Welcome to the vibrant world of Filipino desserts with this Ube Cake Roll recipe! Featuring a soft chiffon cake infused with the unique, sweet taste of ube, this roll is generously filled and frosted with a light ube cream. I've simplified the process to make it easy for everyone to follow. Give this delightful recipe a try and bring a hint of purple and a burst of flavour to your dessert table!

Tip #1

Room Temperature Ingredients: Ensure your cream cheese and butter are at room temperature before starting. This helps achieve a smoother, more evenly mixed dough.

Tip #2

Do Not Overmix: Mix the flour until just combined to keep the cookies tender. Overmixing can lead to tough cookies.

Tip #3

Watch the Baking Time: Keep an eye on the cookies as they bake to avoid over-browning. Every oven is different, so it’s important to start checking them a minute or two before the recommended baking time.

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Ube Cake Roll

Preparation Time: 40 minutes | Baking Time: 25 minutes

Serves: 8 slices

Ingredients

Ube Chiffon Cake:

4 egg yolks
50g vegetable oil (¼ cup)
30g white sugar (I) (2 tbsp)
1 tsp ube extract
50g milk (¼ cup), heated
85g cake flour (¾ cup)
4 egg whites
60g white sugar (II) (4 tbsp)

Ube Cream:

360g heavy cream (1 ½ cups)
30g caster sugar (2 tbsp)
1 tbsp cornstarch (10g)
1 tsp ube extract

Preparation

Ube Chiffon Cake:

Prepare the Pan and Preheat Oven: Lightly brush a 25x30 cm (10x12 inches) rectangular baking pan with butter and line it with parchment paper. Preheat the oven to 160°C (320°F).
Mix Yolk Mixture: In a large bowl, whisk together the egg yolks, vegetable oil, 30g white sugar, and ube extract. Gradually add the hot milk, mixing until well combined.
Make the Meringue: In a separate bowl, beat the egg whites with an electric mixer until bubbles form. Gradually add 60g white sugar and continue to beat until stiff peaks form.
Combine and Bake: Gently fold the meringue into the yolk mixture in thirds using a spatula, ensuring not to deflate the mixture. Pour into the prepared pan, smoothing the top. Gently tap the pan on the counter to release any large air bubbles. Bake for 25 minutes.
Roll the Cake: Immediately after baking, lift the cake using the parchment paper and transfer it to a flat surface. While still warm, top with another sheet of parchment paper and carefully roll the cake starting from the short end. Allow to cool completely with the seam side down.

Ube Cream:

Prepare Ube Cream: In a chilled medium-sized bowl, whip the heavy cream for 30 seconds. Gradually add the caster sugar and cornstarch, continuing to whip until soft peaks form. Add the ube extract and whip until thick and fluffy.

Assembly:

Fill and Roll: Carefully unroll the cooled cake, remove the top parchment paper, and evenly spread the ube cream over the cake. Re-roll the cake along the original curl.
Final Touches: Ice the outside of the roll with additional ube cream and pipe swirls on top, if desired.
Chill and Serve: Chill the rolled cake in the refrigerator for at least 2 hours to set. After chilling, slice and serve.