Ube Cake Roll is made of a soft ube flavored chiffon cake rolled and filled with ube whipped cream. It is a simple, heavenly ube cake dream!
Finally, Ube Cake Roll on the blog. It is funny that while I made this cake lots of time in my baking life already, we are only seeing it in the blog just now.
Pardon me for delaying but now that it is here, allow me to lure you a little into making this the next cake you bake.
Aside from the fact that ube is so lovely in its purple color, this cake is so light because it is a chiffon. One where the egg whites are beaten separately to yield the lightest, delicate texture.
The ube flavor is easily achieved using ube flavor from a bottle, and the ube whipped cream, so creamy and light complements the cake perfectly.
And if you dread the cake rolling, girl,don’t overthink it. Let’s just do this, shall we?
How to Make Ube Cake Roll?
Preheat oven to 350 F. Grease a 10×15 inch baking pan and line it with parchment paper. Grease the parchment paper. In a large bowl, whisk the egg yolks until it lightens in color. Add the sugar and beat them together until the mixture is slightly thick. Add the oil, milk and ube extract. Beat until incorporated.
Combine flour and baking powder in a bowl and gradually add it to the yolk mixture. Whisk well until it is smooth and lump-free.
In the bowl of a stand mixer, beat the egg whites until frothy. Add cream of tartar and continue to beat until soft peaks form. Add the sugar gradually while the mixer is still running until the mixture forms stiff peaks.
Fold the beaten egg whites to the yolk batter in three additions until the mixture is uniform in color.
Pour and scrape the batter into the prepared pan. Bake at 350 F for 1o-12 minutes. Slide the baked cake, including the parchment paper backing, onto a wire rack to cool.
Once the cake has cooled, you need to remove the parchment backing. To do this: Sprinkle icing sugar on top of the cake. Lay a piece of parchment paper that is slightly bigger than your cake over it. Top it with a baking pan of the same size or bigger. Invert everything over and gently peel off the parchment paper.
To turn the cake upright again, reposition the parchment over the cake, and then the baking pan. Invert everything over again so that the cake is resting on an inverted baking pan.
Spread half of the ube whipped cream on top of the cake. Lift the parchment paper that is closest to you and start to roll the cake forward. Move the parchment paper along with the cake as you roll, until the cake is shaped into a log. Press the cake firmly around its body to reinforce the shape.
Transfer it to a cake plate and gently unwrap it. Frost the outside of the cake with the remaining ube cream.
That was not so hard, isn’t it? Behold a simply stunning cake roll. A real fulfillment to see. The real reward though is in that first heavenly slice. Enjoy!
More Cake Rolls for You:
For the Chiffon Cake
- 4 large egg yolks
- 1/4 cup sugar
- 1/4 cup milk
- 3 tbsp canola oil
- 1 and 1/2 tsp ube flavoring
- 3/4 cup all-purpose flour
- 1/2 tbsp baking powder
- 4 large egg whites
- 1/4 tsp cream of tartar
- 1/4 cup sugar
For the ube whipped cream
- 1 and 1/2 cup whipping cream
- 1 and 1/2 tsp ube flavoring
- 2/3 cup icing sugar
- 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 and allow to cool completely. Once the cake is cool, remove the parchment backing. To do this, sprinkle powdered sugar on top of the cake. 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.
- 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.
To make the ube whipped cream:
- Beat together whipped cream, icing sugar and ube extract in the bowl of a stand mixer until thick and fluffy.
The ube flavoring used is the liquid type (Ferna Flavacol or McCormick).
Make sure that the eggs are at room temperature. For ease, separate them while they are cold then allow them to stand at room temperature for 20-30 minutes.
Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 280Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 133mgSodium: 164mgCarbohydrates: 32gFiber: 0gSugar: 22gProtein: 7g