Home > Cakes > Yam Chiffon Cake

Yam Chiffon Cake

Here i am, dusting off the layers of dirt that has piled on this old, deserted blog.

If anyone is still reading this blog, i am sorry for the long leave of absence.

Anyways, here is me trying to make up for lost time..

Let’s get things rolling, because time’s a wasting!

Today, i made a Yam flavored Chiffon cake.

Soft, fluffy, sponge like cake, artificially flavored (whoops!) with yam paste.

Yes, yes, i should have known better than to use something artificial. But It’s been such a long time since i baked something, and i figured i shouldn’t be to ambitious.

Yam paste is actually this thick liquid that has both the yam flavor as well as its unmistakable rich shade of purple. All i did was just to tip a couple of drops of it into the batter, and voila, instant yamm-iness!

There’s the cake in its mold.

And, there is the cake out of the mold…

As you can see, i am not exactly an expert at unmolding cakes. I pretty much skinned the gorgeous golden brown top layer off this cake (Hence the brush, needed to dust off all the crumb deluge).

Love the pastel purple shade. It makes me feel all princess-y ! 🙂

Yam Chiffon Cake


115 grams cake flour

25 grams sugar

75ml coconut milk (again, i used the instant one)

60 grams oil

About 5 drops of magical yam paste

5 egg yolks

7 egg whites

1/4 tsp salt

1/2 tsp cream of tartar

100 grams sugar


1. Sift the cake flour. Add the sugar. Whisk them together.

2. In another bowl, mix the coconut milk, oil and the magical yam paste together.

3. Slowly, stir the mixture into the flour mix. Add the egg yolks and combine. Set aside.

4. In yet another bowl, beat egg whites, salt and cream of tartar till foamy. Slowly add the sugar, beat till the egg whites form stiff but not dry peaks.

5. Gently fold the egg whites into the flour mixture

6. Pour mixture into an ungreased tube pan (my pan measures to be 20 cm on top, 15.5 cm bottom, height 10 cm).

7. Bake in a preheated oven at 160 degree Celcius (not F) for 55 minutes. Immediately invert baked cake still in pan to cool before unmolding.









Categories: Cakes Tags: , , ,
  1. February 23, 2012 at 2:08 pm

    I’ve missed your posts! Glad to see you baking and posting again. 🙂

  2. February 23, 2012 at 2:49 pm

    I love the color as well. Such a pretty cake. Using yam flavor to make a chiffon is so creative.

  3. February 24, 2012 at 1:25 am

    Welcome back!

  4. February 24, 2012 at 5:02 am

    Nice to have you back … looking forward to your posts!

  5. yakyak
    February 24, 2012 at 9:50 am

    yay! she’s back! this looks so yummy!

  6. February 24, 2012 at 10:27 am

    delicious looking Chiffon Cake!!

  7. February 24, 2012 at 5:04 pm

    Welcome back! I’ve been wondering if you were ever coming back. Missed your gorgeous recipes and pics!

  8. February 25, 2012 at 11:01 am

    Nice to be reading your blog again!! Lovely color for the cake!

  9. February 26, 2012 at 4:05 am

    Love the purple color! 🙂 Never heard of yam paste- wonder if I can even find it here? Good to see you again!

  10. February 26, 2012 at 7:57 am

    This looks like the Philippine Ube cake, I love this!

  11. March 11, 2012 at 1:48 am

    Weee you’re back!:) I kept visiting only to find the pulled pork again and again, but am happy today to find some new posts yay!:)
    Ah, Chiffon cake. It’s so beautiful! I like the purple colour you achieved here. Looks so soft. These cakes always remind me of clouds. I am overdue for a chiffon cake! Need to make one:)

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