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home > recipes > cakes > ube chiffon cake
Cake: 2 cups cake flour 1 tbsp. baking powder 1 tsp. salt cup granulated sugar 1 tsp. vanilla 1 tbsp. brandy cup milk 1 cup boiled, mashed and strained cebu ube (if available) cup light corn syrup 7 egg yolks, slightly beaten cup corn oil 1 cup eggwhites 1 tsp. cream of tartar cup granulated sugar few drops of violet food color (optional) Ube Filling: 1 cup lukewarm water 1 med coconut, grated 1 kilo boiled and mashed ube cup granulated sugar 1 tsp. salt 1 tsp. vanilla cup whole milk cup butter cup condensed milk Frosting: 1 cup butter 1 cups powdered sugar cup whole milk 2 drops violet food color Directions: 1. Preheat oven to 375F. Prepare four 9-inch round layer pans. 2. Sift flour, baking powder, salt and sugar into a bowl. Set aside. 3. Mix together vanilla, brandy, milk and ube until smooth. Add syrup, eggyolks and corn oil. Stir until thoroughly blended. Add this mixture to the dry ingredients. Mix until smooth. 4. Meanwhile, beat eggwhites with cream of tartar until soft peak stage; add cup sugar gradually , beating well until stiff peaks form but not dry. 5. Fold in the ube mixture gently into the beaten eggwhites, until well blended. Add a drop or two of the violet food color, if desired. Blend well. 6. Pour batter into prepared pans; bake in preheated oven for 25 to 30 minutes or till an inserted cake tester comes out clean. 7. Invert cakes on wire racks to cool. UBE FILLING: 1. Add the luike warm water to the grated coconut and squeeze out the milk; set aside. 2. Combine the remaining 7 ingredients; mix well and pass through a sieve. 3. Let coconut milk boil in a heavy saucepan; add ube mixture. Continue cooking over low heat until thick about 2 to 2.5 hours. Let cool. UBE FROSTING: 1. Cream 1 cup slightly softened butter until soft and fluffy. Add powdered sugar alternately with milk and beat continuously until smooth. Blend in food color. 2. Place one layer of cake on cake platter. Spread some Ube Filling. 3. Top with the second cake layer; spread more Ube Filling. Repeat the procedure for the rest of the cake layers and the Ube Filling. 4. Frost the whole cake with the ube frosting and pipe out pretty borders.

Ube Chiffon Cake


average rating = 3 stars(3.33333 comments available)
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(posted February 7, 2007)

Cake:
2 cups cake flour
1 tbsp. baking powder
1 tsp. salt
cup granulated sugar
1 tsp. vanilla
1 tbsp. brandy
cup milk
1 cup boiled, mashed and strained cebu ube (if available)
cup light corn syrup
7 egg yolks, slightly beaten
cup corn oil
1 cup eggwhites
1 tsp. cream of tartar
cup granulated sugar
few drops of violet food color (optional)

Ube Filling:
1 cup lukewarm water
1 med coconut, grated
1 kilo boiled and mashed ube
cup granulated sugar
1 tsp. salt
1 tsp. vanilla
cup whole milk
cup butter
cup condensed milk

Frosting:
1 cup butter
1 cups powdered sugar
cup whole milk
2 drops violet food color

Directions:

1. Preheat oven to 375F. Prepare four 9-inch round layer pans.
2. Sift flour, baking powder, salt and sugar into a bowl. Set aside.
3. Mix together vanilla, brandy, milk and ube until smooth. Add syrup, eggyolks and corn oil. Stir until thoroughly blended. Add this mixture to the dry ingredients. Mix until smooth.
4. Meanwhile, beat eggwhites with cream of tartar until soft peak stage; add cup sugar gradually , beating well until stiff peaks form but not dry.
5. Fold in the ube mixture gently into the beaten eggwhites, until well blended. Add a drop or two of the violet food color, if desired. Blend well.
6. Pour batter into prepared pans; bake in preheated oven for 25 to 30 minutes or till an inserted cake tester comes out clean.
7. Invert cakes on wire racks to cool.

UBE FILLING:
1. Add the luike warm water to the grated coconut and squeeze out the milk; set aside.
2. Combine the remaining 7 ingredients; mix well and pass through a sieve.
3. Let coconut milk boil in a heavy saucepan; add ube mixture. Continue cooking over low heat until thick about 2 to 2.5 hours. Let cool.

UBE FROSTING:
1. Cream 1 cup slightly softened butter until soft and fluffy. Add powdered sugar alternately with milk and beat continuously until smooth. Blend in food color.
2. Place one layer of cake on cake platter. Spread some Ube Filling.
3. Top with the second cake layer; spread more Ube Filling. Repeat the procedure for the rest of the cake layers and the Ube Filling.
4. Frost the whole cake with the ube frosting and pipe out pretty borders.


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+3 comments


from tipasa, Algeria wrote:5  1

that very simple and delicious
5 starsOctober 25, 2011


from Cumbria, United Kingdom wrote:11  5

tnx. for sharing this recipe but it not what i expected it to heavy its like a pound cake not a chiffon cake,the filling and frosting is too complicated that other ingredients is not necessary.for the frosting, i recommend to use buttercream,its much effective anyway you'll just have to add food color its much better.
1 starsJuly 4, 2009


from ozamiz, Philippines wrote:7  13

One can taste the really ube filled chiffon cake. It's really ubelicious! Thanks for the recipe.
4 starsApril 28, 2008


 
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