Soft & Fluffy Ube Chiffon Cake
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Soft & Fluffy Ube Chiffon Cake
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If you're a fan of Asian-style sponge cakes, chiffon cake is probably already on your list. This ube chiffon cake is perfect for those who crave a light, airy texture combined with the rich, nutty essence of ube.
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Ingredients
Egg Yolk Mixture
- 4 egg yolks (room temperature)
- 35 g caster sugar
- 40 g coconut oil (or corn oil/cooking oil)
- 110 g coconut milk (full-fat)
- 80 g low-gluten flour (or all-purpose flour/self-raising flour)
- 30 g cornstarch
- ½ tsp baking powder (skip it if using self-raising flour)
- ¼ tsp ube extract
- ¼ tsp salt
Egg White mixture
- 4 egg whites (room temperature)
- 55 g caster sugar
- ¼ tsp cream of tartar (or ½ tsp lime/lemon juice or white vinegar)
Instructions
- Preheat the oven to 320°F (160°C) at least 20 minutes before baking.
- In a bowl, mix the coconut milk with coconut oil. Sift in the flour, cornstarch, and baking powder (if using), then stir until everything is well combined. Add the egg yolks and ube extract, and mix until the batter is smooth.
- Whisk the Egg Whites:- In a clean, dry bowl free of grease, add the egg whites, 1/3 of the sugar, salt, and cream of tartar (or vinegar/lemon juice).- Start beating the egg whites on low speed, gradually adding the remaining sugar in two other parts.- Increase the mixer speed as the egg whites stabilize and continue beating until stiff peaks form. The meringue should hold its shape and stand upright, even if you invert the bowl. Be careful not to overbeat.
- Fold the Whipped Egg White into the Yolk Mixture:- Begin by folding 1/3 of the meringue into the egg yolk mixture using a whisk until just combined.- Gently fold in half of the remaining meringue, being careful not to deflate the mixture.- Finally, fold in the rest of the meringue, ensuring the batter remains light and airy.
- Pour the batter into a chiffon cake pan from about 4 inches (10 cm) above to help release any large air bubbles. Gently tap the pan 2–3 times to remove any remaining air pockets.
- Bake:- Place the cake pan on the second-lowest rack of the oven and bake at 320°F (160°C) for 40 minutes.- If the top starts to brown too quickly, cover it with aluminum foil and continue baking until done.
- After baking, invert the pan and allow the cake to cool completely upside down to maintain its airy texture.
- Once cooled, gently remove the cake from the pan.
- Savor your chiffon cake as is, or pair it with a dollop of whipped cream and a medley of fresh fruit for an extra treat!
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