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Chiffon Cake and its Filipino Variants

Updated on March 13, 2011

 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 (Photo courtesy of Admin L of FB Fan/Group Page of Hindi Porket Nasa Abroad MAYAMAN NA)
UBE CHIFFON CAKE (Photo courtesy of Admin L of FB Fan/Group Page of Hindi Porket Nasa Abroad MAYAMAN NA)
ORANGE CHIFFON CAKE (Photo courtesy of http://www.candlemaking.com/)
ORANGE CHIFFON CAKE (Photo courtesy of http://www.candlemaking.com/)
TRADITIONAL CHIFFON CAKE (Photo courtesy of http://whatscookingamerica.net/)
TRADITIONAL CHIFFON CAKE (Photo courtesy of http://whatscookingamerica.net/)
DELTA MOCHA CHIFFON CAKE (Photo courtesy of http://img.timeinc.net/)
DELTA MOCHA CHIFFON CAKE (Photo courtesy of http://img.timeinc.net/)
GUAVA CHIFFON CAKE (Photo courtesy of http://farm1.static.flickr.com/)
GUAVA CHIFFON CAKE (Photo courtesy of http://farm1.static.flickr.com/)
COCONU CHIFFON CAKE (Photo courtesy of http://www.womansday.com/)
COCONU CHIFFON CAKE (Photo courtesy of http://www.womansday.com/)
COFFEE CHIFFON CAKE (Photo courtesy of http://1.bp.blogspot.com/)
COFFEE CHIFFON CAKE (Photo courtesy of http://1.bp.blogspot.com/)
Slices of PANDAN CHIFFON CAKE (Photo courtesy of http://1.bp.blogspot.com/)
Slices of PANDAN CHIFFON CAKE (Photo courtesy of http://1.bp.blogspot.com/)
STRAWBERRY CHIFFON CAKE (Photo courtesy of http://1.bp.blogspot.com/)
STRAWBERRY CHIFFON CAKE (Photo courtesy of http://1.bp.blogspot.com/)

UBE CHIFFON CAKE

INGREDIENTS:

2 cups cake flour

1tbsp baking powder

1 tsp salt

1/2 cup granulated sugar

1 tsp vanilla

1tbsp brandy

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)

UBE FILLING

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

FROSTING

1 cup butter

1/2 cup powdered sugar

3/4 cup whole milk

2 drops violet food color

PROCEDURE

CAKE

  1. Preheat oven to 375 F. Prepare four 9-inch round layer pans.
  2. SIFT flour, baking powder, salt and sugar into a bowl. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Invert cakes on wire racks to cool.

UBE FILLING

  1. ADD the lukewarm water to the grated coconut and squeeze out the milk. Set aside.
  2. COMBINE the remaining 7 ingredients; mix well and pass through a sieve.
  3. 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.

UBE FROSTING

  1. 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.
  2. Place one layer of cake on cake platter. Spread some ube filling.
  3. TOP with the second cake layer; spread more ube filling. Repeat the procedure for the rest of the cake layer.
  4. Frost the cake with the Ube frosting and pipe out pretty borders.

(Source: http://www.internationalrecipes.net/)

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.

History

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

Comments

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    • travel_man1971 profile imageAUTHOR

      Ireno Alcala 

      5 years ago from Bicol, Philippines

      @rlyn fr. madrid: Ola, kabayan. Thank you for appreciating my effort. Mayroon pong white sugar syrup na puwede mong gawin. 1/4 part water and 1 part sugar. Pero available naman palagi ang corn syrup sa market, lalo na kapag cake ingredients ang hanap mo.

      Thanks again.

    • profile image

      rlyn fr.madrid 

      5 years ago

      Hello,,I like it so much..but..pano kung walang corn syrup? Anong puede kung ilagay? Thank u..

    • travel_man1971 profile imageAUTHOR

      Ireno Alcala 

      6 years ago from Bicol, Philippines

      @ chiquiqhay@yahoo.com - Thanks for appreciating this succulent hub. I hope you'll share it with your family and friends, too! :D

    • profile image

      chiquiqhay@yahoo.com 

      6 years ago

      ahh..its very nice

    • travel_man1971 profile imageAUTHOR

      Ireno Alcala 

      7 years ago from Bicol, Philippines

      @carolp: At last you've found it! I glad to be of help. Feel free to browse my other hands, kabayan. It might be helpful to you, too.

    • carolp profile image

      Carolina 

      7 years ago from Switzerland

      I have been looking for this chiffon recipe. It is one of my favorite. Salamat for sharing.

    • travel_man1971 profile imageAUTHOR

      Ireno Alcala 

      7 years ago from Bicol, Philippines

      @Madhuresh: Thanks for the link.

    • travel_man1971 profile imageAUTHOR

      Ireno Alcala 

      7 years ago from Bicol, Philippines

      @thesailor: You can order it. LOL!!!

    • travel_man1971 profile imageAUTHOR

      Ireno Alcala 

      7 years ago from Bicol, Philippines

      @BkCreative: Thanks for the appreciation. Yes, baking your own cake is the best option. Good luck!

    • profile image

      Madhuresh 

      7 years ago

      try here easy cake recipe http://cake-recipe-cook.blogspot.com/

    • thesailor profile image

      thesailor 

      8 years ago from Seven Seas

      Wow!!! The photos made me hungry...Hmmmn. Rate it up, travel, man! Congratulations!

    • BkCreative profile image

      BkCreative 

      8 years ago from Brooklyn, New York City

      Coffee, coconut, guava and more? Well, clap, clap, clap for sure. What a super hub and if I must eat cake - and I must - I prefer something light like chiffon - but try and find a great one here in New York City - it's hard. I'll have to do it all myself.

      Thanks so much for the photos, recipes, and history. Yay! I will bookmark for sure. Rated up and more.

      Awesome!

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