Coconut and Ube Chiffon Cake

Sunny Blevins
by Sunny Blevins
1 Cake
45 min

I absolutely adore chiffon cakes. I’ve shared before that when I was a kid, i thought they’re boring but as an adult I love its light and fluffy texture and the fact that they are not too sweet.

Chiffon cakes are common in South East Asia where I spent part of my childhood. They are usually simply flavoured. Chocolate, vanilla, strawberry or pandan (a flavour similar to coconut but more fragrant) I have recently discovered ube which is a type of yam originating from the Philippines. Its flavour is reminiscent of sweet potatoes but starchier and sweeter. It goes ever so well with coconut flavour.

Chiffon cakes are often served as afternoon tea when guests come over, they get their airiness from whipped egg whites that are then folded into the rest of the batter. It’s a technique that is a little tricky at first but does not take too long to master and it’s so worth it when you do, you get tender, soft cakes every single time.

After many trial and error, I have developed a go to sponge recipe (check out raspberry shortcake) that I use in multiple recipes in this site. Practically every sponge cake based recipe. I have always wondered if it will work as a chiffon cake. It did! I just had to double the recipe because I have a big tin. Make sure you adjust the quantity based on the size of chiffon tin you have.

I hope you enjoy recipe, if you try it please tag @dessertsforlunch on instagram :)

Coconut and Ube Chiffon Cake
Recipe details
  • 1  Cake
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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Egg yolk mixture
  • 8 large egg yolks at room temp
  • 65 grams caster sugar
  • A pinch of salt
  • 82 grams coconut milk
  • 1 tsp ube extract
  • 80 grams vegetable oil
  • 2 tsp vanilla extract
  • 128g self raising flour + 32 g corn flour sifted twice) or 160 g cake self raising flour
Egg white mixture
  • 8 large egg whites at room temp
  • 65 grams caster sugar
  • 1 tsp lemon juice or white vinegar

Preheat oven to 180C, do not grease the chiffon cake tin.
In a bowl and using a hand whisk, mix egg yolks and sugar until sugar is dissolved.
Mix in salt, coconut milk, oil and vanilla. Sift in flours and whisk until batter is well incorporated and smooth.
Tip half of the mixture into another large bowl. Tip in ube extract in this half and mix well. Now you should have two egg yolk mixtures in 2 colours
( I use a separate stand mixer for this step, if you are using the same mixer, wash thoroughly and dry before use. I also wipe my whisk and bowl with some vinegar to make sure there’s no grease )
In a separate bowl, whisk the egg whites until foamy, add lemon juice or vinegar, add sugar gradually and whip until stiff peaks form
Using a spatula and the scoop and over method, gently fold half of the whipped egg whites into the ube egg yolk mixture and half to the other one. I fold in a little bit of the whites first to lighten the batter then gently fold the rest of the egg white mixture in. Do not over mix.
Alternating between batters, spoon large dollops into chiffon tin until batters are all used up. You should have random splotches of purple and white/light yellow batters in the tin.
Using a skewer, insert all the way to the bottom of the tin, then use strokes to make up 4-5 figure-eight patterns throughout the loaf, just enough to see swirl patterns forming, don’t over do it or you’ll mix the colours.
Tap the tins on the countertop a few times to get rid of air bubbles
Bake at 180C for around 30 mins. Do not open the oven door too early to check. My guide is to wait until you can smell the aroma :) around the 22 minutes mark (every oven is different however). It’s ready when inserted skewer to the middle of the cake comes out clean.
The cake must be cooled upside down. If your tin do not have the triangular feet at the bottom, stick it on a tall heavy bottle, leave until cake is completely cool before removal.
Use a thin sharp knife or thin offset spatula and run it around the cake. Place the serving plate on top and flip over.
  • I strongly recommend measuring the ingredients with a scale as accurately as possible as the right ratio is crucial to achieving the right texture. Make sure eggs are at room temperature Do not grease the chiffon tin and definitely do not buy the non-stick ones, the cake needs that friction to rise up Make sure your bowl and equipment for whipping egg whites are completely free of grease and dirt. I do this by wiping them down with some white vinegar Watch your egg whites like a hawk when whipping and check from time to time. When folding in your egg whites to the rest of the batter, do a little first to lighten the batter, then fold the rest of the egg whites in. Use a scoop and folding method, be careful not to be too vigorous.
Sunny Blevins
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