Ube Cake Roll ​
​
​INGREDIENTS:
  • 1 cup cake flour
  • 1/2 cup sugar
  • 1- 1 1/2 tsp baking powder
  • 1/2 tsp salt

  • 4 egg yolks
  • 1/4 cup oil (I used vegetable oil)
  • 1/4 cup milk 
  • 1 bottle (20 ml) ube flavor
  • 1/4 cup grated ube (thawed)

  • 4 egg whites
  • 1/4 tsp cream of tartar
  • 1/4 cup sugar

BUTTERCREAM FROSTING RECIPE:​​
  • 1/2 cup water
  • 3/4 cup sugar
  • 2 egg whites
  • 1/8 tsp salt
  • 1 tbsp sugar
  • 12 tbsp softened butter
​
Loading...

HOW TO MAKE UBE ROLL:
  • Preheat oven to 350 degrees F. Line a jelly roll pan with parchment paper.
  • In a bowl, whisk egg whites until frothy. 
  • Add cream of tartar. 
  • Gradually add 1/4 cup of sugar while beating in high speed until still stiff. Set aside.  
  • In another bowl, combine all the liquid ingredients (egg yolks, oil, milk, ube flavor and grated ube). Set aside.
  • In a mixing bowl, combine flour, sugar, baking powder, and salt.  
  • Pour-in the liquid ingredients to the flour mixture. Continue mixing until light & fluffy.
  • Using a spatula, gently fold in the egg whites mixture into the batter mixture.
  • Pour the batter evenly into the prepared pan and smooth top with a spatula. Bake for 20 to 25 minutes. 
  • Cake is ready if toothpick inserted comes out clean. 
  • Remove from oven. ​
​
  • Turn the cake out on a towel lightly sprinkled with powdered sugar***
  • Now that the parchment paper is on top, slowly peel off the parchment paper. 
  • Roll the still warm cake with the towel and leave on a wire rack (with the towel on it) to cool completely. 
  • **Note** You do not roll the towel inside the cake. You just use the towel to hold the cake and to roll it.  
  • Remove the towel. Slice the two ends of the cake. (Crumble and set aside).
  • Unroll the cake and transfer onto a parchment paper. 
  • Spread with a thin layer of buttercream frosting (recipe below) and re-roll the cake, frost the outside of the roll. 
  • Spread the crumbled cake around the frosted cake until covered.
  • Refrigerate for at least 2 hours before slicing. 
  • Serve & Enjoy! 

*** To turn out the cake on towel: After removing the cake from the oven, place the towel (lightly sprinkled with powdered sugar) on top of the cake then place another pan on top of the towel then invert the pan. ​
​

​PREPARE THE BUTTERCREAM FROSTING:
  • Beat the egg whites until frothy.
  • Add the salt and 1 tbsp sugar.
  • Beat at  medium speed until soft peak. Set aside.
  • In a sauce pan, combine water and sugar. Stir until sugar is dissolved.
  • Bring to a boil over moderate heat (no need to stir).
  • Boil for 2-3 minutes. 
  • Remove from heat and slowly pour hot syrup into whites, beating constantly until meringue is cool to the touch. 
  • ***NOTE*** Before proceeding, make sure meringue has cooled down.
  • Add softened butter (1 tbsp at a time), beating well after each addition until mixture is smooth.
  • ***Mixture may look curdled before all of the butter is added but will come back together by the time beating is finished.

*** You can also boil the sugar and water while preparing/beating the eggwhites. It's a matter of timing. ​
Loading...


​You might also like:
CACKLE comment system