Something about the vibrant purple hue of Ube Roll Cake draws you in like no other dessert can. It’s not just a feast for the eyes—the moment you cut into this fluffy chiffon cake, the subtle aroma of coconut and vanilla wafts through the air, whispering promises of sweet indulgence. I discovered this delightful Filipino treat during a friends’ potluck, where everyone was fighting for a slice. The unique combination of whipped ube cream nestled within the soft cake was an irresistible surprise!
If you’re tired of the same old desserts or just want to impress your guests with a showstopper, this Ube Roll Cake is the perfect solution. Its light and airy texture is deceptively easy to make, and the stunning presentation will have everyone asking for seconds. Let’s dive into this recipe that will bring a touch of Filipino sweetness to your table and make your dessert game a whole lot more exciting!
Why is Ube Roll Cake a Must-Make?
Vibrant Color: The eye-catching purple hue makes it a stunning centerpiece.
Flavor Explosion: With the delicate notes of coconut and vanilla, every bite is pure bliss.
Easy to Make: Rolled up and filled with whipped ube cream, this is simpler than it looks!
Crowd-Pleaser: Serve it at gatherings, and watch it disappear in moments.
Change It Up: Mix in fresh fruits or different extracts to keep things exciting!
Don’t miss out on trying this delightful treat; it’s a comforting hug in dessert form!
Ube Roll Cake Ingredients
For the Cake
• 6 large eggs – Provide structure and moisture; for a vegan option, use egg replacer.
• ¼ teaspoon cream of tartar – Stabilizes egg whites to create a perfect meringue.
• 150 g granulated sugar – Sweetens and adds moisture; divided into 100g for meringue and 50g for yolk mixture.
• 50 g milk – Adds moisture and softness; can be substituted with almond milk for a dairy-free version.
• 50 g light-tasting oil – Contributes moisture and tenderness; melted coconut oil is a great substitute.
• 1 teaspoon ube extract – Infuses the cake with that signature ube flavor and vibrant color; can be replaced with ube halaya but may affect consistency.
• 1 teaspoon vanilla extract – Enhances the overall flavor of the cake.
• 120 g cake flour – Provides structure; all-purpose flour or a gluten-free blend can work as substitutes.
For the Whipped Cream Filling
• 400 g whipping cream – The base for your whipped filling; ensure it’s cold for the best results.
• 40 g powdered sugar – Sweetens the whipped cream; feel free to adjust to your liking.
• ½ teaspoon ube extract (for cream) – Further enhances the ube flavor in the filling.
• ½ teaspoon vanilla extract (for cream) – Adds depth to the cream’s flavor.
Get ready to impress your guests with this vibrant and delicious Ube Roll Cake!
How to Make Ube Roll Cake
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Prep: Preheat your oven to 350°F (175°C). Line a 12×17″ baking tray with parchment paper, creating a smooth surface for easy cake release.
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Separate: Carefully separate the egg yolks and whites into two different bowls, ensuring no yolk gets in the whites for perfect meringue.
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Beat Egg Whites: Beat the egg whites with cream of tartar until foamy. Gradually add 100g of sugar and continue beating until stiff peaks form; they should stand tall and glossy.
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Mix Yolk Batter: In another bowl, whisk together the egg yolks, 50g of sugar, milk, oil, ube extract, and vanilla until well combined. Sift in the cake flour, mixing just until incorporated.
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Combine: Gently fold in one-third of the meringue into the yolk mixture to lighten it. Then, carefully fold in the remaining meringue until no white streaks remain; you want it light and airy!
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Bake: Pour the batter into the prepared tray, smoothing it out evenly. Bake for 12-13 minutes until the edges are golden brown and the top springs back when touched.
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Cool & Roll: Once baked, let the cake cool for about 10 minutes. Flip it onto a wire rack, peel off the parchment paper, and immediately roll the cake up with the parchment, allowing it to cool completely in this shape.
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Prepare Filling: In a chilled bowl, whip the cold whipping cream with powdered sugar, ube extract, and vanilla extract until firm peaks form, creating a luscious filling.
