Image Courtesy: Pinoy Cooking Recipes
If you’re a sucker for delectable desserts, you might have seen purple-colored desserts and wondered where the color is derived from.
Let’s assume that the baker didn’t drop any artificial color into the dessert, we can safely infer that the key ingredient here that contributes to such a gorgeous violet hue is ube, a purple yam that is indigenous to the Philippines.
Essentially, it has a similar taste profile to that of sweet potato, except with a slightly nutty and vanilla taste.
Ube is used in all kinds of pastries and cakes, and it’s also popular as an ice cream flavor! While there are endless possibilities as to how you can include ube in your baking recipe, we’d like to introduce ube through a fluffy and creamy cake roll recipe akin to the one from Red Ribbon Philippines!
First, let’s get all the ingredients ready:
- 4 large egg yolks
- 1/4 cup sugar
- 1/4 cup milk
- 3 tbsp oil
- 1 and 1/2 tsp ube extract/paste
- 3/4 cup all-purpose flour
- 1/2 tbsp baking powder
- 4 large egg whites
- 1/4 tsp cream of tartar
- 1/4 cup sugar
Ube Whipped Cream (Filling)
- 1 cup whipping cream
- 1 tsp ube extract/paste
- 1/3 cup powdered sugar
Coconut Whipped Cream (Frosting)
- 1 14-ounce can coconut cream or full-fat coconut milk
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Let’s get rolling with the chiffon cake!
- Line a 10 x 15 inch greased baking pan with a greased parchment paper. Preheat your oven to 350 F for about 10 minutes.
- In a large mixing bowl, whisk 4 egg yolks until the color turns light. Pour in ¼ cup of sugar and whisk them together until the mixture turns dense. Pour in oil, milk, and ube flavoring or paste, and keep beating until everything is well-combined.
- Sift flour and baking powder in a separate bowl and pour the powdered mixture into the yolk mixture. Continue whisking until the mixture is smooth without lumps.
- In a new bowl, beat egg whites until frothy and white. You can either use a stand mixer or hand mixer for that. Pour cream of tartar and keep beating, followed by adding sugar slowly while mixing. Continue doing so until the mixture forms stiff peaks.
- Scoop up the beaten egg whites and mix into the ube batter, repeat this action 3 times. Mix it all with the folding technique until the batter is consistent in color.
- Pour all the batter into the pan. Bake for 10 to 12 minutes at 350 F.
- Allow the cake to cool. Next, sprinkle powdered sugar on top of the cake. Prepare a new parchment paper on a surface, then turn the cake upside down with the powder sugar side facing the new parchment paper.
- Next, tear away the old parchment paper that’s now on top of the cake. Spread a good amount of ube whipped cream on it gently.
- Lift the parchment paper underneath and start rolling the cake forward gently by moving the parchment paper a little as you roll, until it forms a cylinder shape.
- Press the cake gently with the parchment paper to keep the cake in shape.
11. As for the coconut-flavored frosting to top everything off, whip all coconut cream, powdered sugar, and vanilla extract and spread the mixture out nicely on the surface of the cake roll with a spatula.
12. Optional: sprinkle some toasted coconut flakes, chocolate sprinkles, or chopped almonds on top for extra texture. You can also add cherries or lychees if you like some fruity twist in your cake.
Voilà! This Ube Coconut Cake Roll will make you fall in love with the taste of ube and remind you of tropical lands when coupled with a glass of iced coconut water or lemon tea!