Red Ribbon Ube Overload - Filipino Purple Yam Chiffon Cake From Scratch | Cooking with Kurt

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: https://www.cookingwithkurt.com/recip...

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Equipment: https://amzn.to/49M1OU5
Two 9-inch Cake Pan - https://amzn.to/3Sj2HhG
Parchment Paper - https://amzn.to/47IGOwM
Paper Towels - https://amzn.to/3xU2wBK
Aluminum Foil - https://amzn.to/3U1uMeG
Cake Strips - https://amzn.to/4aZgL76
Electric Mixer - https://amzn.to/3S1nzIU
Cake Stand with Dome - https://amzn.to/3SiZHAL
Food Processor - https://amzn.to/48SWUVj
Cake Decorating and Piping Tips - https://amzn.to/4aXLVfm

Ingredients: https://amzn.to/49M1OU5

For the chiffon cake:

Dry Ingredients:
2 1/4 cups cake flour [254 g] - https://amzn.to/3HhfAm3
3 teaspoons baking powder [12 g] - https://amzn.to/47FyXQm
1/2 cup sugar [100 g] - https://amzn.to/48VsDFh
1 teaspoon salt [6 g] - https://amzn.to/3O5bvoS

Wet ingredients:
8 egg yolks (egg whites will be used for meringue mixture) [160 g]
1/2 cup canola (or vegetable) oil [120 mL] - https://amzn.to/3w6eg3i
3/4 cup whole milk [180 mL]
1/2 cup ube halaya (ube jam) [120 mL] - https://amzn.to/4aQlMz3
1 tablespoon ube extract [15 mL] - https://amzn.to/3U3R3s7
1 teaspoon purple food coloring (gel paste) [5 mL] - https://amzn.to/4aSwox7

Meringue:
8 egg whites [240 g]
1 teaspoon cream of tartar [3.4 g] - https://amzn.to/3WctbUo
3/4 cup sugar [150 g] - https://amzn.to/48VsDFh

For the frosting:
8 oz cream cheese (at room temperature) [226 g] - https://amzn.to/3w3373p
2 cups heavy cream [474 mL]
1/2 cup sugar [100 g] - https://amzn.to/48VsDFh
1 teaspoon vanilla extract [5 mL] - https://amzn.to/3HflEvn


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] - https://amzn.to/48VsDFh
1 lb unsalted butter [454 g]
1 tsp vanilla extract [5 mL] - https://amzn.to/3HflEvn

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.