Step 1

Preheat oven to 325°F.

Step 2

In a large bowl, whisk together cake flour, ube powder, baking powder and salt. Set aside.

Step 3

In another bowl, whisk together egg yolks, half of the sugar, ube halaya, coconut milk, and oil. Mix until smooth.

Step 4

Add wet mixture to dry flour mixture. Mix until thick and smooth. Set aside.

Step 5

In a clean bowl, whip egg whites on low speed until foamy. Add cream of tartar and continue to whip on low speed. Add remaining sugar one tablespoon at a time while mixing. Once all the sugar has been adding, increase to medium-high speed and whip to almost stiff peaks.

Step 6

Add ube extract and whip to stiff peaks.

Step 7

Add whipped egg whites to cake batter in three additions. Using a sturdy spatula, gently fold in 1/3 of egg whites into cake batter. Mix until just combined. *DO NOT OVERMIX, otherwise the egg whites will deflate.

Step 8

Pour batter into an ungreased angel food cake pan. Bake for 45-50 minutes until toothpick inserted near center of cake comes out clean and top of cake springs back when touched.

Step 9

Immediately invert cake pan. Allow chiffon cake to cool in pan for about 90 minutes, or until cake is room temperature.

Step 10

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. If desired, dust with sifted powdered sugar.