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Assemble: Unroll the cooled cake, spread the whipped cream filling evenly over it, and then gently roll it back up without the parchment. Wrap the cake in plastic wrap and chill for at least 3 hours to set.
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Serve: Once chilled, slice off the ends and cut the roll into 1-1.5″ pieces. Arrange beautifully on a platter to serve.
Optional: Garnish with toasted coconut or fresh fruit for an extra touch of delight.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Ube Roll Cakes are perfect for meal prep enthusiasts! You can prepare the cake layer up to 24 hours in advance. Simply bake, cool, and wrap the rolled cake in plastic wrap, ensuring it’s airtight to maintain moisture. The whipped cream filling can be made up to 3 days ahead; just keep it refrigerated in a sealed container. When ready to serve, unroll the chilled cake, spread the filling, and roll it back up. Let it chill again for a minimum of 3 hours before slicing. This way, you’ll enjoy a delightful dessert that is just as delicious without the last-minute rush!
What to Serve with Ube Roll Cake?
Imagine delighting your guests with a gorgeous Ube Roll Cake surrounded by a medley of delicious accompaniments that enhance its charm and flavor.
- Filipino Coffee: The rich, bold flavors of Filipino coffee offer a satisfying contrast to the sweet, airy dessert, making each bite even more delightful.
- Fresh Mango Slices: Juicy, sweet mango pieces add a refreshing fruitiness that balances the sweetness of the cake beautifully, enhancing the tropical essence.
- Coconut Ice Cream: Creamy and luscious, coconut ice cream pairs perfectly with the ube-flavored cake, creating a delightful tropical twist.
- Buko Salad: The chewy textures and sweet coconut flavors in this Filipino salad complement the cake’s airy fluffiness for a delightful meal finish.
- Macadamia Nuts: Toasted nuts provide a crunchy element that contrasts wonderfully with the soft roll, adding a nutty richness to each bite.
- Lychee Juice: Refreshing and subtly sweet, this drink pairs seamlessly with the cake, cleansing the palate and leaving a burst of tropical flavor.
- Lemon Sorbet: A scoop of tangy lemon sorbet adds a zingy freshness that contrasts with the sweetness of the ube, making for a wonderfully balanced dessert experience.
- Taro Chips: Crispy and light, these savory snacks introduce a delightful crunch that rounds out the dessert table beautifully.
Expert Tips for Ube Roll Cake
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Egg Separation: Ensure egg whites are completely free from yolk for optimal whipping; even the smallest amount can hinder the process.
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Cooling Technique: Roll the cake while it’s still warm to prevent cracking. This technique helps maintain its shape and texture.
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Chill Time: Allow the assembled cake to chill adequately—this helps the whipped cream filling firm up, making slicing easier and cleaner.
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Ube Quality: Invest in a higher-quality ube extract for a richer flavor and vibrant color in your Ube Roll Cake.
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Taste Adjustments: Don’t hesitate to adjust the sweetness of the whipped filling to your preference; a little taste test before chilling can go a long way!
Ube Roll Cake Variations & Substitutions
Feel free to explore and customize your Ube Roll Cake with these exciting twists that will enhance its flavor and presentation!
- Dairy-Free: Substitute milk with almond or coconut milk for a dairy-free version without compromising texture.
- Vegan Swap: Use 6 tablespoons of egg replacer mixed with water instead of eggs for a vegan-friendly delight.
- Fruit Fusion: Layer in slices of fresh strawberries or mangoes before rolling for a refreshing burst of sweetness.
- Flavor Boost: Experiment with different extracts like pandan for a unique flavor profile that complements the ube.
- Texture Twist: Fold in some grated coconut to the cream filling for an added chewy texture that surprises the palate.
- Mini Rolls: Bake the batter in mini muffin tins for cute, bite-sized versions perfect for parties or get-togethers.
- Chocolate Swirl: Drizzle melted dark chocolate on top of the whipped cream before rolling to elevate the dessert into a rich chocolate-ube experience.
- Spice it Up: Add a pinch of cinnamon or cardamom to the whipped cream for a warm spice note that beautifully contrasts the sweetness.
