Enjoy this Filipino style swiss roll, Ube Pianono, that are filled with softened butter, coated with sugar and cut into serving slices.
Ube has massively grown in popularity even more because of the recent and on going lock down. With home bakers trying their hand at baking the trendy ube cheese pandesal and other ube things, the shortage of ube powder, bottled ube jam and liquid ube flavor was very much felt here in my city.
But lo and behold, last week my husband laid eyes on a shelf full of bottled ube liquid flavoring in our Oriental supermarket. So, this cake, this dream of mine finally happened. I bring you Ube Pianono.
Pianono is a popular Filipino bakery item that is like a version of swiss rolls. The original pianono back home is plain chiffon or sponge cake. In this version, I flavored the chiffon cake with liquid ube flavor while all the rest of the elements (the filling and coating) remain the same as the traditional ones.
Ube pianono are sliced into serving sizes, about 1 inch thick rolls, filled with margarine or butter and coated in granulated sugar.
How To Make Ube Pianono?
Whisk the egg yolks and sugar until the mixture is lighter in color. Stir in milk, canola oil and ube flavor. Combine flour and baking powder in another bowl and add it to the bowl with the ube mixture. Stir until smooth.
In the bowl of a stand mixer, beat the egg whites until frothy. Add the cream of tartar and continue to beat until soft peaks form. Add the sugar gradually while the mixer is running. Continue beating until stiff peaks form.
Gradually fold the beaten egg white mixture into the ube batter in three additions. Use a rubber spatula and combine the two mixtures until they are uniform in color.
Pour and scrape the batter into a prepared 11 x 17 inch baking pan that is greased and lined with parchment paper. (Grease the parchment paper too). Bake at 350 F for 8 minutes or so, or until a toothpick inserted at the center of the cake comes out clean.
Once slightly cool, slide the parchment paper into a wire rack and allow to cool completely.
To start the cake assembly, we need to peel off the parchment paper backing off the cake. Here is how to do that:
Sprinkle about 2 tablespoons of powdered sugar all over the cake surface. Cover the cake with a piece of parchment paper and top that with another baking pan of the same size.
Invert everything over. Gently peel off the parchment backing from the cake. Reposition the parchment paper and another baking pan on top. Invert everything over so the cake is upright again. It should now be resting on top of an inverted pan.Spread softened butter or margarine across the cake surface using an angled spatula. Starting on the short edge close to you, lift the parchment paper and start to roll the cake forward, until you reach the other end.
Wrap the cake in the parchment paper and press it along its body to reinforce the shape. Then, gently unwrap it and roll it in a plate of granulated sugar. Cut into the desired thickness and arrange on a serving plate.
Look at that 🙂 You know how I feel about naked, simple cake. This ube pianono is definitely one of those simple but delicious, unfrosted cake on my list. Viva naked cakes, viva bottled ube!
Tips for Baking Success
Eggs should be large-sized and at room temperature. Separate the whites from the yolks while they are cold and allow them to sit at room temperature for at least 15 minutes before starting with the recipe.
Every oven is different so monitor the baking time closely. This is a thin cake so it bakes fast, around 8 minutes or so. You don’t want to overbake the cake as it will dry out. There should be no brown spot on the cake surface but it should spring back to the touch. This is important so that the cake is not too dry that it will crack upon rolling.
Rolling the Cake
If the cake cracks a bit as you roll, continue to roll it forward and when you get to the end, press the roll firmly with your hands to mend the crack parts. You can see here why it is important that the cake is not too dry.
When sliced into 1-inch thickness, the ube pianono roll will yield about 7-8 slices.
You can store the leftover pianono in a tightly covered container at room temperature for up to 2 days. Refrigerate for longer storage.
More Ube Goodness:
- Ube Cheesecake
- Ube Chiffon Cake
- Ube Pie
- Ube Bread Rolls
- Ube Loaf Bread
- Ube Ensaymada
- Ube Morning Buns
- Ube Flan Cake