My Fail-Proof Ube Chiffon Cake Recipe (Super Fluffy!)

by Jade Nhin

Chiffon cakes are light as air and pillowy like clouds. With Jade’s versatile recipe, you’ll be making beautiful and fluffy chiffon cakes! Use pandan extract if you want a lime green pandan-flavoured chiffon cake instead of this ube chiffon cake by Subtle Asian Baking member Jade Nhin.

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How To Store

At Room Temperature (Best for 1–2 Days)

• Keep the chiffon cake covered in an airtight container or wrap it loosely in plastic wrap.

• Store at cool room temperature, away from sunlight or heat.

In the Refrigerator (Up to 4–5 Days)

• Refrigerate if your chiffon cake has fresh cream, fruit fillings, or dairy-based frostings.

In the Freezer (Best for 1–2 Months)

Slice the chiffon cake for easy thawing for smaller servings. Once thawed, chiffon returns surprisingly well to its original softness.

• Wrap each slice well with plastic wrap, then place into a freezer-safe bag or airtight container.

• To thaw, leave wrapped slices at room temperature for 1–2 hours or overnight in the fridge.

Hope this helps! - Sharon Hsu (@sparklecakerie)

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Ube Chiffon Cake

Yield

one 8-inch cake

Author

Jade Nhin

Prep time

20 Min

Cook time

50 Min

Total time

1 H & 10 M

My aunt taught me how to make the classic Pandan Chiffon Cake using this no-fail recipe, and from then on I made alternative versions such as chocolate, coffee and matcha. I love ube flavoured desserts, so I chose to use ube extract as a substitute instead of pandan.

Ingredients

• 5 large eggs (about 250 g)
• 100 g self-raising flour 
• 80 g caster (or granulated) sugar, divided
• 1/2 teaspoon baking powder 
• 1/4 teaspoon cream of tartar 
• 5 tablespoon milk 
• 3 tablespoon neutral oil 
• 1 tsp vanilla extract 
• 1 tsp ube extract

Instructions

1. Preheat the oven to 170°C (340°F). Separate egg yolks and egg whites in two large mixing bowls. 
2. Whisk egg yolks with 20 g sugar, flour, baking powder, milk, oil, vanilla extract, and ube extract, and set aside for now.  
3. Using an electric whisk, whisk the egg whites on high until foamy, then add in the remaining sugar one-third of it at a time, as well as the cream of tartar. 
4. Continue to whisk for about 10 to 15 minutes until firm to stiff peaks form. 
5. Cut and fold the meringue mixture into the batter 3 times until fully combined and homogeneous. 
6. Grease only the bottom of an 8-inch (20-cm) tube pan and pour the mixture in. Gently tap on the table a few times to ensure it has evenly spread.
7. Bake for 40-50 minutes, then cool completely upside down on a wire rack. Remove the cake from the tube pan. You will need to run a butter knife against the edges of the cake to remove it from the pan. Slice, serve, and enjoy! 

Notes:

In order to maintain the light, fluffy texture: do not over whisk, and make sure it has fully cooled down before removing the cake from the pan.

You can substitute the ube extract for whichever flavour you like!

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ube chiffon cake recipe

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About the baker

About the Baker

Jade is a baker who just wants to share the love and enjoys wrapping the bakes as well as making them. Inspired by Western and Asian influences, Jade also adapts hand-me-down recipes from her traditional Chinese/Vietnamese family.

Follow Jade on Instagram.