowing the cake to cool completely upside down prevents it from collapsing.
Variations:
- Add flavor: Enhance the ube flavor by adding a pinch of ube extract or a teaspoon of ube ice cream flavoring.
- Coconut twist: Include ½ cup of shredded coconut to the batter for added texture and flavor.
- Citrus zest: A little lemon or orange zest adds a delightful brightness to the cake.
Nutritional Information (per serving, approximate):
- Calories: Around 300-350
- Fat: Around 15-20g
- Protein: Around 5-7g
- Carbohydrates: Around 40-50g
This ube chiffon cake recipe is a delightful way to showcase the unique flavor and vibrant color of ube. With its fluffy texture and subtle sweetness, it's sure to become a family favorite. Enjoy baking and sharing this beautiful and delicious cake!