A soft purple yam chiffon cake layered with light cream frosting, a Filipino favourite. This mango version is finished with mango. Ready in about 1 hour 5 minutes.
Prep 30 min Cook 35 min Serves 10 Hard
Ingredients
🫙Vegetable Oil1/2 cup
🥚Eggs5, separated
🧀Milk1/2 cup
🌾All-Purpose Flour2 cups
🫙Sugar1 cup
🫙Baking Powder1 tbsp
🧀Cream Cheese200 g
🍦Whipped Cream1 1/2 cups
🍠Ube Halaya1 cup
Optional extras
🌶️Vanilla Extract1 tsp
🥭Mango1, diced
Instructions
1
Heat the oven to 165°C and line two cake tins.
2
Whisk yolks, half the sugar, oil, milk and ube halaya; sift in flour and baking powder.
3
Whip the whites with the remaining sugar to stiff peaks and fold in gently.
4
Bake 30–35 minutes until a skewer comes out clean; cool completely.
5
Beat cream cheese with some ube halaya, fold in whipped cream, and layer and frost the cake.
6
Top with diced mango.
Chef's tip
Bake by visual cues as well as time: every oven runs a little differently.
