This soft and fluffy ube chiffon cake is flavored by a mixture of dehydrated purple yam powder, ube halaya, and coconut milk. Preheat oven to 325°F. In a large bowl, whisk together cake flour, ube powder, baking powder and salt. Set aside. In another bowl, whisk together egg yolks, half of the sugar, ube halaya, coconut milk, and oil.
In a large bowl, combine cake flour with a half cup of sugar, baking powder and salt, then sift together and whisk until combined. Set aside. In this recipe we need to use fresh eggs as possible.
Allow chiffon cake to cool in pan for about 90 minutes, or until cake is room temperature. Run a knife or a mini offset spatula around the perimeter of cake to dislodge and unmold. Remove cake from pan. Transfer to serving plate.
Preheat your oven to 350F. Line the bottom of 3 8-inch round baking pans with parchment paper and set aside. In a large bowl, sift 2 1/2 cups cake flour, 2 1/2 teaspoons baking powder and 1/2 teaspoon salt. In a smaller bowl, combine 2 teaspoons ube extract, 1/2 cup vegetable oil and 1/2 cup milk. Set aside.