Ube Chiffon Cake Recipe Made of real Ube Root or Purple Yam

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream provides a similar texture with a dairy-free option.

Preheat the oven to 350°F (175°C).

In a bowl, combine the dry ingredients: all-purpose flour, cornstarch, baking powder, and salt.

In another bowl, mix the wet ingredients: mashed ube, vegetable oil, egg yolks, sugar, milk, and ube extract until well combined.

Fold the dry ingredients into the wet mixture until just combined.

In a separate bowl, beat the egg whites with cream of tartar (or vinegar) until soft peaks form.

Gradually add granulated sugar to the egg whites and continue beating until stiff peaks form.

Gently fold the meringue into the cake batter in three additions until no white streaks remain.

Pour the batter into a tube pan and bake for about 30-35 minutes or until a toothpick inserted comes out clean.

Let the cake cool upside down in the pan for about 1 hour before removing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens