Ube Chiffon Cake

🍠 The Story Behind Ube (pronounced “ooh‑bay,” not “oob”!)

If you’ve ever scrolled through dessert TikTok, you’ve probably seen some uninformed noob refer to ube as “oob” (funny how that rhymes)!  But let’s clear that up right now: ube (pronounced ooh‑bay) is a vibrant purple yam that’s been loved in the Philippines for centuries.

Long before it became a “new flavor trend” in the West, ube was already part of everyday Filipino cuisine; a staple ingredient in sweets like ube halaya (purple yam jam), halo‑halo, and countless festival desserts. Historical records suggest that ube has been cultivated in the Philippines since pre‑colonial times and featured in family celebrations, local fiestas, and even as everyday comfort food. Its rich, earthy‑sweet flavor and naturally strikingly regal color made it both nourishing and beautiful. 

Now, thanks to food creators and bakers sharing vibrant purple treats online, ube has gone global. You’ll find it in donuts in New York, cheesecakes in London, and lattes in Sydney,  all inspired by the same humble root vegetable that’s been on Filipino tables for generations.

For me, one my favourite ways to showcase ube’s delicate flavor and nostalgic aroma is through this light, airy chiffon cake: a purple cloud that tastes like home.

Now, if you’ve ever wondered how bakeries get that fluffy, bouncy texture, it’s all in how you whip and fold the eggs. Don’t worry, I’ll walk you through it.

💜 Why You’ll Love This Ube Chiffon Cake

• Perfectly soft and airy with a moist crumb

• Not overly sweet

• Coconut milk adds flavor and richness

• Beginner‑friendly: clear signs for each key step

• Works as a base for Ube Tres Leches or layered cakes

🔍 What You’ll Need

Ingredient	Why It Matters
Cake Flour	Keeps the crumb tender and light
Ube Flavoring	Adds both color and that nutty ube aroma. My favourite brand is McCormick
Coconut Milk	Adds creamy richness and pairs with ube like a tropical soulmate
Separated Eggs	Whipped whites are the secret to the chiffon's cloud-like lift

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Ube Chiffon Cake

Yield: 3 layers of 7–8" cakes, or 1 large 9×13" pan

Author: April Julian

Light, pillowy, and beautifully purple — this Ube Chiffon Cake is a true Filipino classic. It’s soft like an angel food cake, with a hint of coconut and the unmistakable earthy sweetness of everyone’s favourite purple yam.

Ingredients

• 6 eggs, separated
• 1 tsp lemon juice
• 1 cup granulated sugar divided (¾ cup for whites, ¼ cup for yolks)
• ⅓ cup oil
• ¾ cup coconut milk (full fat)
• ¼ cup milk
• 2 tsp ube extract (I prefer McCormicks brand)
• 1¾ cups cake flour
• 3 tsp baking powder
• 1 tsp salt
• 1 tsp vanilla

Instructions

Prepare the eggs

1. Separate the egg yolks and whites into two clean bowls.
2. Pro tip: Make sure the bowl for the egg whites is completely free of grease or oil. Any trace of fat will stop the whites from whipping properly. Wipe the bowl with a paper towel dipped in vinegar or lemon juice before starting for extra assurance.

Beat the egg whites

1. Add lemon juice to the whites. Beat on medium speed, gradually adding the ¾ cup sugar. Keep beating until medium‑stiff peaks form.
2. You’re done when: The mixture is glossy, thick, and bright white.
3. Lifting the whisk leaves peaks that stand but curl slightly at the tip.

Make the yolk batter

1. Whisk yolks and ¼ cup sugar until pale yellow in colour and slightly thicker
2. Add oil, ube flavoring, vanilla, coconut milk, and milk. Whisk until smooth and uniform.

Add dry ingredients

1. In a separate bowl, sift flour, baking powder, and salt.
2. Add the dry mix into the yolk mixture and whisk gently until just combined.
3. Tip: Stop as soon as the flour disappears to ensure the batter stays airy and not too tough

Fold the batters together

1. We will combine the two batters in three steps to ensure the final batter is as light and airy as possible.
2. Add ¼ of the beaten egg whites into the yolk batter and whisk gently.
3. Add another ¼ of the egg whites to the yolk batter and whisk gently.
4. Pour this lightened yolk mixture into the bowl of remaining egg whites and gently fold with a spatula until no white streaks remain.
5. WHAT DO YOU MEAN FOLD IN THE CHEESE?!
6. Ok, if you watch Schitt’s Creek you’d get this reference. But essentially, every recipe that mentions folding seems to assume that people who read recipes understand what “folding” means.
7. So here it is: TO FOLD: using a wide rubber spatula, scoop under the ingredients to the bottom of the bowl, lift the mixture upward, and turn it over on itself. Rotate the bowl a ¼ turn and repeat after each fold. Keep doing this until the batter looks even in color and texture.
8. You’re done when: The batter is smooth, airy, and evenly purple.

Bake

1. Pour the batter into greased and parchment‑lined pans.
2. Bake at 310°F (155°C) for 50 minutes or until the top springs back when lightly touched and a toothpick comes out clean.
3. Pan Guide:
4. 3 layers of 7–8" cakes, or
5. 1 large 9×13" pan (if making into a tres leches cake)
6. Let the cakes cool completely before frosting.

Notes

🧠 Common Questions

Why did my chiffon cake collapse?

This happens if the egg whites were overbeaten (too stiff) or if the cake wasn’t fully baked before cooling. Keep an eye out for medium‑stiff peaks, not dry ones.

Can I use fresh ube instead of extract?

Yes, but the flavor and color will be milder. Blend cooked ube with a bit of milk and fold it in with the wet ingredients.

Can I bake this in a tube pan?

Absolutely — that’s the classic chiffon style. Bake for about the same time and cool upside down to keep volume.

🧊 Storage and Serving

• Store tightly covered at room temperature up to 2 days or refrigerated up to 5 days.
• Can be frozen for up to 1 month — wrap well and thaw at room temperature.
• Serve plain, with whipped cream, or next day turned into Ube Tres Leches.
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💬 Final Note

Every baker needs a chiffon recipe that never fails — this one’s mine. The perfect balance of nostalgia and ease, it’s airy, coconut‑kissed, and undeniably purple.

If you try it, share a photo or tag me so I can see your version!