Workshop@home: Ube Cake

Today’s Workshop@home project is possibly one of the most delicious deserts you may never have heard of, an Ube Cake! Ube Cakes are a traditional Filipino chiffon cake made from ube (a type of yam) and know for its striking purple color! So let’s get started with this tasty recipe, courtesy of Woman Scribbles..

ube main graphic

Ingredients List

Ube Cake

  • 4 large egg yolks
  • 1/4 cup sugar
  • 1/4 cup milk
  • 3 tbsp canola oil
  • 1 and 1/2 tsp ube flavoring
  • 3/4 cup all-purpose flour
  • 1/2 tbsp baking powder
  • 4 large egg whites
  • 1/4 tsp cream of tartar
  • 1/4 cup sugar


  • 1 and 1/2 cup whipping cream
  • 1 and 1/2 tsp ube flavoring
  • 2/3 cup icing sugar


  • Spatula
  • Three bowls (two large, one medium)
  • Electric mixer (handheld or freestanding)
  • Parchment paper
  • Baking pan
  • Small pot
  • Measuring cups and spoons
  • A frosting knife
  • A pastry bag and large plain tip
  • Oven mitts
  • Measuring cups and spoons
  • Wire cooling racks


1. Start by preheating your oven to 350 F°. Grease a 10×15 inch baking pan and line it with greased parchment paper. In a large bowl, whisk the egg yolks until it lightens in color. Add the sugar and beat them together until the mixture is slightly thick. Add in the oil, milk, and ube extract. Beat it until it’s incorporated.

2. Combine the flour and baking powder in a bowl, gradually adding it to the yolk mixture. Make sure to whisk well until it is smooth and lump-free (and very purple)!


3. In the bowl of a stand mixer, beat the egg whites until it’s frothy. Add in the cream of tartar, continuing to beat the mixture until soft peaks form. Add the sugar gradually while the mixer is still running until the mixture forms stiff peaks.

4. Carefully fold the beaten egg whites to the yolk batter in three dollops until the mixture is uniform in color.


5. Pour the batter into the pan. Bake at 350 F° for 10-to-12 minutes. Once it’s done, slide the baked cake, including the parchment paper backing, onto a wire rack to cool.


6. Make sure you let the cake cool before removing the parchment backing. Sprinkle icing sugar on top of the cake. Lay a piece of parchment paper over the cake, then lay a baking pan on top of that. Turn the cake over and peel off the parchment paper. Turn the cake upright again, repositioning the parchment over the cake, and then the baking pan. Turn it over again so that the cake is resting on an inverted baking pan.


7. Now for the ube whipped cream. Beat together whipped cream, icing sugar and ube extract in the bowl of a stand mixer until thick and fluffy.

8. Spread half of the ube whipped cream on top of the cake. Lift the parchment paper closest to you and roll the cake forward into the parchment paper. Move the parchment paper along with the cake as you roll until the cake is shaped into a log. Press the cake firmly around its body to reinforce the shape.


9. Move the cake onto a plate and gently unwrap it. Frost the outside of the cake with the remaining ube cream. Congratulations, you’ve now got a delicious (and very purple) treat!

ube main graphic



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