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Ube Coconut Chiffon Cake — Easy Recipe with Purple Ube Extract (Water-Soluble)
Dolce Flav
Rated 5.0 stars by 1 users
Category
Purple Ube Extract Water Soluble
Author:
Dolce Flav
Servings
12
Prep Time
25 minutes
Cook Time
55 minutes
This ube chiffon cake uses Purple Ube Extract (water-soluble) plus coconut milk for a light, tall, and ultra-moist sponge. Dry ingredients are whisked, and egg yolks are blended with coconut milk, oil, lime zest, vanilla, and ube extract to build the base. Egg whites are whipped to stiff peaks with cream of tartar and folded gently into the yolk mixture to create the classic chiffon lift. Bake in a 9-inch tube/chiffon pan until golden and springy, cool upside down for best volume, then finish with a light ube-tinted whipped coconut cream or whipped cream frosting. This technique draws from popular ube sponge and chiffon methods used across top recipe sites.
Ingredients
Cake
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2 cups (240 g) cake flour (or all-purpose sifted + 2 Tbsp cornstarch)
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1½ cups (300 g) granulated sugar, divided (1 cup for whites, ½ cup for yolks)
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1 tbsp baking powder
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½ tsp fine salt
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6 large eggs — separated, room temperature
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¾ cup (180 ml) full-fat coconut milk, room temperature
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¼ cup (60 ml) vegetable oil (or light coconut oil), room temperature
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2 tsp vanilla extract
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2–2½ tsp Purple Ube Extract (Water-Soluble)
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1 tsp cream of tartar (for stable meringue)
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Zest of 1 small lime (optional — brightens flavor)
Light Ube Whipped Coconut Frosting (optional)
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1½ cups heavy whipping cream or chilled full-fat coconut cream
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3–4 tbsp powdered sugar, sifted
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1 tsp Purple Ube Extract (Water-Soluble)
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Toasted coconut flakes for garnish (optional)
Directions
Preheat & prepare
Preheat oven to 325°F (165°C). Do not grease a 9-inch chiffon/tube pan; the batter needs to cling to the pan walls to climb. Line the bottom only if your pan requires it.
Mix dry ingredients
In a bowl, sift or whisk together 2 cups cake flour, 1 tbsp baking powder, ½ tsp salt, and ½ cup of the sugar (reserve 1 cup sugar for egg whites).
Combine yolk mixture with ube extract
In a separate large bowl, whisk the egg yolks with the remaining ½ cup sugar until pale. Add ¾ cup coconut milk, ¼ cup oil, 2 tsp Purple Ube Extract (Water-Soluble) (increase to 2½ tsp for stronger color), 1 tsp vanilla, and lime zest if using. Whisk until smooth. Fold the dry mix into the yolk mixture until just combined — a few small lumps are fine.
Make a stable meringue
In a grease-free bowl, beat the egg whites with 1 tsp cream of tartar on medium speed until foamy. Gradually add 1 cup sugar and beat to stiff, glossy peaks.
Fold meringue into batter
Spoon one-third of the meringue into the yolk batter and fold to loosen. Gently fold in the remaining meringue in two additions until uniform, taking care not to deflate the mixture.
Bake the chiffon
Pour batter into the ungreased 9-inch tube pan and smooth top. Bake at 325°F (165°C) for 50–55 minutes, or until the top is deep golden and a long skewer comes out clean. (Oven temps vary — start checking at 45 minutes.)
Cool properly
Immediately invert the pan onto a bottle or cooling rack and let the cake cool completely upside down — this preserves volume and prevents collapse. Once cool, run a thin knife around the edges and tube to release.
Make the light ube whipped frosting (optional)
Chill mixing bowl and beaters. Whip 1½ cups heavy cream (or chilled coconut cream) with 3–4 tbsp powdered sugar to soft peaks, then add 1 tsp Purple Ube Extract and whip to medium peaks. Spread or pipe over cooled cake and sprinkle toasted coconut on top.
Serve
Slice with a serrated knife (wipe blade between cuts). Store covered in the fridge up to 3–4 days; bring to room temperature 20–30 minutes before serving for best texture.
Recipe Note
10 Frequently Asked Questions (FAQ)
How much Purple Ube Extract should I use for vivid purple color?
Start with 2 tsp in the batter and 1 tsp in the frosting; increase in ¼-tsp steps if your extract is mild — taste as you go.
Why do chiffon cakes need an ungreased pan?
The batter climbs the pan sides while baking; greasing prevents that grip and the cake will not rise properly.
Can I use ube halaya (ube jam) instead of extract?
Yes — fold in up to ½ cup ube halaya, but reduce some liquid (≈2–3 tbsp) since halaya adds moisture and sweetness.
Is coconut milk necessary?
Coconut milk gives a lovely tropical richness that pairs with ube; substitute whole milk if you prefer a neutral flavor (texture will vary).
Can I make this gluten-free?
Use a 1:1 gluten-free cake flour blend and omit cornstarch substitution; texture may be slightly different.
Why did my cake sink after baking?
Common causes: underbaked center, overbeating batter (deflating the meringue), or opening the oven too early. Ensure full bake and gentle folding.
How long will the chiffon cake stay fresh?
Stored in an airtight cake keeper or covered, refrigerate up to 3–4 days. Chiffon can be frozen (wrapped) for up to 1 month.
Can I use this recipe for layer cakes?
Yes — bake in two 8-inch pans (reduce bake time to ~25–30 min) and use stabilized whipped cream or ube buttercream between layers.
Why is my meringue weeping or weepy frosting?
Overwhipping or underwhipping, humidity, or not stabilizing the cream can cause weeping. Use chilled bowls and avoid beating past stiff peaks.
Baking with Purple Ube Extract: Cakes, Cookies, and More
Baking with Purple Ube Extract adds a vibrant violet hue and rich, nutty-sweet flavor to your favorite treats, making it perfect for enhancing cakes, cookies, cupcakes, and pastries with both stunning color and authentic ube taste.