Dive into the world of Ube through the lens of baker and owner Henry Awayan of Whick Cake Creations in Alameda, Ca. In The Ube Baking Book, award-winning baker Henry Awayan shares over 50 stunning photos and easy recipes, featuring both traditional favorites and fresh new creations.
Ube is a vibrant purple yam from the Philippines, known for its sweet, nutty flavor and striking color. Loved in baked goods and desserts around the world, it’s become a global favorite. Don’t take our word for it, dive into the Airy Ube Chiffon recipe and bake at home!
Airy Ube Chiffon By Henry AwayanAs seen in The Ube Baking Book by Henry Awayan on page 8 |
PREP TIME: 15 min. | COOK TIME: 24 min. | MAKES 12 SERVINGS
Ingredients
- 5 eggs
- ⅓ cup vegetable oil
- ⅓ cup water
- 3 tablespoons ube extract
- ⅔ cup cake flour
- ⅔ cup sugar, divided
- ½ tablespoon baking powder
- ⅛ teaspoon salt
DIRECTIONS
- Preheat the oven to 375°F. Line an 8-inch round cake pan with parchment paper.
- Separate the eggs. Place the whites in a medium mixing bowl and set aside. Place the yolks in another medium mixing bowl.
- Add the vegetable oil, water, and ube extract to the egg yolks and whisk together.
- In a stand mixer, sift together the cake flour, ⅓ cup of the sugar, baking powder, and salt.
- With a whisk attachment on low speed, slowly add the yolk mixture to the flour mixture. Turn the speed to high and whisk until a light, fluffy batter forms, about 4 minutes.
- Meanwhile, beat the egg whites until they reach medium peaks. Add the remaining ⅓ cup sugar in a slow, steady stream and beat until the whites form stiff peaks. Be careful not to go past stiff peaks.
- Add the egg whites to the batter in three parts, slowly folding in each batch.
- Pour the batter into the prepared cake pan.
- Bake for about 24 minutes, rotating the pan halfway through. The cake is finished when it bounces back after being gently pressed in the middle.