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Ube chiffon cake with macapuno filling
This soft and fluffy ube chiffon cake is flavored with ube flavouring and coconut milk.
YIELDS
5
TO
7
Ingredients
Cake
- 6 eggs
- 1 teaspoon lemon juice
- 1 cup white sugar
- 1/3 cup oil
- 1 cup coconut milk
- 1 tablespoon ube flavoring
- 1 3/4 cup cake flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Filling
- 2 teaspoons gelatin powder
- 2 1/2 teaspoons water
- 3 cups heavy whipping cream
- 1/3 cup confectioners sugar
- 1 teaspoon vanilla extract
- 2 cups macapuno strings
Directions
Cake
- Separate eggs. Remove four tablespoons from the cup of sugar and add to egg yolks.
- Add lemon juice to egg white and beat while gradually adding the remaining sugar. Beat the egg whites to form a stiff fluffy peak.
- Whisk yolks and sugar until yolks are pale yellow. Add oil, ube flavouring, and milk and beat until combined.
- Sift flour, baking powder, and salt, and add to yolk mixture, being careful not to over mix.
- Fold one-quarter of the egg whites into the yolk mixture and whisk to lighten the batter. Add the next one-quarter and whisk to incorporate. Take lightened yolk mixture and pour into remaining egg whites and fold in carefully until no streaks of white remain.
- Pour this into greased baking pans and bake at 310° F for about 50 minutes. Cool cakes before adding the filling.
Filling
- Bloom gelatin in water. Heat in microwave for 15 seconds until liquified.
- Whisk cream, sugar, and vanilla to soft peaks. Add gelatin then beat to stiff peaks. Do not overwhip!
Assembly
- Top one cake layer with whipped cream, place coconut in the middle, top with the next cake layer, and repeat, finishing with the final layer of cake.
- Crumb coat cake with whipped cream then coat with a thicker layer of whipped cream.
- Put the remaining cream in a piping bag and pipe rosettes and swags to decorate the cake. Slice, serve, and enjoy!
