Ube Chiffon Cake Recipe — Simple, Soft and Fluffy Purple Yam Cake
What Is Ube Chiffon Cake?
Ube chiffon cake is a light, airy sponge cake made with purple yam powder, known for its naturally vibrant purple colour and delicately sweet, nutty flavour. Unlike dense ube desserts, chiffon cake has an exceptionally soft, pillowy texture — achieved by folding whipped meringue through the batter rather than using butter.
It's become one of the most popular ube baking applications in Australia in 2026, thanks to its striking colour, relatively simple method, and universal appeal across Filipino-inspired and mainstream café menus.
Ingredients (6-inch cake)
A. Egg Yolk Batter
Egg Yolk — 2 pcs
Milk — 150ml
Vegetable Oil — 50g
Sugar — 30g
Ube Powder — 25g
Cake Flour — 80g
B. Meringue
Egg White — 3 pcs
Sugar — 50g
Cream of Tartar (or Lemon Juice) — 1/4 tsp
Recipe Summary at a Glance
Ube Powder: 25g
Milk: 150ml
Vegetable Oil: 50g
Cake Flour: 80g
Egg Yolk: 2 pcs
Egg White: 3 pcs
Sugar: 80g total (30g in batter + 50g in meringue)
Cream of Tartar: 1/4 tsp
Step-by-Step Method
Step 1 — Make the egg yolk batter
In a bowl, mix together egg yolks, sugar (30g), milk, and vegetable oil until well combined.
Sift in the cake flour and ube powder. Mix until smooth with no lumps. The batter should be a deep purple colour at this stage.
Step 2 — Make the meringue
In a separate clean bowl, beat the egg whites with cream of tartar (or lemon juice) until foamy.
Add the sugar (50g) in 2–3 small additions, continuing to beat between each addition, until stiff peaks form. The meringue should be glossy and hold its shape when the whisk is lifted.
This step is critical — under-whipped meringue will produce a dense, sunken cake. Beat until the peaks are firm and do not droop.
Step 3 — Fold the meringue into the batter
Take 1/3 of the meringue and fold it into the egg yolk batter. This lightens the batter and makes it easier to incorporate the remaining meringue without deflating it.
Pour the loosened batter back into the remaining meringue. Fold gently with a spatula, using slow circular motions, until no white streaks remain. Do not stir or beat — fold only, to preserve the air in the meringue.
Step 4 — Pour into the tin
Pour the batter into an ungreased 6-inch chiffon tube pan.
Do not grease the pan. The batter needs to grip the sides of the pan to rise properly. A greased pan will cause the cake to slip and collapse.
Gently tap the pan on the bench once or twice to release any large air bubbles.
Step 5 — Bake
Bake in a preheated oven at 160°C for 35–40 minutes.
The cake is ready when a skewer inserted into the centre comes out clean and the top springs back when gently pressed.
Step 6 — Cool upside down
Immediately after removing from the oven, invert the pan upside down and let the cake cool completely in this position before removing from the pan.
This is essential. Cooling upside down prevents the cake from collapsing under its own weight while the structure is still setting. If you cool it right-side up, the cake will shrink and lose its airy texture.
Once completely cool (at least 1 hour), run a thin spatula or knife around the edges and centre tube to release the cake.
Tips for Success
Do not grease the pan. This is the most common mistake. The batter must cling to the ungreased surface to achieve its signature height and texture.
Cool completely upside down. Do not rush this step. The cake needs to be fully set before it can support its own weight.
Add ube extract for a stronger purple. For a more intense ube flavour and deeper colour, add 2–3ml of ube extract to the egg yolk batter (optional). This does not affect the texture.
Sift the ube powder and flour together. Sifting prevents lumps and ensures even distribution of colour throughout the batter.
Use room temperature eggs. Cold eggs are harder to whip to stiff peaks and can affect the meringue structure.
Fold, never stir. Once the meringue is added, all mixing must be done by folding. Stirring will knock the air out and produce a flat, dense result.
Serving and Storage
Ube chiffon cake is best served at room temperature on the day it is made. The texture is at its most pillowy and light within the first few hours of cooling.
Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Bring to room temperature before serving for the best texture.
For cafés: Ube chiffon cake slices photograph exceptionally well — the cross-section reveals the deep purple crumb and airy structure. Serve plated with a light dusting of icing sugar or a small scoop of cream for a premium presentation.
Where to Buy Ube Powder in Australia
UTea Australia stocks 100% Pure Ube Powder (Purple Yam) in 500g bags — 100% natural, no fillers, no artificial colours, no preservatives, no added sugar. One bag (500g) provides enough ube powder for 20 cakes at this recipe size.
Shop now: utea.com.au/products/pure-ube-powder-purple-yam-500g-100-natural-made-for-lattes-bubble-tea
Available retail and wholesale (20-bag carton), with free metro shipping on orders over $200 across Melbourne, Sydney, Adelaide, and Canberra
