I absolutely love ube and this Ube Roll Cake is absolutely delicious. The cake is a light and fluffy chiffon cake that is rolled and filled with ube whipped cream. The cake rolling technique is actually far easier then you'd think and I'd recommend doing it while it's still slightly warm and then let it cool in the roll shape to make it easier when rolling again with the cream.
Ube Roll Cake
A light and fluffy ube chiffon cake with ube whipped cream.
Ingredients
Chiffon Cake:
- 4 large egg yolks
- ¼ cup sugar
- ¼ cup milk
- 3 tbsp canola oil
- 1 ½ tsp ube flavoring
- ¾ cup all-purpose flour
- ½ tbsp baking powder
- 4 large egg whites
- ¼ tsp cream of tartar
- ¼ cup sugar
Ube Whipped Cream:
- 1 ½ cup whipping cream
- 1 ½ tsp ube flavoring
- ⅔ cup icing sugar
Instructions
Chiffon Cake:
- Preheat oven to 350 F. Grease a 10x15 inch baking pan and line it with parchment paper. Lightly grease the parchment paper.
- In a large mixing bowl, whisk the yolks with a hand whisk until lighter in color. Add the sugar and continue to whisk the mixture until it has slightly thickened. Add the milk, canola oil and ube extract to the bowl. Whisk until incorporated.
- In a separate bowl, whisk together flour and baking powder. Gradually add this mixture to the yolk mixture and beat with the hand whisk until smooth and lump-free.
- In the bowl of a stand mixer, beat the egg whites until frothy. Add the cream of tartar and beat until soft peaks form. Add the sugar gradually while the mixer is running and continue to beat until stiff peaks form. Fold the beaten egg whites (meringue) into the yolk batter in three additions using a rubber spatula until the color of the batter is uniform. Pour and scrape the batter into the prepared baking pan. Bake for 10-12 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
- Slide the cake with the parchment paper backing into a wire rack. Place a piece of parchment paper that is slightly larger than your cake over it, and top it with a baking pan of the same size or larger. Invert everything over. Gently peel off the parchment paper from the cake. To turn the cake to its top side again, position another parchment paper on top, followed by another baking pan. Invert the cake once more. The cake should now be resting on an inverted baking pan. Sprinkle powdered sugar on top of the cake and slowly roll up with the short side. Let cool in a roll shape.
- Spread the half of the ube whipped cream on the cake, leaving about an inch border on the top and bottom edges. Lift the parchment paper edge that is close to you and start to roll the cake forward, moving the parchment paper along as you roll until the cake is shaped into a log. Press the cake firmly to reinforce the shape and transfer to a cake plate. Remove the parchment paper. Spread the remaining ube whipped cream all over the cake. Optional: Pipe plain whipped cream roses on top of the cake roll.
Ube Whipped Cream:
- Beat together whipped cream, icing sugar and ube extract in the bowl of a stand mixer until thick and fluffy.
Leave a Reply