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Ube Cake Roll

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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! 

Close up shot of ube cake roll.

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.

Ube swiss roll on a cake plate.

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?

  1. 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.
  2. 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.  
  3. 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.
  4. Fold the beaten egg whites to the yolk batter in three additions until the mixture is uniform in color. A photo collage showing a bowl of whipped egg whites on the left, and a bowl of ube cake batter on the right.
  5. 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. Ube cake batter on a baking pan.
  6. 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. A collage showing how to prepare a chiffon cake for rolling.
  7. 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. A collage showing how to roll an ube chiffon.
  8. Transfer it to a cake plate and gently unwrap it. Frost the outside of the cake with the remaining ube cream. Top angle shot of ube cake roll on a plate.

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:
Close up shot of ube cake roll.

Ube Cake Roll

Prep Time: 35 minutes
Cook Time: 12 minutes
Total Time: 47 minutes

Ube Cake Roll is made of a soft ube flavored chiffon cake rolled and filled with ube whipped cream.

Ingredients

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

Instructions

  1. Preheat oven to 350 F. Grease a 10x15 inch baking pan and line it with parchment paper. Lightly grease the parchment paper.
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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:

  1. Beat together whipped cream, icing sugar and ube extract in the bowl of a stand mixer until thick and fluffy.

Notes

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
© wpopt
Cuisine: Filipino / Category: cakes
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! #purpleyam #ube #swissrolls | Woman Scribbles

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Comments

  1. Marissa Johnson says

    I am currently making this but I’m a little confused, I added the sugar to the yolk and now I’m beating the meringue but and your recipe it says to add the sugar, is there an extra step of sugar that we need to add to the meringue? Thank you for answering my question in advance

    Reply

    • sanna says

      Hi Marissa! Yes. There is another 1/4 cup of sugar to be added gradually as you beat the meringue. The sugar that goes with the yolks is a separate 1/4 cup.

      Reply

  2. Syra says

    Hi Ms. Sanna I wanted to make this ube macapuno roll. Is that possible? If so, do you mind telling me how to incorporate the macapuno? I’m planning to get the maacapuno in a jar. Thank you so much. I’m always happy whenever you reply to any of my questions. Some bloggers doesn’t do that. ☹️

    Reply

    • Rossana Velasco says

      Hi Syra! Great idea! To use a jarred macapuno, I suggest adding the macapuno strings by putting a thin layer ( (several strands here and there) on top of the ube whipped cream. The liquid in the jarred macapuno are quite dense, the chiffon cake may not hold the weight well upon rolling. So I suggest to add a thin layer of the macapuno only. Lastly, once you have frosted some flowers on top, add a dollop or two of the macapuno on top of the piped cream. 🙂

      Reply

      • Syra says

        Thank you Ms. Sanna. I appreciate you answering any questions that I have. One last question. I’m thinking instead on ube whipped cream can I use the whipped cream cheese frosting that you use for your ube chiffon cake? My friend and I made that cake before and I really like the whipped cream cheese frosting thank you so much.

        Reply

        • sanna says

          Yes you can do that Syra 🙂 My only problem with that is the cream cheese leaves a bit of clumpy texture on the cream, but it is still delish.

  3. Josephine says

    Thank you for your recipe and step by step baking procedures. I made my 1st ube jelly roll today and it turned out really good.
    Please continue sharing your yummy recipes

    Reply

  4. Liza C says

    Hello
    I tried this but it was not successful, I don’t know why my egg whites does not come out frothy, even If I mixed it with electric mixer for a long time. What am I doing wrong?

    Reply

  5. LizaC says

    Hello, I tried this Ube Roll, I want to know why my egg whites does not turn frothy even if I mixed it for a long time using my electric mixer. What am I doing wrong?
    Thanks

    Reply

  7. Mary Jennifer L Diaz says

    Good maam,
    why not used ube powder instead. does it ruined the batter.
    any non dairy whipped cream can do this. thank you so much
    i need your reply please

    Reply

  9. Katrina says

    Hello! Can i use ube powder instead of the liquid ube extract? If so, what would be the measurements for the powder? Thank you in advance!

    Reply

  12. Cha says

    HI! I don’t have cream of tartar, is that necessary? 🙂 Also, this recipe uses ube extract and not ube powder, right? 🙂 thanks!

    Reply

    • sanna says

      Hello! Ube extract and not powder 😉 Also, if you dont have cream of tartar use equal amount of lemon juice instead 🙂 Good luck!

      Reply

  14. Ellen Manalo says

    Hello Sanna! I would like to try your Ube Cake Roll but i don’t own a 10×15 inch baking pan because my oven is too small to accommodate a pan bigger than 9×13 inches. Do you think I can possibly use a 9×13 inch pan instead? Thanks in advance for replying and warm regards from your new fan in the Philippines!

    Reply

    • sanna says

      Hello there, Ellen! Does your 9×13 pan have high sides? I assume they have. If that’s the case the cake will rise up to take the shape of the pan and will be thicker. It may be difficult to roll it then. If you want, you can bake it in a 9×13 but don’t use all the batter. You can use the remaining batter to make a few pieces of cupcakes. The goal is for the 9×13 pan to be filled with batter less than 1/2 of its capacity.

      I hope that helps! Good luck!

      Reply

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