Ube Chiffon Cake

by Vivbakez
1 cake
1 hr 20 min

Chiffon cakes are wonderfully light and fluffy, yet still rich in flavour thanks to the high proportion of eggs and milk. Chiffon cakes rise and become fluffy from the egg whites being whipped to stiff peaks. You also want to use a NON non-stick cake pan, so that the cake can cling to the sides of the cake pan and not collapse.

I used an 8 inch tube pan to make this cake, as this allows the cake to cook evenly. However, you can also make it using a regular round cake tin but it is preferable to have a removable base.

I like serve this cake with ube whipped cream (whip the cream with ube extract), and you could add some fresh fruits as well or just dust with icing sugar. It’s also great on it’s own. Chiffon cakes can be kept at room temperature (if unfrosted) for about two days, or in the fridge for up to a week.

Recipe details
  • 1  cake
  • Prep time: 30 Minutes Cook time: 50 Minutes Total time: 1 hr 20 min
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  • 5 egg yolks
  • 90g caster sugar (divided in half)
  • 40ml vegetable oil
  • 50ml whole milk or coconut milk 
  • 1/2 tsp of ube extract
  • 90 g cake flour
  • 5 egg whites 

Preheat oven to 180C at fan-bake. 
In a large bowl, combine egg yolks and 45g of sugar. Mix with electric handmixer until the mixture becomes pale yellow in colour and thick. 
Add oil and continue to mix. 
Add ube extract to the milk then pour into your bowl. Continue to mix until fully combined. 
Sift flour over the batter and whisk gently by hand until fully combined. 
In another large bowl, or bowl of a stand mixer, whisk egg whites at medium speed until frothy. Gradually add the remaining 45g of sugar while the mixer is running. Increase to high speed and mix until stiff peaks are formed, this is the meringue. 
Add 1/3 of the meringue to the batter and gently fold until incorporated. Add the remaining meringue and continue folding until no more white streaks are seen. 
Transfer your cake batter to the cake pan, then tap your tin on the counter several times to help remove bubbles.  
Place in oven, then reduce temperature to 160C. Continue baking for 50 minutes, or until a skewer comes out clean. 
Remove from oven and immediately turn the tin upside down and allow the cake to cool like this. 
Once cooled down fully, carefully remove from cake pan. I like to press gently on the cake to pull the edges away from the pan, then run a spatula along the side of the cake to release it. 
Slice up and enjoy, serve with whipped cream (optional) or fruits.