Ube Chiffon Cake Food

UBE CHIFFON CAKE

Steps:

• Preheat oven to 325°F.
• In a large bowl, whisk together cake flour, ube powder, baking powder and salt. Set aside.
• In another bowl, whisk together egg yolks, half of the sugar, ube halaya, coconut milk, and oil. Mix until smooth.
• Add wet mixture to dry flour mixture. Mix until thick and smooth. Set aside.
• In a clean bowl, whip egg whites on low speed until foamy. Add cream of tartar and continue to whip on low speed. Add remaining sugar one tablespoon at a time while mixing. Once all the sugar has been adding, increase to medium-high speed and whip to almost stiff peaks.
• Add ube extract and whip to stiff peaks.
• Add whipped egg whites to cake batter in three additions. Using a sturdy spatula, gently fold in 1/3 of egg whites into cake batter. Mix until just combined. *DO NOT OVERMIX, otherwise the egg whites will deflate.
• Pour batter into an ungreased angel food cake pan. Bake for 45-50 minutes until toothpick inserted near center of cake comes out clean and top of cake springs back when touched.
• Immediately invert cake pan. Allow chiffon cake to cool in pan for about 90 minutes, or until cake is room temperature.
• Run a knife or a mini offset spatula around the perimeter of cake to dislodge and unmold. Remove cake from pan. Transfer to serving plate. If desired, dust with sifted powdered sugar.

UBE MACAPUNO CHIFFON CAKE RECIPE - (3.6/5)

Steps:

• Preheat your oven to 350F. Grease and flour the bottom of one (8×3-inch) round pan and set aside. In a large bowl, combine cake flour with a half cup of sugar, baking powder and salt, then sift together and whisk until combined. Set aside. In this recipe we need to use fresh eggs as possible. Separate egg yolks from the whites and set aside. Add egg yolks, oil, milk, ube extract and violet food coloring, then mix thoroughly until batter becomes smooth. In a separate bowl, whisk egg whites with the remaining sugar until stiff peaks form. Fold the whites into the batter mixture in three additions. Pour the batter into a prepared pan, if you want your cake a bit tall use 8×3-inch round pan and if you prefer a wider cake use a 9×2-inch round pan. Bake at 350F for about 20-25 minutes or until inserted toothpick in the center comes out clean. Fire off, let your cake cool down on a wire rack for a couple minutes and invert the pan to cool completely. To prepare the frosting, in a large, clean and well-chilled bowl, whisk the whipping cream until soft peaks form. Add powdered sugar gradually and lastly add in ube flavoring and whisk until reaches stiff peaks. And if you're using Frosty powder whip cream, add 200ml cold water, a couple teaspoons of clear ube extract and whip until stiff peaks form. Divide whipped cream into two parts: 1/3 part for decorating and making borders and for the remaining whipped cream add violet food coloring and this will be used for icing your cake. Now that we already prepared what we need, so let's assemble our ube macapuno chiffon cake. First, we need a cake board at least an inch larger than your cake. With a serrated knife, trim off the top of your cake to even the top and get rid the brown part and expose the beautiful violet chiffon. (In my case, luckily my cake turned out even so I don't have to trim off the top, I just use my clean fingers to scrape the brown part, and it peels off easily.) Spread a little cream on the board, so our cake won't slide if we ice them. Place the first layer of your cake. Edge the cake by piping it with whipped cream at least 1 inch high, this will prevent the filling from leaking out the sides. Spread the ube halaya or ube fudge evenly in the center and top with macapuno strings. Top with another layer and ice the whole cake with the whipped cream. Use reserved whipped cream to pipe tiny shells and big swirls on the borders. Add violet sprinkles on top of each swirl or decorate cake top with macapuno strings, placing them in the middle inside the borders, if desired. Refrigerate the Cake for at least 2 hours before serving.

UBE-MACAPUNO CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line bottoms of 3 - 9 inch pans with parchment paper, but do not grease. Mix together the flour, baking powder, and salt; set aside.
• Place grated ube in a large bowl. Mix together 3/4 cup milk and 1 teaspoon vanilla; gradually blend into ube until smooth. Blend in corn syrup, egg yolks, and oil. Beat in flour mixture until smooth; set aside.
• In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
• Bake in the preheated oven for 30 to 35 minutes, or until the center of cake bounces back when lightly tapped. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from pans. Fill between layers with coconut preserves, then frost top and sides with butter icing.
• To make Butter Icing: Combine evaporated milk and 3/4 cup sugar. set aside. Cream butter until light and fluffy; gradually add sugar mixture, and continue beating to desired spreading consistency. Add food color, one drop at a time until desired tint is achieved.