Ube Chiffon Cake Recipe — Simple, Soft and Fluffy Purple Yam Cake

About This Ube Chiffon Cake

This recipe makes one 6-inch chiffon cake using ube powder. The colour and flavour can vary by product, so check the powder's current ingredients and follow its label directions.

Ingredients

Egg yolk batter

• Egg yolks: 2
• Milk: 150 ml
• Vegetable oil: 50 g
• Sugar: 30 g
• Ube powder: 25 g
• Cake flour: 80 g

Meringue

• Egg whites: 3
• Sugar: 50 g
• Cream of tartar or lemon juice: 1/4 teaspoon

Method

1. Make the egg yolk batter

Mix the egg yolks, 30 g sugar, milk and vegetable oil until combined. Sift the cake flour and ube powder into the bowl and mix until smooth. Sifting helps reduce lumps in the dry ingredients.

2. Whip the meringue

In a separate clean bowl, beat the egg whites with cream of tartar or lemon juice until foamy. Add the 50 g sugar in two or three additions, beating between each addition, until the meringue is glossy and holds firm peaks.

3. Fold the batter

Fold about one-third of the meringue into the yolk batter to lighten it. Add the loosened batter back into the remaining meringue and fold gently until no large white streaks remain. Avoid beating at this stage so you do not knock out the air.

4. Fill the pan and bake

Pour the batter into an ungreased 6-inch chiffon tube pan. The batter needs to cling to the pan as it rises. Tap the pan gently once or twice to release large air bubbles. Bake in a preheated oven at 160 C for 35-40 minutes. Check with a skewer; oven performance varies.

5. Cool before removing

Immediately invert the pan and allow the cake to cool completely in that position. Once cool, run a thin spatula or knife around the edge and centre tube to release it.

Tips for a Light Chiffon Cake

• Use a clean bowl for the egg whites; even small amounts of fat can affect whipping.
• Add the sugar to the meringue gradually and stop when it holds firm peaks.
• Fold the meringue gently into the batter instead of stirring or beating.
• Do not grease the pan, and do not remove the cake before it has cooled fully upside down.
• Use room-temperature eggs if convenient, and check the cake rather than relying on time alone.

Serving and Storage

Let the cake cool fully before slicing. For cafes, test the slice size and presentation with the plate or dessert format used in service. Store the finished cake according to your local food-safety requirements and venue procedures.

Ube Powder and More Recipes

At 25 g per recipe, a 500 g pack represents 20 nominal batches before handling loss. Check the current ube powder product page for ingredients, pack options and price. For a drink recipe, see the classic ube latte or the strawberry ube latte. The broader Ube and Taro guide compares the ingredients.