Learn how to make Red Ribbon's UBE OVERLOAD cake from scratch. This Filipino purple yam chiffon cake is hands down my favorite cake flavor. Enjoy!
RECIPE: [ Ссылка ]
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Equipment: [ Ссылка ]
Two 9-inch Cake Pan - [ Ссылка ]
Parchment Paper - [ Ссылка ]
Paper Towels - [ Ссылка ]
Aluminum Foil - [ Ссылка ]
Cake Strips - [ Ссылка ]
Electric Mixer - [ Ссылка ]
Cake Stand with Dome - [ Ссылка ]
Food Processor - [ Ссылка ]
Cake Decorating and Piping Tips - [ Ссылка ]
Ingredients: [ Ссылка ]
For the chiffon cake:
Dry Ingredients:
2 1/4 cups cake flour [254 g] - [ Ссылка ]
3 teaspoons baking powder [12 g] - [ Ссылка ]
1/2 cup sugar [100 g] - [ Ссылка ]
1 teaspoon salt [6 g] - [ Ссылка ]
Wet ingredients:
8 egg yolks (egg whites will be used for meringue mixture) [160 g]
1/2 cup canola (or vegetable) oil [120 mL] - [ Ссылка ]
3/4 cup whole milk [180 mL]
1/2 cup ube halaya (ube jam) [120 mL] - [ Ссылка ]
1 tablespoon ube extract [15 mL] - [ Ссылка ]
1 teaspoon purple food coloring (gel paste) [5 mL] - [ Ссылка ]
Meringue:
8 egg whites [240 g]
1 teaspoon cream of tartar [3.4 g] - [ Ссылка ]
3/4 cup sugar [150 g] - [ Ссылка ]
For the frosting:
8 oz cream cheese (at room temperature) [226 g] - [ Ссылка ]
2 cups heavy cream [474 mL]
1/2 cup sugar [100 g] - [ Ссылка ]
1 teaspoon vanilla extract [5 mL] - [ Ссылка ]
Alternative Buttercream Frosting Recipe (Swiss Meringue Buttercream Frosting):
This is more stable, and will hold at room temperature in the summer or in warmer climates, like the Philippines! Use this frosting recipe if heavy cream / thick cream is not available.
Ingredients:
5 egg whites [150 g]
1.5 cups sugar [300 g] - [ Ссылка ]
1 lb unsalted butter [454 g]
1 tsp vanilla extract [5 mL] - [ Ссылка ]
Procedure:
- Whisk together 5 egg whites and 1.5 cups of sugar in a glass or stainless steel bowl.
- Then heat in a low heat water bath while continuing to whisk, till the sugar is dissolved (when it feels sticky to touch, and you hardly feel the grains of sugar anymore).
- Take it off water bath. And using an electric mixer, beat this mixture until it is glossy and stiff peaks form. Let it cool down to room temperature.
- When it is back to room temperature, continue beating and slowly add 1 lb of room temperature (unsalted) butter a little at a time (I slice them into 1 or 2 tablespoon size cubes).
- When the butter is fully mixed in, add 1 tsp of vanilla extract and mix until smooth.
- Continue to frost cake like in the video.
*Disclaimer: Cooking with Kurt® is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases.
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