Ube Chiffon Cake with Fresh Strawberries & Ube Whipped Cream Frosting

Are you looking for a light and fluffy dessert to impress your guests? Look no further than a small chiffon cake! This delicate cake is perfect for any occasion, from afternoon tea to a special celebration. Learn how to make this delectable treat with this easy-to-follow recipe.

What You'll Need:

To make a small UBE chiffon cake, you'll need the following ingredients:

  • 2/3 cup cake flour

  • 1/2 cup sugar

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/4 cup vegetable avocado oil (or any)

  • 3 large egg yolks

  • 1/4 cup water

  • 1 teaspoon vanilla extract

  • 3 large egg whites

  • 1/4 teaspoon cream of tartar

  • 2 tsp Halo Pantry's colorless Ube flavoring extract

Ube Whipped Frosting:

We used recipe by Sam Merritt at (https://sugarspunrun.com/stabilized-whipped-cream-frosting/#recipe) & added our flavoring to recipe instead of vanilla. Here are the ingredients.

  • 1 teaspoon unflavored gelatin 

  • 1 ½ Tablespoons cold water1 ½ cups heavy whipping cream cold

  • ½ cup (65 g) powdered sugar

  • 1 teaspoon Halo Pantry's Ube flavoring extract

  • OPTIONAL for natural coloring: use any purple fruit or veggie powder. We used Black Goji Berry by Rawnice. 

  • Sliced fresh strawberries to add into filled layers

Instructions:

1. Preheat your oven to 325°F (165°C) and prepare a small chiffon cake pan by greasing and flouring it.

2. In a mixing bowl, sift together the cake flour, sugar, baking powder, and salt.

3. In a separate bowl, whisk together the vegetable oil, egg yolks, water, and vanilla extract until well combined.

4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.

5. In another clean bowl, beat the egg whites and cream of tartar until stiff peaks form.

6. Gently fold the egg whites into the batter until just combined.

7. Pour the batter into the prepared pan and smooth the top with a spatula.

8. Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

9. Remove the cake from the oven and invert the pan onto a cooling rack to cool completely.

Tips for Success:

- Make sure your egg whites are at room temperature for the best results.

- Be gentle when folding the egg whites into the batter to maintain the cake's light and airy texture.

- Do not grease the chiffon cake pan, as the cake needs to cling to the sides to rise properly.

With this simple recipe, you can create a delicious small chiffon cake that will impress your friends and family. Enjoy the light and airy texture of this classic dessert!