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.
Preheat the oven to 350 degrees Fahrenheit. Set aside three 8-inch circular baking pans that have been lined with parchment paper. Sift 2 12 cup cake flour, 2 12 teaspoon baking powder, and 12 teaspoon salt into a large mixing basin. Combine 2 teaspoons ube extract, 12 cup vegetable oil, and 12 cup milk in a smaller bowl. Remove from the equation.
Ube Chiffon cake is a great treat for everyone and is best served after or in between meals. With this, your family will love it and you can just have it every day.
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.