Description
This delightful Ube Roll Cake is a soft, fluffy, and visually stunning dessert made with delicate cake flour and vibrant ube extract. The light, airy sponge is perfectly complemented by a whipped cream cheese frosting that adds a creamy tang, making it an irresistible treat for any occasion. Rolled with care, it offers a lovely swirl of purple in every slice, celebrated in Filipino-inspired baking but cherished worldwide.
Ingredients
Scale
For the Cake Batter:
- 1 cup (120g) cake flour
- ½ tsp baking powder
- ¼ tsp salt
- 6 large egg yolks (room temperature)
- 2 tsp maple syrup
- 1 tbsp ube extract
- 2 tbsp water (room temperature)
- ½ cup (100g) granulated sugar
- â…“ cup (80ml) canola oil or vegetable oil
For the Meringue:
- 6 large egg whites (room temperature)
- â…“ cup (67g) granulated sugar
- ½ tsp cream of tartar
For the Whipped Cream Cheese Frosting:
- 1 block (8 oz or 225g) cream cheese, cold and cut into chunks
- 1 cup (200g) granulated sugar
- â…› tsp salt
- 1½ cups (360ml) heavy cream, cold
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 10×15-inch jelly roll pan by greasing it well and lining it with parchment paper to prevent sticking.
- Sift Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, and salt to aerate and combine them evenly. Set this mixture aside.
- Mix Wet Ingredients: In a large bowl, whisk the egg yolks, maple syrup, ube extract, water, granulated sugar, and oil together until the batter becomes thick and well blended. This forms the flavorful base of your cake batter.
- Prepare the Meringue: Using a clean mixing bowl, whip the egg whites with cream of tartar until foamy. Gradually add the sugar, about one tablespoon at a time, continuing to whip until stiff peaks form. This meringue will lighten your batter.
- Combine Batter and Meringue: Gently fold half of the meringue into the yolk mixture to lighten it, then gradually fold in the sifted dry ingredients and the remaining meringue, carefully incorporating everything without deflating the batter.
- Bake the Cake: Pour the combined batter evenly into the prepared jelly roll pan. Smooth the top with a spatula and tap the pan lightly on the counter to remove any air bubbles. Bake in the preheated oven for 20–25 minutes or until the cake springs back when lightly touched, indicating it is done.
- Roll the Cake: While still warm, invert the cake onto a clean kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper, then gently roll the cake along with the towel. This technique helps the cake maintain its shape and prevents cracking. Let it cool completely while rolled.
- Beat the Cream Cheese: In a large bowl, beat the cold cream cheese until smooth and creamy to ensure a silky frosting texture.
- Add Sugar and Salt: Incorporate the granulated sugar and salt into the cream cheese, mixing until fully combined and sweetened perfectly.
- Whip the Heavy Cream: Gradually add the cold heavy cream to the cream cheese mixture and whip until stiff peaks form, creating a rich, airy frosting.
- Fill the Cake: Carefully unroll the cooled cake and spread the whipped cream cheese frosting evenly across the surface, ensuring every bite has creamy deliciousness.
- Roll the Cake Again: Re-roll the cake tightly without the towel. Optionally, frost the outside of the cake with any remaining frosting for a polished look.
- Chill and Serve: Refrigerate the rolled cake for at least 2 hours to allow it to firm up and the flavors to meld. Dust with powdered sugar or garnish with ube crumbs before slicing and serving for an elegant finish.
Notes
- Room temperature eggs yield better volume and texture in the batter and meringue.
- Use a clean, grease-free bowl to whip egg whites and cream of tartar for perfect stiff peaks.
- Rolling the cake while warm prevents cracks and ensures a smooth spiral.
- Chilling the cake before slicing makes it easier to cut clean slices.
- Substitute canola oil with vegetable oil or light olive oil if preferred.
- Store leftovers wrapped in plastic wrap in the refrigerator for up to 3 days.
