Ube Macapuno Chiffon Cake Recipe

How to make a light and fluffy Ube Macapuno Chiffon Cake Recipe. 

A delightful Ube Macapuno Cake Recipe.  A  two-layer ube chiffon cake, filled with ube halaya and macapuno, covered with ube flavored whipped cream, top with more macapuno strings and decorated with ube cake crumbs or sprinkles. This violet cake looks beautiful, the chiffon cake is so light and fluffy and it really taste good on its own.

I got this recipe from yummy magazine, this beautiful ube macapuno cake recipe was contributed by Chef Aileen Anastacio. Thank you very much for this perfect recipe Chef. And now It’s my turn to share my baking experience with you guys, yep, only my experience and not the Cake itself 🙂  This is our birthday cake surprise for Mama’s 61st birthday.

Serves : 12 slices

Chiffon Ingredients:  (for one layer only)

• 1 cup cake flour
• 2/3 cup sugar, divided (1/2 cup + 1/8 cup)
• 1 tsp. baking powder
• 1/4 tsp. salt
• 4 large eggs, separated
• ¼ cup oil
• ¼ cup milk
• 2-3 tsp. clear ube extract
• violet food coloring (adjust color as desired)

Frosting: (for one layer only)

• 1½ cups whipped cream
• 2/3 cup powdered sugar
• 2 tsp. clear ube extract
• violet food color (adjust color as desired)
•                                      or
• 1 box (200g) Frosty Powder Whip Cream, whipped
• 2 tsp. ube flavoring
• violet food color (adjust color as desired)

Filling: 

• ½ cup ube halaya or store bought ube fudge
• ½ cup macapuno strings
• violet sprinkles or ube cake crumbs, for decorating

Cooking Procedure:

• 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.

I’m using Frosty powder whip cream but feel free to use your favorite & trusted whipping cream. And in case you can’t find Ube Halaya you can also use this La Crema Ube Fudge. 

Note: If you’re not going to ice the cake after it cools, you can wrap the cake with a plastic wrap and refrigerate, until needed. I put my cake in the fridge for awhile, since I’m planning to make another one so I can come up with a double layer cake. (I know it’s time consuming guys, but there’s nothing I can do, our oven is too small :). And if you have a bigger oven, which I’m sure you own one and you’re planning to make this cake just DOUBLE the RECIPE and divide the cake batter into 2 (8×3-inch) round pans and bake it at the same time.)