Ube Macapuno Chiffon Cake

Photo by Maria K.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Chiffon Ingredients: (for one layer only)

  • 1

    cup cake flour

  • 2/3

    cup sugar, divided (1/2c + 1/8c)

  • 1

    tsp. baking powder

  • 1/4

    tsp. salt

  • 4

    large eggs, separated

  • 1/4

    cup oil

  • 1/4

    cup milk

  • 1

    tbsp. clear ube extract

  • violet food coloring (adjust color as desired)

  • Frosting: (for one layer only)

  • 1 1/2

    cups whipped cream

  • 2/3

    cup powdered sugar

  • 2

    tsp. clear ube extract

  • violet food color (adjust color as desired)

  • or

  • 1

    box (200g) Frosty Powder Whip Cream, whipped

  • 2

    tsp. ube flavoring

  • violet food color (adjust color as desired)

  • Filling: (for one layer only)

  • 1/2

    cup ube halaya or store bought ube fudge

  • 1/2

    cup macapuno strings

  • violet sprinkles or ube cake crumbs, for decorating

Directions

Preheat your oven to 350F. Grease and flour the bottom of one (8×3-inch) round pan and set aside. In a large bowl, combine cake flour with a half cup of sugar, baking powder and salt, then sift together and whisk until combined. Set aside. In this recipe we need to use fresh eggs as possible. Separate egg yolks from the whites and set aside. Add egg yolks, oil, milk, ube extract and violet food coloring, then mix thoroughly until batter becomes smooth. In a separate bowl, whisk egg whites with the remaining sugar until stiff peaks form. Fold the whites into the batter mixture in three additions. Pour the batter into a prepared pan, if you want your cake a bit tall use 8×3-inch round pan and if you prefer a wider cake use a 9×2-inch round pan. Bake at 350F for about 20-25 minutes or until inserted toothpick in the center comes out clean. Fire off, let your cake cool down on a wire rack for a couple minutes and invert the pan to cool completely. To prepare the frosting, in a large, clean and well-chilled bowl, whisk the whipping cream until soft peaks form. Add powdered sugar gradually and lastly add in ube flavoring and whisk until reaches stiff peaks. And if you’re using Frosty powder whip cream, add 200ml cold water, a couple teaspoons of clear ube extract and whip until stiff peaks form. Divide whipped cream into two parts: 1/3 part for decorating and making borders and for the remaining whipped cream add violet food coloring and this will be used for icing your cake. Now that we already prepared what we need, so let’s assemble our ube macapuno chiffon cake. First, we need a cake board at least an inch larger than your cake. With a serrated knife, trim off the top of your cake to even the top and get rid the brown part and expose the beautiful violet chiffon. (In my case, luckily my cake turned out even so I don’t have to trim off the top, I just use my clean fingers to scrape the brown part, and it peels off easily.) Spread a little cream on the board, so our cake won’t slide if we ice them. Place the first layer of your cake. Edge the cake by piping it with whipped cream at least 1 inch high, this will prevent the filling from leaking out the sides. Spread the ube halaya or ube fudge evenly in the center and top with macapuno strings. Top with another layer and ice the whole cake with the whipped cream. Use reserved whipped cream to pipe tiny shells and big swirls on the borders. Add violet sprinkles on top of each swirl or decorate cake top with macapuno strings, placing them in the middle inside the borders, if desired. Refrigerate the Cake for at least 2 hours before serving.

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