Ube Roll Cake Ever Recipe

Ube Roll Cake is a beautiful and delicious dessert made with a soft, moist ube-flavored sponge cake, filled with a rich and creamy ube-flavored filling. It’s a popular treat in Filipino cuisine, and it has a stunning purple color that adds to its appeal. Here’s how to make this delightful roll cake!

Ingredients:

For the Ube Sponge Cake:

5 large eggs (room temperature)
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup ube halaya (ube jam) (or ube powder for flavor, adjusted as needed)
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
1/4 cup vegetable oil
Purple food coloring (optional, for a more vibrant purple)

For the Ube Filling:

1/2 cup ube halaya (ube jam) (or ube powder)
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup sweetened condensed milk (optional, for extra sweetness)

Instructions:

1. Make the Ube Sponge Cake:

Preheat the oven to 350°F (175°C). Line a 9×13-inch baking sheet or jelly roll pan with parchment paper, making sure to leave some overhang for easy removal later.
Whisk the eggs: In a mixing bowl, beat the eggs using an electric mixer on high speed for about 3-4 minutes until the mixture becomes pale and frothy.
Add the sugar and vanilla: Gradually add the granulated sugar while continuing to beat. Add the vanilla extract and beat for another 1-2 minutes until the mixture is thick and smooth.
Add the ube halaya (ube jam): Stir in the ube halaya or ube powder. If you want a vibrant purple color, add a few drops of purple food coloring.
Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Combine the wet and dry ingredients: Gently fold the flour mixture into the egg mixture. Then, slowly pour in the milk and vegetable oil, stirring carefully until fully incorporated. The batter will be thick but smooth.
Bake the sponge cake: Pour the batter into the prepared baking pan and spread it out evenly. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
Cool the cake: Once done, remove the cake from the oven and let it cool for about 5 minutes in the pan. Then, invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper carefully, then gently roll the cake up in the towel (from one short side to the other) to create a loose log. Let it cool completely while rolled up.

2. Make the Ube Filling:

Whip the cream: In a chilled mixing bowl, beat the heavy cream and powdered sugar on high speed until stiff peaks form.
Add the ube halaya (ube jam): Once the whipped cream is ready, gently fold in the ube halaya or ube powder and vanilla extract. If desired, add condensed milk for extra sweetness and richness.

3. Assemble the Ube Roll Cake:

Unroll the cake: Once the cake has cooled completely, carefully unroll the cake from the towel.
Spread the filling: Evenly spread the ube cream filling over the entire surface of the cake, leaving a small border around the edges.
Roll the cake back up: Gently re-roll the cake without the towel, making sure it’s snug but not too tight.
Chill the cake: Place the rolled cake seam side down on a serving platter. Chill the roll cake in the refrigerator for at least 2 hours to set.

4. Serve:

Once chilled, slice the Ube Roll Cake into rounds and serve! Garnish with additional powdered sugar or grated ube for extra flair if desired.

Tips:

Using Ube Powder: If you can’t find ube halaya, you can use ube powder, but you might need to adjust the amount of sugar and liquid in the recipe to compensate for the consistency of the jam.
Chill the Cake: Chilling the cake after rolling it helps it hold its shape and makes slicing easier.
Flavor Adjustments: If you want to intensify the ube flavor, you can add ube extract to both the cake and the filling.

This Ube Roll Cake is a perfect combination of soft, light cake with a creamy, flavorful filling. Its stunning purple color and unique taste make it a show-stopper at any event!