Mix and match these variations to make this delightful Filipino cake your own!
Storage Tips for Ube Roll Cake
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Room Temperature: Enjoy your Ube Roll Cake fresh for the best flavor and texture; it’s delightful for up to 2 hours at room temperature before the cream may start to soften.
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Fridge: Wrap the cake tightly in plastic wrap to store in your refrigerator for up to 5 days. This keeps the cake moist and the filling fresh while allowing you to savor each slice!
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Freezer: For longer storage, the Ube Roll Cake can be frozen for up to 1 month. Wrap it securely in plastic wrap and then in aluminum foil. Thaw it in the refrigerator overnight before serving.
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Reheating: If desired, let the chilled cake sit at room temperature for about 30 minutes before serving. This helps revive the flavors and ensures a soft and creamy experience.
Ube Roll Cake Recipe FAQs
What type of ube should I use for the cake?
For the Ube Roll Cake, I recommend using high-quality ube extract to achieve that vibrant purple color and rich flavor. If you’re feeling adventurous, you can use ube halaya, a sweetened ube jam, but keep in mind it may alter the cake’s texture slightly.
How should I store the Ube Roll Cake?
Wrap the Ube Roll Cake tightly in plastic wrap and store it in the refrigerator for up to 5 days. This prevents it from drying out while maintaining the cream’s freshness and moisture. For longer storage, you can freeze the cake for up to 1 month. Just be sure to wrap it securely in plastic wrap and then aluminum foil. When you’re ready to enjoy it, thaw it overnight in the refrigerator before serving.
Can I freeze the Ube Roll Cake?
Absolutely! Freezing the Ube Roll Cake is a great way to preserve its deliciousness. Properly wrap the cake in plastic wrap followed by aluminum foil to prevent freezer burn. It can be stored for up to 1 month. When you’re ready to indulge, simply thaw it in the refrigerator overnight so it retains its soft texture.
What should I do if my cake cracks while rolling?
If your Ube Roll Cake cracks, don’t worry! This can sometimes happen if the cake cools too much before rolling. To troubleshoot, make sure to roll the cake while it’s still warm to maintain its elasticity. If cracks do occur, simply layer a little extra whipped cream on the outer surface when you serve; no one will know the difference, and it adds a beautiful touch!
Is this cake safe for people with egg allergies?
For those with egg allergies, you can substitute the eggs in the Ube Roll Cake with a commercial egg replacer. Be sure to follow the package instructions for the right proportions. The texture may differ slightly, but the delightful flavors will still shine through. You can also experiment with silken tofu or unsweetened applesauce as alternatives!
How can I enhance the ube flavor in the cream filling?
To amplify the ube flavor in the whipped cream filling, you can increase the amount of ube extract to 1 teaspoon instead of the listed ½ teaspoon. Remember to taste the cream after whipping and adjust the sweetness if needed to ensure a balanced flavor. This little tweak will elevate the cake’s delightful taste experience!
Ultimate Ube Roll Cake: Fluffy Joy in Every Slice
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12x17" baking tray with parchment paper.
- Carefully separate the egg yolks and whites into two different bowls.
- Beat the egg whites with cream of tartar until foamy. Gradually add 100g of sugar and continue beating until stiff peaks form.
- In another bowl, whisk together the egg yolks, 50g of sugar, milk, oil, ube extract, and vanilla until well combined. Sift in the cake flour.
- Gently fold in one-third of the meringue into the yolk mixture. Then, carefully fold in the remaining meringue.
- Pour the batter into the prepared tray and bake for 12-13 minutes until golden brown.
- Let the cake cool for about 10 minutes. Flip onto a wire rack and roll it up with the parchment.
- In a chilled bowl, whip the cold whipping cream with powdered sugar, ube extract, and vanilla extract until firm peaks form.
- Unroll the cooled cake, spread the whipped cream filling evenly, and roll it back up.
- Wrap the cake in plastic wrap and chill for at least 3 hours to set.
- Once chilled, slice off the ends and cut the roll into 1-1.5" pieces.