Ube Cake Roll
A soft and colorful Ube Cake Roll filled with creamy ube frosting, perfect for parties and celebrations.
Servings: 12 slices
Calories: 200kcal
Ingredients
For the sponge cake
- 4 large large eggs, room temperature, separated into yolks and whites Make sure the eggs are at room temperature for a fluffier sponge.
- 3/4 cup granulated sugar, divided Divide the sugar for better egg white peaks.
- 1/4 cup neutral oil
- 1/4 cup milk, room temperature Room temperature milk helps with the batter.
- 1 teaspoon vanilla extract
- 1 tablespoon ube extract
- 1 cup cake flour, sifted Sifted for a lighter cake.
- 1.5 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar Helps stabilize egg whites.
For the filling
- 1 cup heavy cream Cold heavy cream whips better.
- 1/2 cup cold cream cheese Best at a cool temperature for smooth mixing.
- 1/4 cup powdered sugar
- 2 to 3 tablespoons ube halaya (ube jam) Adjust based on desired flavor intensity.
- 1 teaspoon ube extract
Optional toppings
- to taste extra ube halaya for swirling
- to taste shredded coconut for sprinkling
- to taste powdered sugar for dusting
Instructions
Preparation
- Preheat the oven to 350°F and line a 10 by 15 inch jelly roll pan with parchment paper.
- In a bowl, whisk the egg yolks with half of the sugar until pale and slightly thick.
- Add oil, milk, vanilla extract, and ube extract to the yolk mixture, whisk to combine.
- Sift cake flour, baking powder, and salt into the bowl and fold gently until just combined.
- In a separate clean bowl, beat the egg whites with cream of tartar until foamy.
- Gradually sprinkle in the remaining sugar and continue beating until medium stiff peaks form.
Baking the sponge
- Fold one third of the beaten egg whites into the yolk batter, then fold in the remaining whites gently.
- Pour the batter into the prepared pan and spread evenly.
- Tap the pan on the counter to release air bubbles, then bake for 12 to 14 minutes.
- Once baked, run a knife along the edges and turn the cake onto a towel dusted with powdered sugar.
- While warm, roll the cake with the towel from the short end and let it cool.
Making the filling
- In a bowl, whip the cold cream cheese until creamy, then add cold heavy cream and whip until thick.
- Beat in powdered sugar, ube halaya, and ube extract until vibrant and fluffy.
- Unroll the cooled sponge, spread a layer of ube cream, leaving a half inch border.
Rolling and chilling
- Use the towel to help roll the cake tightly starting from the same short end.
- Wrap the roll in parchment or plastic and chill for 2 to 3 hours.
- Before serving, trim the ends, dust with powdered sugar, and decorate if desired.
Notes
Best served chilled. Pair with fresh berries or drizzle with sweetened condensed milk for extra sweetness.