I’ve been looking for Ube jam or Purple Yam here in Singapore for a while but I’ve not had any luck at all finding it and when I ask people if they know where I can get it from they don’t even know what it is! I did find a Purple Yam root crop in the market but this is ‘Gabi’ which is called Purple Yam here in Singapore and it’s totally different than Ubi. Everyone seems to get confused with these and so am I, I bought one once thinking at first it was Ube but it’s defiantly not. Anyway, I went home to the Philippines and looked for the Ubi/Purple Yam there unfortunately they grow seasonally and they were not in season when I was there. I started to get really frustrated about finding Ube until one day I was doing a food shopping in my local supermarket and I saw Ube jams just sitting there on the shelf in front of me when I was not even looking for it! I was delighted and so I grabbed 2 big jars I know making from the scratch is always better but these two ube jams will do me good for now.
Let me tell you about this Ube or Purple Yam. Basically it’s a root vegetable that has a strong violet color and is sweet when cooked just like a sweet potato. In the Philippines Ube or Purple Yam is very popular in so many desserts, from cake, ice cream, candy, bread filling and even in Halo-Halo.
In this post I will explain how I had made an Ube Chiffon cake on my 27th birthday.
- 2 1/4 cups cake flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup white sugar
- 7 egg yolks
- 3/4 cup carnation evaporated milk
- 1/2 cup Ube jam or purple yam
- 1 teaspoon Ube halaya or Purple Yam flavoring
- 1/2 teaspoon purple gel paste
- 7 egg whites
- 1/2 teaspoon cream of tartar
- 3/4 cup white sugar
First preheat the oven to 170°C and line the bottom of a 3 x 9 inches pan with parchment paper. Do not grease.
In a bowl, sift together the flour, baking powder and salt and set aside.
Place the Ube jam in another bowl, and by using an electric mixer beat in 3/4 cup of milk and the Ube flavoring until smooth and well blended then mix in the egg yolks, sugar, vegetable oil. Next add the flour mixture until smooth, mix in the purple gel paste and stir thoroughly until the color is achieve and set aside.
In a large bowl, beat the egg whites with cream of tartar until foamy. Gradually add the sugar and continue beating until stiff peaks form. Fold 1/3 of the egg whites into the batter, then quickly fold in the remaining whites with no streaks remain.
Pour the batter into the prepared pan and bake to 30-35 minutes or until the center of the cake bounces back when touch or when a skewer inserted comes out clean. Invert pan on a wire rack and let it cool upside down. Carefully run a knife around the sides of the pan to release/loosen the cake if needed.
Using a serrated knife, cut half each cake horizontally
I’m not going to cover the icing of the cake in this post, but I used sugar pearls for the letterings, buttercream icing for frosting and whip cream for filling.