Ube Chiffon Cake

submitted by philpot

Cake:
2 cups cake flour
1 Tbsp. baking powder
1 tsp. salt
1/2 cup granulated sugar
1 tsp. vanilla
1 Tbsp. brandy
3/4 cup milk
1 cup boiled, mashed and strained cebu ube (if available)
1/2 cup light corn syrup
7 eggyolks, slightly beaten
1/2 cup corn oil
1 cup eggwhites
1 tsp. cream of tartar
1/2 cup granulated sugar
few drops of violet food color (optional)

Ube Filling:
1 cup lukewarm water
1 med coconut, grated
1 kilo boiled and mashed ube
3/4 cup granulated sugar
1 tsp. salt
1 tsp. vanilla
1/2 cup whole milk
1/2 cup butter
3/4 cup condensed milk

Frosting:
1 cup butter
1 1/2 cups powdered sugar
3/4 cup whole milk
2 drops violet food color

Preheat oven to 375 F. Prepare four 9-inch round layer pans.
Sift flour, baking powder, salt and sugar into a bowl. Set aside.
Mix together vanilla, brandy, milk and ube until smooth. Add syrup,
eggyolks and corn oil. Stir
until thoroughly blended. Add this mixture to the dry ingredients. Mix
until smooth.
Meanwhile, beat eggwhites with cream of tartar until soft peak stage; add
1/2 cup sugar gradually, beating well until stiff peaks form but not dry.
Fold in the ube mixture gently into the beaten eggwhites, until well
blended. Add a drop or two of the violet food color, if desired. Blend
well.
Pour batter into prepared pans; bake in preheated oven for 25 to 30
minutes or till an inserted cake tester comes out clean. 7. Invert cakes
on wire racks to cool.

UBE FILLING:
Add the luikewarm water to the grated coconut and squeeze out the milk;
set aside. Combine the remaining 7 ingredients; mix well and pass through
a sieve. Let coconut milk boil in a heavy saucepan; add ube mixture.
Continue cooking over low heat until thick about 2 to 2.5 hours. Let
cool.

UBE FROSTING:
Cream 1 cup slightly softened butter until soft and fluffy. Add powdered
sugar alternately with milk and beat continuously until smooth. Blend in
food color. Place one layer of cake on cake platter. Spread some Ube
Filling. Top with the second cake layer; spread more Ube Filling. Repeat
the procedure for the rest of the cake layers and the Ube Filling. Frost
the whole cake with the ube frosting and pipe out pretty borders.


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