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!