Red Ribbon Ube Overload - Filipino Purple Yam Chiffon Cake From Scratch | Cooking with Kurt

Learn how to make Red Ribbon's UBE OVERLOAD cake from scratch. This Filipino purple yam chiffon cake is hands down my favorite cake flavor. Enjoy! RECIPE: https://www.cookingwithkurt.com/recip... New video every 1st and 15th of the month. SUBSCRIBE so you don't miss it! SUBSCRIBE ► https://www.youtube.com/user/Cookingw... Share pictures and follow us on - Website: https://www.cookingwithkurt.com Facebook:   / cookingwithkurt   Instagram:   / cooking_with_kurt   TikTok:   / cookingwithkurt   Twitter:   / cookingwkurt   Pinterest:   / cookingwithkurt   Amazon: https://www.amazon.com/shop/cookingwi... Equipment: https://amzn.to/49M1OU5 Two 9-inch Cake Pan - https://amzn.to/3Sj2HhG Parchment Paper - https://amzn.to/47IGOwM Paper Towels - https://amzn.to/3xU2wBK Aluminum Foil - https://amzn.to/3U1uMeG Cake Strips - https://amzn.to/4aZgL76 Electric Mixer - https://amzn.to/3S1nzIU Cake Stand with Dome - https://amzn.to/3SiZHAL Food Processor - https://amzn.to/48SWUVj Cake Decorating and Piping Tips - https://amzn.to/4aXLVfm Ingredients: https://amzn.to/49M1OU5 For the chiffon cake: Dry Ingredients: 2 1/4 cups cake flour [254 g] - https://amzn.to/3HhfAm3 3 teaspoons baking powder [12 g] - https://amzn.to/47FyXQm 1/2 cup sugar [100 g] - https://amzn.to/48VsDFh 1 teaspoon salt [6 g] - https://amzn.to/3O5bvoS Wet ingredients: 8 egg yolks (egg whites will be used for meringue mixture) [160 g] 1/2 cup canola (or vegetable) oil [120 mL] - https://amzn.to/3w6eg3i 3/4 cup whole milk [180 mL] 1/2 cup ube halaya (ube jam) [120 mL] - https://amzn.to/4aOMUR5 1 tablespoon ube extract [15 mL] - https://amzn.to/3U3R3s7 1 teaspoon purple food coloring (gel paste) [5 mL] - https://amzn.to/4aSwox7 Meringue: 8 egg whites [240 g] 1 teaspoon cream of tartar [3.4 g] - https://amzn.to/3WctbUo 3/4 cup sugar [150 g] - https://amzn.to/48VsDFh For the frosting: 8 oz cream cheese (at room temperature) [226 g] - https://amzn.to/3w3373p 2 cups heavy cream [474 mL] 1/2 cup sugar [100 g] - https://amzn.to/48VsDFh 1 teaspoon vanilla extract [5 mL] - https://amzn.to/3HflEvn Alternative Buttercream Frosting Recipe (Swiss Meringue Buttercream Frosting): This is more stable, and will hold at room temperature in the summer or in warmer climates, like the Philippines! Use this frosting recipe if heavy cream / thick cream is not available. Ingredients: 5 egg whites [150 g] 1.5 cups sugar [300 g] - https://amzn.to/48VsDFh 1 lb unsalted butter [454 g] 1 tsp vanilla extract [5 mL] - https://amzn.to/3HflEvn Procedure: Whisk together 5 egg whites and 1.5 cups of sugar in a glass or stainless steel bowl. Then heat in a low heat water bath while continuing to whisk, till the sugar is dissolved (when it feels sticky to touch, and you hardly feel the grains of sugar anymore). Take it off water bath. And using an electric mixer, beat this mixture until it is glossy and stiff peaks form. Let it cool down to room temperature. When it is back to room temperature, continue beating and slowly add 1 lb of room temperature (unsalted) butter a little at a time (I slice them into 1 or 2 tablespoon size cubes). When the butter is fully mixed in, add 1 tsp of vanilla extract and mix until smooth. Continue to frost cake like in the video. *Disclaimer: Cooking with Kurt® is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases.