Ingredient Notes
When making purple yam cake, choosing the right ingredients is key to achieving that moist and flavorful texture. Look for fresh purple yam, also known as ube, which can often be found in Asian grocery stores or specialty markets. If fresh ube isn’t available, you can opt for frozen or even powdered ube, but the flavor and texture may vary slightly. Make sure to check the labels for any added ingredients, as some powdered versions may contain additives or artificial flavors. Also, using high-quality eggs can make a noticeable difference in the cake’s fluffiness. The eggs should be at room temperature for best results, as this helps them incorporate better with the other ingredients. For the flour, all-purpose flour works perfectly for this chiffon cake, but if you’re looking for a gluten-free option, consider using a gluten-free all-purpose blend. Lastly, keep an eye on the baking powder; it’s essential for that light and airy texture. Fresh baking powder will give the best rise, so check the expiration date if you have an open container.
Storage Instructions
Proper storage of your purple yam cake will keep it fresh and delicious for days. Once the cake has cooled completely, wrap it tightly in plastic wrap or store it in an airtight container. This helps to retain moisture and prevents it from drying out. The cake can be kept at room temperature for about two days, but if you want to extend its shelf life, refrigerating it is a good option. Just remember that refrigeration can make the cake a bit denser, so allow it to come to room temperature before serving for the best texture. If you need to store the cake for a longer period, consider freezing it. Slice the cake into individual portions and wrap each slice in plastic wrap, then place them in a freezer-safe bag or container. This way, you can easily thaw just what you need. The cake can be frozen for up to three months. When you’re ready to enjoy it again, simply let it thaw in the refrigerator overnight or at room temperature for a few hours.
Frequently Asked Questions
What can I substitute for purple yam if I can’t find it?
If fresh purple yam isn’t available, frozen grated ube works well too. Just make sure to thaw and mash it before using. Powdered ube is another alternative, but it might change the flavor and texture a bit.
How should I store leftover purple yam cake?
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for about a week.
Can I make this cake ahead of time?
Absolutely, you can make this cake a day or two in advance. Just let it cool completely before wrapping it in plastic wrap to keep it moist.
What are some good toppings or serving suggestions?
This cake is beautiful on its own, but if you want to add a little something extra, a dusting of powdered sugar or a dollop of whipped cream pairs nicely. Fresh fruits like berries also make a lovely complement.
What common mistakes should I avoid when making this cake?
One common mistake is not using room temperature eggs, which can affect how well they whip up. Also, be careful not to overmix the batter once you’ve added the egg whites, as this can lead to a dense cake.
Purple Yam Cake
Ingredients
- 4 egg whites
- 1/2 cup white sugar divided
- 1/2 tsp cream of tartar
- 3 egg yolks
- 1/8 tsp salt
- 4 tbsp water
- 3 tbsp canola oil
- 3/4 cup mashed boiled purple yam you can use frozen grated ube, thawed and mashed
- 1 cup cake flour
Instructions
- Preheat the oven to 350° F.
- In a medium bowl, beat the egg whites, ¼ cup white sugar and cream of tartar until stiff peaks formed.
- In a separate bowl, whisk together the egg yolks, the remaining ¼ cup white sugar, salt, water and oil until combined.
- Add mashed purple yam and beat until blended. Gradually sift in the flour and beat in until smooth.
- Gently fold in half of the egg white mixture into the batter. Then fold in remaining egg whites until very well combined.
- Pour batter into the ungreased angel food cake pan and bake for about 25-30 minutes or until surface is golden brown and top springs back when touched lightly with finger.
- Immediately invert pan (with cake still in pan) on top of a plate and cool completely. After the cake has completely cooled, gently run a plastic knife around side and center of pan. Transfer cake to a serving plate.
- Serve and enjoy!
Notes
Nutrition
Made my first ube chiffon cake today using ube jam I received from Baguio. Tried this recipe and it turned out well! I used a round pan and cooked for 25mins. My cake had a faint purple color and a hint of ube flavor. Maybe I would try tweaking it a little bit by adding food coloring for a more vibrant color and find out how to add more ube flavor into it. But all in all, this is a great recipe in itself.
Thanks!
Yay! I love success story. Thanks for taking the time to write. Take care 🙂
Hello Liza –
NO baking powder in this recipe? Is ½ tsp cream of tartar enough to make the cake rise?
Yes, there’s no baking powder in this recipe. I used 1/2 tsp cream of tartar for this cake and it was enough to make the cake rise.
Hi ma’am! Can i use a round pan for this? Any adjustments on time of baking if ever? Thank you.
Hi Grace,
Yes, you can definitely use a round pan for this cake. I don’t know the exact baking time but start peeking at 25 minutes and go from there. Hope this helps! Take care 🙂