Chiffon Cake and its Filipino Variants
Chiffon cake is the first cake that I've tasted when I was just a toddler, around 3 years old. My elder sister celebrated her birthday with the chiffon cake as the major center of the food treats. I like the white icing on the cake, its sugary taste. I remember my mother scolded me due to the cake smudges around my mouth. I gulped some soft drink because I nearly choke due to the bits and pieces of cake that's been smacked in my mouth by my toddler-cousin. Well, that's part of children play...yet the soft flesh of the cake was unforgettable and the icing.
So, when I saw a featured recipe at the Facebook group and fan page of OFW (Overseas Filipino Workers), I decided to share a very enticing variant of Chiffon Cake that I've seen. Everyone of us agreed to share it with you, fellow hubbers. It's none other than....(drumroll please!)...UBE CHIFFON CAKE!!! (clap, clap, clap!)
UBE CHIFFON CAKE
2 cups cake flour
1tbsp baking powder
1 tsp salt
1/2 cup granulated sugar
1 tsp vanilla
3/4 cup milk
1 cup boiled, mashed and strained Cebu ube (if available or you can use powdered ube)
1/2 cup light corn syrup
7 eggs, slightly beaten
1 cup eggwhites
1/2 cup corn oil
1 tsp cream of tartar
few drops of violet food color (optional)
1 cup lukewarm water
1 medium coconut, grated
1 kilo boiled and mashed ube
3/4 cup granulated sugar
1 tsp salt
1 tsp vanilla
1/2 cup whole milk
1/2 cup butter
3/4 cup condensed milk
1 cup butter
1/2 cup powdered sugar
3/4 cup whole milk
2 drops violet food color
- Preheat oven to 375 F. Prepare four 9-inch round layer pans.
- SIFT flour, baking powder, salt and sugar into a bowl. Set aside.
- MIX together vanilla, brandy, milk and ube until smooth. Add syrup, egg yolks and corn oil. Stir until thoroughly blended. ADD this mixture to the dry ingredients. Mix until smooth.
- Meanwhile, BEAT eggwhites with cream of tartar until soft peak stage; add 1/2 cup sugar gradually, beating well until stiff peaks form but not dry.
- FOLD IN the ube mixture gently into the beaten eggwhites, until well blended. Add a drop or two of violet food color, if desired. Blend well.
- Pour batter into prepared pans; bake in preheated oven for 25 to 30 minutes or until the inserted cake tester or toothpick comes out clean.
- Invert cakes on wire racks to cool.
- ADD the lukewarm water to the grated coconut and squeeze out the milk. Set aside.
- COMBINE the remaining 7 ingredients; mix well and pass through a sieve.
- Let coconut milk boil in a heavy saucepan; add ube mixture. Continue cooking over low heat until thick (about 2 to 2.5 hours). Let cool.
- CREAM 1 cup slightly softened butter until soft and fluffy. Add powdered sugar alternately with milk and beat continuously until smooth. Blend in food color.
- Place one layer of cake on cake platter. Spread some ube filling.
- TOP with the second cake layer; spread more ube filling. Repeat the procedure for the rest of the cake layer.
- Frost the cake with the Ube frosting and pipe out pretty borders.
Chiffon Cake Recipe c/o CanolaInfo
Vanilla Chiffon Cake c/o panlasangpinoy
Facts about Chiffon Cake
A Chiffon Cake is a very light cake made with flour, eggs, sugar, vegetable oil, baking powder plus the flavorings. It differs from Butter Cake that is difficult to beat air into oil.
Foam cakes, like chiffon, angel cakes and other variants, achieve a fluffy texture by beating eggwhites until stiff and folding them into the cake batter before baking.
The oil-egg mixture creates a very moist texture, unlike the butter cakes that harden easily when put inside the refrigerator. Chiffon cake is lower in high-saturated fat contents that is more taken in a butter cake.
The person responsible for the invention of chiffon cake was the insurance salesman-turned-caterer Harry Baker in 1927. After 20 years, he sold it to the General Mills along with 14 variants. The name 'chiffon cake' was conceived and released to the public in a Betty Crocker pamphlet published in 1948.
Pandan-Coconut Chiffon Cake c/o whitesheepbrowncow
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