Ube Chiffon Cake for Gifts or Biz

Ube Chiffon Cake

Ube chiffon cake is prized for its airy structure and gentle purple yam flavor. It combines a light sponge with a tender crumb that stays soft for days. The recipe relies on whipped egg whites for lift, which keeps the cake light rather than buttery or dense.

This cake is a good choice for gifting or slicing for gatherings. It looks vibrant, tastes mildly sweet, and pairs well with coffee or tea without needing heavy frosting.

Flavor Profile

Expect a soft vanilla-like sweetness with earthy ube notes. The flavor is subtle and balanced rather than heavy. The crumb is springy and light, with a clean finish that makes it easy to serve on its own.

Ingredient Highlights

Ube jam or ube extract provides the signature color and flavor. Egg whites are whipped to stiff peaks, which gives the chiffon its airy structure. Oil keeps it moist without the heaviness of butter.

A small amount of sugar balances the ube, while flour provides structure. The cake bakes tall and light when the egg whites are properly folded in.

How It Comes Together

Whisk the yolk mixture with oil, milk, and ube flavoring. Sift in flour and mix until smooth. In a separate bowl, whip the egg whites with sugar to stiff peaks.

Fold the whites into the batter in batches so you keep as much air as possible. Bake in an ungreased chiffon pan so the batter can climb the sides. Invert the pan after baking so the cake cools without collapsing.

Chef's Tips

Use clean, grease-free bowls for whipping egg whites. Even a small amount of fat can prevent them from reaching full volume. Fold gently to preserve the air and avoid a dense crumb.

Do not grease the pan. The batter needs to cling to the sides as it rises. Once cool, run a thin knife around the edges to release.

Easy Swaps

If you do not have ube jam, use ube extract and add a little extra milk for moisture. You can also add a spoon of coconut milk for a subtle tropical note. A light dusting of powdered sugar works well if you want a simple finish.

Make-Ahead & Meal Prep

Chiffon cake keeps well for up to four days when wrapped. It is best stored at room temperature to preserve the soft crumb. If you need to freeze it, wrap slices tightly and thaw at room temperature.

For gifting, slice and wrap individual portions, or keep the cake whole and include serving instructions for the best texture.

Budget Tips

Ube jam can be the most expensive ingredient, so look for smaller jars or use extract and a touch of purple yam powder if available. The rest of the ingredients are pantry staples and keep the recipe affordable.

Serving Ideas

Slice the cake with a serrated knife for clean edges. A light dusting of sugar or a small spoon of whipped cream keeps the presentation simple. If you want a more festive look, add thin curls of white chocolate or toasted coconut.

Troubleshooting

If the cake sinks after baking, it likely needed more time in the oven or the whites were under-whipped. Allow the cake to cool upside down to help it keep its structure.

Budget Tips

Stretch ube flavor by combining a small amount of jam with extract. Using a neutral oil instead of butter keeps costs down and preserves the light crumb. For a neat gift, wrap slices in parchment and tie with string so the crumb stays protected and soft.