This soft, fluffy ube chiffon cake is scented and flavored by a blend of dehydrated purple yam powder, creamy ube halaya, and full-fat coconut milk. Light yet moist, it highlights the unique fragrance of ube while remaining delicate in texture.
Chiffon cake and angel food cake are sometimes grouped together because both rely on whipped egg whites and are baked in tube pans, but they differ in important ways. Chiffon cake uses oil and egg yolks in addition to whipped whites, which gives more flexibility for flavoring and a tender, moist crumb.
This ube chiffon is inspired by the popular Filipino chiffon cake style and adapted to highlight purple yam flavor while keeping the airy structure that defines chiffon cakes.
Purple Yam (Ube) Chiffon Cake
Classic chiffon batter combines flour, sugar, oil, and eggs. The whipped egg whites supply most of the lift, supported by a small amount of baking powder. For this recipe, powdered purple yam and ube halaya add depth of flavor while coconut milk enhances the yam’s natural sweetness and aroma. Ube extract is used to intensify the characteristic purple color and the familiar ube aroma most people expect from ube desserts.
A few technique points—clean bowls for whipping egg whites, gentle folding to preserve volume, and cooling the cake upside down—make the difference between an average and an outstanding chiffon.
What is ube and why is the cake purple?
Ube is a purple yam widely used in Filipino desserts. It’s distinct from taro and sweet potato and has a subtly sweet, nutty flavor. Fresh ube and pure dehydrated ube powder will contribute flavor, but the vivid purple hue commonly seen in commercial ube baked goods often comes from added ube extract or coloring. Using extract in this chiffon helps achieve the familiar color and aroma without altering the cake’s texture.
Ingredients
Ube Powder
Dehydrated purple yam powder is a convenient way to bring authentic ube flavor when fresh ube is not available. Look for 100% pure powdered purple yam without added milk or sugar so you control the sweetness and richness in the cake.
Ube Halaya
Ube halaya (ube jam) is a cooked purple yam spread made with mashed yam, milk, butter, and sugar. It adds concentrated ube flavor and a silky richness to the batter. Jarred versions from Asian markets work well and save time.
Ube Extract
To achieve the signature ube aroma and a vivid purple color, add ube extract at the end of whipping the egg whites. A small amount goes a long way—taste and adjust carefully if using a potent extract.
Assembly and Technique
Tips for Whipping Egg Whites
- Use a perfectly clean, dry bowl—any grease or residue will prevent whites from reaching full volume.
- Egg whites whip better at room temperature, though they are easier to separate when cold.
- Begin whipping on low to build small, stable bubbles, then gradually increase speed once the whites become foamy.
- Add sugar slowly, about a tablespoon at a time, to help the whites stabilize and form glossy peaks.
- Add the ube extract at the end of whipping so the flavor disperses without deflating the meringue.
Why add cream of tartar?
Cream of tartar is an acid that stabilizes whipped egg whites, helping them maintain structure and resisting collapse during folding and baking.
Pan choice: nonstick vs. aluminum tube pan
Traditional aluminum tube pans (ungreased) are ideal because the batter can cling to the sides as it climbs, giving maximum height. Nonstick pans may reduce the cake’s rise because the batter has less grip. A two-piece tube pan simplifies unmolding, and a pan with feet helps when inverting the cake to cool.
If you only have a nonstick two-piece pan, the recipe still works—results may vary slightly in height but can still be light and pleasing.
Cooling the Chiffon Cake
Invert the pan immediately after removing it from the oven and let it cool upside down until it reaches room temperature. This prevents the cake from collapsing as it cools and preserves its airy texture. Be patient—allow sufficient time before unmolding and slicing.
The finished ube chiffon cake is light, tender, and subtly flavored. Coconut milk highlights the yam notes while the ube halaya and powder deepen the color and flavor. Serve slices plain, with lightly sweetened whipped cream, or a scoop of ice cream. It pairs beautifully with coffee or tea.
Store the cake in an airtight container for up to four days to maintain moistness; after that it will start to dry out.
More Ube Desserts
- Ube fudge brownies
- Cake-like ube brownies
- Marble ube pound cake
Ube Chiffon Cake
This soft and fluffy ube chiffon cake is flavored by a mixture of dehydrated purple yam powder, ube halaya, and coconut milk.
Servings: 12 slices
Ingredients
- 5 large eggs, separated
- 1 1/2 cups cake flour (192 g)
- 1/3 cup ube powder (68 g), dehydrated purple yam powder
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 1/4 cups granulated sugar (250 g), divided
- 1/4 cup ube halaya (homemade or store-bought)
- 2/3 cup canned full-fat coconut milk, well shaken
- 1/2 cup grapeseed oil or other neutral oil
- 1/4 teaspoon cream of tartar
- 2 teaspoons ube extract
Instructions
- Preheat the oven to 325°F (163°C).
- Whisk together cake flour, ube powder, baking powder, and salt in a large bowl. Set aside.
- In another bowl, whisk egg yolks with half of the sugar, ube halaya, coconut milk, and oil until smooth and well combined.
- Add the wet mixture to the dry ingredients and mix until the batter is thick and smooth. Set aside.
- In a clean, dry mixing bowl, whip egg whites on low speed until foamy. Add the cream of tartar and continue whipping on low. Gradually add the remaining sugar, one tablespoon at a time. Increase speed and whip until the whites reach almost stiff peaks.
- Add the ube extract and whip to stiff peaks.
- Fold the whipped egg whites into the batter in three additions. Gently fold using a sturdy spatula—start by loosening the batter with one-third of the whites, then fold in the rest in two additions. Do not overmix or you will deflate the whites.
- Pour the batter into an ungreased tube or angel food cake pan. Bake for 45–50 minutes, or until a toothpick inserted near the center comes out clean and the top springs back when touched.
- Immediately invert the pan and allow the cake to cool upside down until it reaches room temperature, about 90 minutes.
- Run a knife or offset spatula around the pan to loosen the cake, unmold, and transfer to a serving plate. If desired, dust lightly with sifted powdered sugar before serving.
Notes
Whipping tips: Use a spotless bowl and tools. Room-temperature whites whip more easily into stable peaks. Add sugar slowly for the best structure.
Pan choice: An ungreased aluminum tube pan gives the best rise, but a two-piece nonstick tube pan will still produce a lovely cake if you don’t have an aluminum pan.
Nutrition (approx.)
Calories: 321 kcal per serving. Carbohydrates: 43 g. Protein: 5 g. Fat: 15 g. These values are approximate.
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