How to bake Ube Overload at home | Filipino Purple ube cake

Описание: 💜 Ube Chiffon Cake — soft, fluffy, and beautifully purple!
This Filipino-style chiffon cake is made with 8 eggs, fresh ube halaya, and a touch of ube extract for that signature color and flavor.
It’s light as air, slightly nutty, and so aromatic — perfect for any celebration or afternoon treat! 🌸
👇 Full Recipe (8 eggs)
Dry ingredients:
2 cups cake flour (or all-purpose flour, sifted)
2 tbsp baking powder
½ tsp salt
Wet ingredients:
8 egg yolks
½ cup canola oil
¾ cup whole milk or coconut milk
1 cup ube halaya (purple yam jam)
1 tsp ube extract
1 cup sugar (for yolks)
Meringue:
8 egg whites
½ tsp lemon juice
1 cup sugar (for whites)

1️⃣ Whisk yolks with sugar until pale. Add oil, milk, ube halaya, vanilla, and ube extract.
2️⃣ Add sifted dry ingredients. Mix until smooth.
3️⃣ Beat egg whites with cream of tartar until foamy, then add sugar gradually and whip to stiff peaks.
4️⃣ Fold meringue gently into ube batter in 3 parts.
5️⃣ Pour into an ungreased 10-inch tube pan.
6️⃣ Bake at 170°C / 340°F for 55–65 minutes.
7️⃣ Invert the pan and cool completely before removing.
8️⃣ Optional: Frost with whipped cream and sprinkle coconut flakes on top
✨ Light, airy, and irresistibly purple — this Ube Chiffon Cake will melt in your mouth!
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