Delve into the world of ube with our Fluffy Ube Chiffon Cake, where we explore the essence of this beloved purple yam. Ube extract is a concentrated form of the vibrant purple yam, known for its naturally sweet and nutty flavor profile. Used in baking, it adds both color and a delightful ube essence to dishes like our chiffon cake, offering a unique and appealing twist to traditional desserts. Discover how this extract enhances the flavor and appearance of our Reduced Sugar Fluffy Ube Chiffon Cake, making it a standout treat for any occasion.
This delicious and beautiful chiffon cake idea is inspired by Jakaranda flowers. The recipe boasts a delightful purple hue and a soft, airy texture all while using 50% less sugar than store-bought versions.
Explore how this chiffon cake achieves its fluffy texture and vibrant purple hue, perfect for pleasing both the eyes and the palate. Whether enjoyed as a centerpiece at gatherings or as a sweet treat for yourself, our Reduced Sugar Fluffy Ube Chiffon Cake promises a guilt-free indulgence that doesn’t compromise on flavor.
Stay tuned for tips on achieving the perfect texture and serving suggestions that elevate this delightful creation. Embrace the magic of ube in every bite, and let this recipe become a new favorite in your dessert repertoire.
Tools used in this recipe
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Fluffy Ube Chiffon Cake Recipe: Reduced Sugar Perfection
Course: DessertDifficulty: Easy4
servings30
minutes40
minutes300
kcalIngredients
7 egg whites
7 egg yolks
75 g vegetable or canola oil (heated)
75 ml water
1 tablespoon ube puree
1 tablespoon vanilla extract
125 g cake flour (sifted)
80 g custard sugar
Cream of tartar or lemon juice
Directions
- Separate the egg whites and yolks. Ensure the bowl containing the egg whites is clean and dry, as any grease or yolk can prevent them from whipping properly.
- Prepare the wet ingredients. Heat the vegetable or canola oil until smooth, then combine it with water in a mixing bowl. Add the ube puree (watch the magic happen as the mixture turns purple!), vanilla extract, and sifted cake flour. Mix well until a beautiful purplish batter forms.
- Whip the egg whites. In a separate large, clean, and dry bowl, beat the egg whites until foamy. Add cream of tartar or lemon juice and continue beating until soft peaks form. Gradually incorporate the custard sugar over about 5 minutes, beating continuously until stiff peaks form.
- Fold the meringue into the batter. Gently fold the meringue into the batter in small portions using a spatula. Be careful not to overmix, as this can deflate the batter and prevent the cake from becoming airy.
- Prepare the cake pan and bake. Preheat your oven to 170°C (338°F) for 5-10 minutes. Do not grease or butter the chiffon cake pans. Pour the batter evenly into the two pans. Use a skewer to gently remove any air bubbles from the batter. Bake for 45 minutes.
- Cool and unmold the cake. The last secret is to invert the cake pan immediately after taking it out of the oven. Invert the pan onto a wire rack and cool completely. Once cool, use a spatula to gently scrape the edges of the cake to loosen it from the pan. You can also use a skewer or chopstick for this step. Finally, carefully invert the pan and remove the cake.
Recipe Video
Notes
- If you don’t have a skewer or chopstick, a butter knife can also be used to remove air bubbles from the batter.
