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/4aOMUR5
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.