Ube Swiss Roll Cake Recipe With Purple Yam Filling

Ube Swiss Roll Cake Recipe puts a Filipino twist on the classic rolled sponge that has delighted dessert lovers for generations.

The stunning purple hue alone makes any table feel more festive and special without requiring advanced baking skills.

Soft, delicate layers wrap around a creamy center to create something that looks as impressive as it tastes.

Filipino gatherings and celebrations often feature this gorgeous dessert because it gives smiles to everyone who sees it.

You can serve it at birthdays, holidays, or casual weekend get-togethers with equal success.

The combination of light texture and sweet filling makes it satisfying without feeling too heavy after a meal.

Every slice reveals a beautiful spiral pattern that makes plating feel effortless and elegant.

Go make one soon and watch how quickly it becomes a requested favorite at every gathering.

Why Ube Swiss Roll Cake Deserves Attention

• Colorful Surprise: This ube Swiss roll brings a stunning purple hue that sparks conversation at any gathering, making your dessert table instantly more exciting.
• Beginner-Friendly Technique: Even if baking feels intimidating, the step-by-step process for this roll is straightforward and forgiving, perfect for building your confidence in the kitchen.
• Cultural Fusion Treat: The recipe combines traditional Swiss roll techniques with Filipino ube flavor, giving your friends and family a delicious cultural experience they won’t forget.
• Minimal Ingredient Magic: With just a few basic pantry staples and some ube halaya, you can create a sophisticated-looking dessert that seems much more complicated than it actually is.

Ube Swiss Roll Cake Ingredients You’ll Need

• Large Eggs (4): Room temperature eggs separate easily and help create a light, airy cake texture.
• Cream Of Tartar (1/4 tsp): Stabilizes egg whites for a perfect meringue structure.
• Sugar (1/2 cup): Divided between egg whites and yolks to sweeten and help with cake structure.

• Ube Halaya (1/4 cup): Provides signature purple color and rich ube flavor to the cake.
• Whole Milk (1/4 cup): Adds moisture and helps blend ingredients smoothly.
• Neutral Oil (1/4 cup): Keeps the cake tender and prevents dryness.
• Vanilla Extract (1/2 tsp): Enhances overall flavor profile.
• Ube Extract (a few drops): Intensifies the purple color and ube taste.

• Cake Flour (1/2 cup): Creates a soft, delicate cake texture.
• Baking Powder (1/2 tsp): Helps the cake rise and become light.
• Salt (1/8 tsp): Balances and enhances the cake’s flavors.

• Heavy Cream (1 cup): Chilled cream whips up perfectly for a smooth filling.
• Ube Halaya (1/4 cup): Adds ube flavor to the creamy filling.
• Powdered Sugar (1 tbsp): Sweetens the whipped cream filling.
• Vanilla Extract (1/2 tsp): Provides additional depth of flavor.
• Ube Extract (2 drops): Optional for extra color intensity.

Tools Used for Ube Swiss Roll Cake

• 9×13 Jelly Roll Pan: A shallow, rectangular baking pan perfect for creating thin, even cake layers that roll smoothly.
• Electric Mixer: Essential for whipping egg whites and cream to create the light, airy texture of your Swiss roll.
• Large Mixing Bowls (2): Separate containers for your egg whites and yolk mixtures to keep ingredients organized.
• Parchment Paper: Crucial for easy cake removal and preventing sticking in your pan.
• Sifter: Helps blend dry ingredients and remove any lumps from cake flour, baking powder, and salt.
• Kitchen Towel: Helps roll the cake without cracking and provides a clean surface for shaping.
• Serrated Knife: Allows you to slice the cake cleanly and create neat, professional-looking servings.
• Plastic Wrap: Helps chill and set your rolled cake, keeping it fresh and maintaining its shape.
• Whisk: Perfect for blending egg yolks, ube halaya, and other wet ingredients smoothly.
• Spatula: Helps fold egg whites gently and spread filling evenly without deflating the batter.

Ube Swiss Roll Cake Baking Guide

Behind the Method of Ube Swiss Roll Cake

• Egg White Magic: Whip those egg whites with cream of tartar until they form soft, billowy peaks that look like clouds.
• Gentle Folding Technique: Carefully fold egg whites into the batter using a light touch, keeping the mixture airy and delicate.
• Rolling Pro Tip: Use a powdered sugar-dusted towel to help roll your cake without sticking, creating a perfect spiral every time.
• Filling Consistency: Whip the cream filling until it forms stiff peaks that hold their shape beautifully when your spatula lifts up.
• Chilling Secret: Let the rolled cake rest in the refrigerator for an hour to help it set and develop rich, smooth flavors.

Different Takes on Ube Swiss Roll Cake

• Gluten-Free Ube Roll: Replace cake flour with a gluten-free blend, keeping the same measurement. This swap works perfectly for those avoiding wheat and ensures your cake stays light and fluffy.
• Dairy-Free Alternative: Swap milk with coconut milk and use dairy-free whipping cream for the filling. Your roll will still have that creamy, dreamy ube flavor without dairy ingredients.
• Vegan Version: Use aquafaba instead of egg whites, replace eggs with a commercial egg replacer, and select plant-based cream alternatives. The texture might be slightly different, but the ube essence remains delicious.
• Lower Sugar Option: Cut sugar by half in both cake and filling, using stevia or monk fruit sweetener. This version lets the natural ube flavor shine through without excess sweetness.

