Week 55: Ube Roll Cake

I am always obsessed with any ube dessert. The purple hue makes the cake so much more exciting to taste!

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For this recipe, I used a chiffon cake base. I love chiffon cakes because they yield a lighter and fluffier base, which pairs perfectly with whipped cream.

Ube is a purple yam that originates from the Philippines. It's often confused with taro, which is a little starchier.

You can get ube flavoring at most Asian grocery markets. I love that the flavoring allows the natural purple color of ube to shine without messing up the consistency of the cake batter.

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RECIPE:

INGREDIENTS:

Cake:

• 6 egg whites

• 6 egg yolks

• 1 teaspoon ube flavoring

• 1 cup all-purpose flour

• 1/2 teaspoon baking powder

• 1/4 cup vegetable oil

Frosting:

• 1 1/2 cups heavy whipping cream

• 3/4 cup powdered sugar

• 3/4 teaspoon ube flavoring

STEPS:

1. Preheat your oven to 350 degrees, and line a 9x13-inch baking sheet with parchment paper.

2. In the bowl of a stand mixer, beat the egg whites until stiff peaks form. Set aside.

3. In another bowl, beat the egg yolks, sugar, and ube flavoring until light and fluffy with an electric mixer. Then, fold in the flour, baking powder, oil, and after that, the egg whites.

4. Pour the batter into your prepared baking sheet and bake for 15 minutes.

5. Before the cake cools, roll up the cake starting from the short edge. Make sure not to take the parchment paper off because that will stop the cake from sticking together. Allow the cake to cool to room temperature.

6. In a bowl, beat the heavy whipping cream, powdered sugar, and ube flavoring until stiff peaks form.

7. Unroll the cake once it has cooled down. Apply the frosting you just made over the cake and roll it back to its old shape.

Enjoy!

The Bored Baker 👩🏽‍🍳