Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable oil
- 7 large egg yolks
- ½ cup ube halaya (purple yam jam)
- 1 teaspoon ube extract
- 2 tablespoons water
- 7 large egg whites
- ¼ teaspoon cream of tartar
Special Equipment Needed:
- 9-inch tube pan
- Electric mixer
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch tube pan.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, mix together the oil, egg yolks, ube halaya, ube extract, and water until combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. In a separate 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 tube pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Time:
Preparation Time: 20 minutes
Cooking Time: 40-45 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information: N/A
Substitutions for Ingredients
- Coconut oil can be used in place of vegetable oil.
- Mashed sweet potato can be used in place of ube halaya.
- Vanilla extract can be used in place of ube extract.
Variations:
- Add ½ cup of chopped nuts to the batter for a crunchy texture.
- Add ½ cup of shredded coconut to the batter for a tropical flavor.
- Replace the ube extract with other flavor extracts such as almond, lemon, or orange.
Tips and Tricks:
- Make sure all of the ingredients are at room temperature before mixing.
- Make sure the egg whites are beaten until stiff peaks form.
- Be careful not to overmix the batter.
Storage Instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
- Reheat the cake in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Dust with powdered sugar before serving.
- Serve with a dollop of whipped cream.
- Top with fresh fruit such as strawberries or blueberries.
Garnishes:
- Powdered sugar
- Whipped cream
- Fresh fruit
Pairings:
- Ice cream
- Coffee
- Tea
Suggested Side Dishes:
- Fruit salad
- Yogurt
- Granola
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of water to the batter before baking.
- If the cake is too dense, add a few tablespoons of oil to the batter before baking.
Food Safety Advice:
- Make sure all of the ingredients are fresh and not expired.
- Make sure all of the utensils and equipment used are clean.
Food History:
- Chiffon cakes were invented in the 1920s by Harry Baker, a Los Angeles insurance salesman.
Flavor Profiles:
- Sweet
- Rich
- Creamy
Serving Suggestions:
- Serve as a dessert after a meal.
- Serve as a snack with a cup of coffee or tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Philippine