How Can You Present Ube Swiss Roll Cake

• Slice Perfectly: Use a sharp serrated knife and clean each slice between cuts to get neat, beautiful cake pieces that show off the beautiful purple swirl.
• Serve Chilled: Keep the Swiss roll cake refrigerated until serving for the best texture and most vibrant flavor – about 30-60 minutes before slicing makes it ideal.
• Plate with Elegance: Dust the sliced cake with extra powdered sugar and add a small mint leaf or fresh berry on the side to make your dessert look super professional.
• Pair with Beverage: Serve alongside a hot cup of green tea or a cold glass of coconut water to complement the sweet ube flavor and lighten the cake’s richness.

Proper Storage For Ube Swiss Roll Cake

• Store the rolled cake wrapped tightly in plastic wrap in your refrigerator for up to 3 days. The filling stays fresh and the cake keeps its soft texture when chilled carefully.
• Keep extra ube halaya in an airtight container in your refrigerator for about a week, which helps preserve its smooth consistency and vibrant flavor.
• After slicing the Swiss roll, store remaining pieces in a sealed container with a slightly loose lid to prevent moisture buildup and maintain the cake’s delicate texture.
• When freezing, wrap the entire cake or individual slices in plastic wrap, then place inside a freezer-safe container. Frozen cake can last about 2 weeks and tastes best when thawed slowly in the refrigerator.

Popular Questions for Ube Swiss Roll Cake

Ube Swiss Roll Cake Recipe

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4.6 from 10 reviews

• Total Time: 1 hour 40 minutes
• Yield: 8 1x

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Description

Ube Swiss Roll Cake brings sweet Filipino flavors straight to your dessert table with creamy purple yam filling wrapped in delicate sponge. Delightful swirls of tender cake and smooth ube create a simple yet delicious treat that feels like a warm culinary hug.

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Ingredients

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Main Ingredients:

• 4 large eggs
• ½ cup sugar
• ½ cup cake flour
• ¼ cup ube halaya
• ¼ cup whole milk
• ¼ cup neutral oil
• 1 cup heavy cream

Supporting Ingredients:

• ¼ teaspoon cream of tartar
• ½ teaspoon baking powder
• ⅛ teaspoon salt
• ½ teaspoon vanilla extract
• ¼ tablespoon powdered sugar
• A few drops ube extract

Additional Flavorings:

• ½ teaspoon vanilla extract
• 2 drops ube extract

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Instructions

1. Preheat your oven to 350°F and line a 9×13 jelly roll pan with parchment paper. Lightly coat the parchment with cooking spray to prevent sticking.
2. Separate your egg whites into a clean bowl. Add cream of tartar and whip until soft peaks form. Gradually sprinkle in ¼ cup sugar, continuing to beat until stiff peaks develop.
3. In a separate bowl, whisk egg yolks with remaining ¼ cup sugar, ube halaya, whole milk, neutral oil, vanilla extract, and ube extract until the mixture becomes smooth and uniform.
4. Sift cake flour, baking powder, and salt directly into the yolk mixture. Gently whisk until ingredients are just combined, avoiding overmixing.
5. Carefully fold egg whites into the batter in three separate additions, maintaining as much air as possible to keep the mixture light.
6. Pour batter into prepared pan, spreading evenly with an offset spatula. Bake for 18-20 minutes until the surface springs back when touched.
7. Immediately invert the hot cake onto a kitchen towel dusted with powdered sugar. Peel off parchment paper carefully.
8. While cake is still warm, gently roll it up with the towel from the short end. Allow to cool completely at room temperature.
9. Whip chilled heavy cream with ube halaya, powdered sugar, vanilla extract, and optional ube extract until stiff peaks form.
10. Unroll the cooled cake and spread the whipped filling evenly across the surface.
11. Gently roll the cake back up, removing the towel as you go. Wrap in plastic wrap and refrigerate for 1 hour to set.
12. Trim the edges with a sharp serrated knife for a clean presentation. Slice and serve chilled.

Notes

• Check your ube halaya’s consistency before starting, as thicker versions might require a splash of milk to blend smoothly into the batter.
• Roll the cake while it’s still warm to prevent cracking, using a powdered sugar-dusted towel to prevent sticking.
• Whip the cream filling just until stiff peaks form to maintain a light, airy texture without becoming grainy.
• For a gluten-free version, swap cake flour with a 1:1 gluten-free flour blend and add 1/2 teaspoon xanthan gum for better structure.

• Prep Time: 20 minutes
• Cook Time: 18-20 minutes
• Category: Cakes
• Method: Baking
• Cuisine: Filipino

Nutrition

• Serving Size: 8
• Calories: 198 kcal
• Sugar: 14 g
• Sodium: 74 mg
• Fat: 13 g
• Saturated Fat: 5 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 16 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 76 mg