"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Ube Chiffon Cake Recipe

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This recipe for Ube Chiffon Cake, by , is from Ribét Academy Cookbook 2011-2012, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jasmin Natividad
Added: Sunday, October 2, 2011


1 c. cooked ube
1c. cake flour
1c. sugar
1-1/2 tbsp. baking powder
6 egg yolks
3/4 c. oil
3/4 c. milk
3/4 c. water
10 egg whites
1 c. sugar
1 tsp. cream of tartar

Preheat oven to 350ºF. Separate egg yolks from egg whites; set aside. Sift all dry ingredients, flour, sugar, salt, and baking powder at least three times. Put in a large bowl; make a well in the sifted dry ingredients. Add egg yolks, oil, milk, vanilla, and cooked ube, with the mixer on medium-high speed; beat until smooth.
In a separate mixing bowl, with mixer at high speed, beat egg whites with 1 teaspoon of cream of tartar, until soft peaks form. Slowly add sugar, a spoonful at a time, until stiff peaks form, but not dry. Gently fold in slowly the batter to the beaten egg whites, by using the lowest speed in mixer or by hand using a rubber spatula, until well blended. Pour batter in a tube pan and bake in oven for 50 minutes or until top springs back when lightly touched by finger. Cool in pan on wire rack. With spatula, loosen cake from pan and move to a cake plate. Frost with your choice of frosting.




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