Description
This classic Filipino Ube (Purple Yam) Cake is a vibrant, moist chiffon cake infused with ube halaya (purple yam jam) and ube extract for that distinct purple hue and flavor. It features a light, airy texture achieved by folding meringue into the batter, and is topped with a fluffy whipped cream frosting subtly flavored with ube extract for added color and richness. Perfect for celebrations or anytime you want a deliciously unique dessert with a Filipino twist.
Ingredients
Scale
For the Cake:
- 2 1/4 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 7 large egg yolks
- 3/4 cup ube halaya (purple yam jam)
- 1 teaspoon ube extract
- 3/4 cup whole milk
- 7 large egg whites
- 1/2 teaspoon cream of tartar
- 1/4 cup granulated sugar (for meringue)
For the Whipped Cream Frosting:
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ube extract (optional, for color)
Instructions
- Prepare the pans: Preheat your oven to 350°F (175°C). Line the bottom of two 8-inch round cake pans with parchment paper, but do not grease the sides to allow the cake to climb the edges and rise properly.
- Mix dry ingredients: In a large bowl, sift together cake flour, baking powder, salt, and 1 cup of granulated sugar to ensure the batter is light and lump-free.
- Combine wet ingredients: In another bowl, whisk together vegetable oil, egg yolks, ube halaya, ube extract, and whole milk until the mixture is smooth and evenly combined.
- Make the batter: Pour the wet mixture into the dry ingredients and mix gently until just combined to avoid overmixing and toughening the cake.
- Beat the egg whites: In a clean bowl, using an electric mixer, beat the egg whites with cream of tartar until soft peaks form. Gradually add the remaining 1/4 cup sugar while continuing to beat until stiff, glossy peaks form, creating a stable meringue.
- Fold meringue into batter: Gently fold the meringue into the ube batter in three additions. Use a spatula to carefully fold to maintain the airiness and volume of the batter without deflating it.
- Bake the cakes: Divide the batter evenly between the two prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. After baking, let the cakes cool in the pans for 10 minutes.
- Cool the cakes: Run a knife around the edges to loosen them, then invert the cakes onto wire racks to cool completely to prevent sogginess and prepare for frosting.
- Make the whipped cream frosting: In a chilled bowl, beat heavy cream, powdered sugar, vanilla extract, and optional ube extract on high speed until stiff peaks form, ensuring a thick fluffy frosting.
- Assemble and frost: Once cakes are completely cooled, layer one cake with whipped cream frosting, then top with the second cake layer. Frost the top and sides with the remaining whipped cream frosting evenly.
- Chill: Refrigerate the assembled cake for at least 1 hour before serving for the best texture and flavor melding.
Notes
- Ube halaya and ube extract are key to authentic flavor and can be found in Asian grocery stores or online.
- You can make this cake as a chiffon-style cake in a tube pan; skip greasing and extend baking time to 40–45 minutes to ensure even cooking.
- Be careful when folding the meringue into the batter to keep the cake light and airy.
- Chilling before serving enhances the frosting texture and flavor integration.
