Ube Cake Roll – Cooking Secrets

Looking for a dessert that’s not only eye-catching but also incredibly delicious? Enter the Ube Cake Roll. This light, fluffy, and creamy cake gets its vibrant purple hue from ube, a purple yam popular in Filipino cuisine. Its subtle sweetness, combined with a creamy filling, makes it a delightful treat for any occasion. Whether you’re already familiar with ube or you’re just discovering it, this cake roll is bound to become a family favorite.

What is Ube, and Why Should You Try It?

Ube, also known as purple yam, is a root vegetable native to the Philippines. It’s known for its mildly sweet, nutty flavor and stunning purple color, which makes any dish look beautiful. Ube is commonly used in Filipino desserts such as ice cream, cakes, and puddings. Its natural sweetness pairs perfectly with creamy ingredients, making it an ideal star for this cake roll.

This Ube Cake Roll is for anyone who enjoys light, spongy cakes and wants to add a unique, colorful twist to their dessert repertoire. It’s perfect for those seeking to explore global flavors, impress guests, or simply treat themselves to a little taste of the Philippines.

Ingredients for Ube Cake Roll

Here’s everything you’ll need for this delightful recipe:

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Cake Batter:

1 cup cake flour, sifted
1 tsp baking powder
1/4 tsp salt
6 large eggs, separated
3/4 cup sugar, divided
1/4 cup vegetable oil
1/4 cup ube halaya (ube jam)
1/4 cup ube extract
1/4 cup milk
1/2 tsp cream of tartar

Filling:

1 cup heavy cream, chilled
1/4 cup powdered sugar
1 tsp vanilla extract

For Dusting:

Powdered sugar

Directions to Make Ube Cake Roll

Step 1: Prepare the Cake Batter

Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
In a large bowl, whisk together the cake flour, baking powder, and salt. Set aside.
In a separate bowl, beat the egg yolks and 1/2 cup of sugar until light and fluffy. Add the vegetable oil, ube halaya, ube extract, and milk to the egg yolk mixture, mixing until well combined.
Gradually fold the dry ingredients into the wet mixture until the batter is smooth.

Step 2: Whip the Egg Whites

In another clean bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form.
Gradually add the remaining 1/4 cup sugar, continuing to beat until stiff peaks form.

Step 3: Combine and Bake

Gently fold the whipped egg whites into the ube batter in thirds, being careful not to deflate the mixture.
Pour the batter into the prepared jelly roll pan and spread evenly.
Bake for 15-18 minutes, or until the cake springs back when lightly touched.

Step 4: Roll the Cake

While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar.
Carefully peel off the parchment paper, then roll the cake up (starting from the short side) with the towel. Allow the cake to cool completely while rolled.