Whisking Up a Tropical Dream: Coconut Ube Chiffon Cake
Coconut Ube Chiffon Cake
Ingredients
Instructions
- Preheat your oven to 320°F. Grease a 7-inch chiffon pan with butter, ensuring an even coating.
- In a mixing bowl, whisk together the egg yolks and 15g sugar for about 10-15 seconds until slightly thickened. Add the coconut milk and Ube extract, mixing until well combined.
- Sift in the cake flour and baking powder in three additions, mixing well after each addition. Once combined, stir in the vegetable oil until smooth. Set this mixture aside.
- In a separate large bowl, beat the egg whites until foamy. Gradually add 50g sugar in three additions, mixing well between each addition. Continue beating until stiff peaks form.
- Spoon out about one-third of the whipped egg whites and gently fold it into the egg yolk mixture until fully incorporated. Carefully fold the egg yolk mixture back into the remaining egg whites until just combined—be cautious not to deflate the mixture.
- Pour the batter into the prepared chiffon pan and tap it gently on the counter to release any air bubbles.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, invert the cake in the pan (to avoid flattening) and let it cool for 15-20 minutes. Once cool enough to touch, carefully remove the cake from the pan and transfer it to a wire rack to cool completely.
- In a mixing bowl, beat the heavy whipping cream with the Ube condensed milk until it reaches about 80% stiff peaks.
- Pour the Ube whipped cream over the cooled cake, allowing it to drip down the sides. Finish by sprinkling shredded coconut on top.
- Slice, serve, and enjoy your delicious Coconut Chiffon Cake!
The kitchen buzzed with excitement as the smell of coconut and ube filled the air. The recipe called for simplicity, yet each ingredient promised an unforgettable flavour. The baker eagerly separated the eggs, knowing this step would lead to the fluffy, airy texture that makes chiffon cake stand out. Coconut milk, with its rich, creamy essence, poured smoothly into the bowl. It combined effortlessly with the vibrant purple hue of the ube extract, turning the mixture into a dreamy lavender batter.
Whisking in cake flour, the batter began to thicken just right. In another bowl, egg whites whipped to glossy, stiff peaks, a sign that the texture would be light and airy. As the batter and meringue folded together, care was taken to ensure nothing deflated. Each fold felt purposeful, a dance of textures coming together in perfect harmony. Pouring the batter into the pan, it spread evenly, ready for its journey into the oven.
As the cake baked, the kitchen filled with a warm, tropical aroma that hinted at the deliciousness to come. The baker couldn't help but peek through the oven door, watching the cake rise beautifully. It was satisfying to see the soft dome form on top, promising a fluffy interior. When the timer finally beeped, the cake emerged golden and perfectly baked, ready to cool before the final touches.
While the cake rested, it was time to prepare the luxurious ube whipped cream. Mixing whipping cream and sweetened ube condensed milk resulted in a velvety texture, with the rich ube flavour shining through. The purple hue added a touch of fun to the otherwise sophisticated dessert. It paired so well with the lightness of the cake—rich, but never overpowering.
The baker drizzled the ube cream generously over the cooled chiffon, letting it flow over the edges like a waterfall. The final touch came with a sprinkle of shredded coconut, adding texture and enhancing the coconut flavour. The cake, now dressed in its tropical finest, was ready for the tasting.
The first slice cut through the tender crumb effortlessly, revealing the soft, airy interior. As the baker took a bite, the lightness of the chiffon cake contrasted perfectly with the richness of the ube cream. The flavours danced on the palate—sweet, earthy, and tropical. The coconut milk added a creamy base, while the ube extract brought a hint of nuttiness, making each bite more enjoyable than the last.
Family and friends gathered, drawn by the irresistible aroma. With each bite, they marvelled at how such a light cake could hold so much flavour. It was a perfect blend of textures—the soft chiffon, the smooth cream, and the crunchy coconut. Every element worked in harmony, creating a dessert that was both visually stunning and delicious.
The Coconut Ube Chiffon Cake quickly became a favourite, requested at gatherings and celebrations. It was more than just a cake; it was a tropical escape, a reminder of how simple ingredients could create something truly special.
