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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Sift cake flour, baking powder, and salt directly into the yolk mixture. Gently whisk until ingredients are just combined, avoiding overmixing.
- Carefully fold egg whites into the batter in three separate additions, maintaining as much air as possible to keep the mixture light.
- Pour batter into prepared pan, spreading evenly with an offset spatula. Bake for 18-20 minutes until the surface springs back when touched.
- Immediately invert the hot cake onto a kitchen towel dusted with powdered sugar. Peel off parchment paper carefully.
- While cake is still warm, gently roll it up with the towel from the short end. Allow to cool completely at room temperature.
- Whip chilled heavy cream with ube halaya, powdered sugar, vanilla extract, and optional ube extract until stiff peaks form.
- Unroll the cooled cake and spread the whipped filling evenly across the surface.
- Gently roll the cake back up, removing the towel as you go. Wrap in plastic wrap and refrigerate for 1 hour to set.
- 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