Step 1

First, make your cake! Preheat the oven to 350° Fahrenheit. Do NOT grease your angel food cake pan! You actually want your cake to stick to the pan so that you can let it cool/dry upside down once it comes out of the oven. First, pulse the white sugar in a food processor until fine and dusty. Remove one cup of the sugar and set aside, then add the flour, sweet rice flour, ube powder, and salt to the food processor with the remaining 1/2 cup of sugar, and continue to pulse for 30 seconds.

Step 2

Then, separate your egg whites into a large bowl. I recommend separating one egg at a time into a small bowl in case any shell or bits of egg yolk get into the whites (if egg yolk does get into the whites, you have to throw them out – they will not whip correctly). Once all of your egg whites have been separated into a large bowl, let them sit at room temperature for at least 30 minutes (if your eggs are already room temp, skip this step). Once the eggs whites are room temp, use an electric mixer to beat the egg white on medium speed until foamy. Add in the cream of tartar and continue to beat until very soft peaks form. At this point, get the 1 cup of the fine sugar you set aside and start sprinkling it into your egg whites (while still beating with the mixer), 2 Tbsp at a time (do not pour sugar all in at once or it will deflate the eggs). Continue to beat and sprinkle in sugar until all sugar has been combined, and until stiff peaks form (this will take about 10 minutes). Add in the ube extract and beat to combine.

Step 3

Once stiff peaks form, slowly fold in the flour+sugar+ube powder+salt mixture 1/4 cup at a time until all of the mixture is combined into a voluminous cake batter. Do not mix, as this will deflate the eggs. Carefully scoop the angel food cake batter into your un-greased pan and then shimmy the pan on the counter to even out the top of the cake batter. Bake for 35-40 minutes or until a skewer inserted into the center of one side of the cake comes out clean. Remove from oven and immediately turn the cake, in the pan, upside down. Let the cake cool completely upside down for about 2 hours (or longer). This will preserve the height of the cake – if you let it cool sitting right side up, it will settle and not be fluffy.

Step 4

Finally, construct the cake! Once the cake is cool, in a large bowl, using an electric mixer, beat the cream on medium speed until thicker. Add in the ube extract and powdered sugar and continue to beat until medium-stiff peaks form.

Step 5

Once the cake is completely cool, turn right side up and run a butterknife around the edges of the pan to loosen the cake. Push the cake out of the pan and plate on a serving dish either right side up or upside down (I like upside down). Decorate with floofs of your ube whipped cream and then serve!