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–+ servings
Top down view of a slice of ube roll cake on a scalloped plate on a wooden tray.

Ube Roll Cake

Author: Gail Ng
Soft and fluffy ube roll cake made with chiffon cake that rolls without ever tearing and filled with ube whipped cream!
4.83 from 23 votes
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Prep Time 1 hour 5 minutes
Cook Time 12 minutes
Chilling Time 3 hours
Total Time 4 hours 17 minutes
Yield 8 slices
Category Dessert
Cuisine Filipino

Equipment

Ingredients
  

Ube Chiffon Cake

  • 6 large eggs
  • ¼ teaspoon cream of tartar
  • 150 g granulated sugar, divided into 100g + 50g
  • 50 g milk
  • 50 g light-tasting oil
  • 1 teaspoon ube extract
  • 1 teaspoon vanilla extract
  • 120 g cake flour

Ube Whipped Cream

  • 400 g whipping cream
  • 40 g powdered sugar
  • ½ teaspoon ube extract
  • ½ teaspoon vanilla extract

Instructions
 

Ube Chiffon Cake

  • Prep: Preheat the oven to 350°F. Line a 12x17" baking tray with parchment paper only on the bottom. Set aside.
  • Separate eggs: Separate the egg yolks from the egg whites into two separate large mixing bowls, being careful not to get any yolk in the egg whites. Set the bowl of egg yolks aside.
  • Beat egg whites: To the bowl of egg whites, add cream of tartar. Use an electric hand mixer to beat the egg whites on medium speed until they become foamy like capuccinno foam.
  • Add sugar: Sprinkle in 100g of sugar, one tablespoonful at a time, mixing well in between each addition.
  • Whip to stiff peaks: After all the sugar has been added, keep beating until the meringue becomes stiff peaks. When you pull the mixer out of the bowl, the meringue should stand up on its own in small spikes and the tips should curl over. Set the meringue aside.
    Left to right: sprinkling a spoonful of sugar into bowl of foamy egg whites, meringue peaks on hand mixer beaters.
  • Egg yolk mixture: To the bowl of egg yolks, add 50g of sugar, milk, oil, ube extract, and vanilla extract. Use the same hand mixer to mix until combined.
    Left to right: egg yolks and ingredients in a mixing bowl, mixing purple mixture with a hand mixer.
  • Sift in flour: Use a fine mesh sieve to sift in the flour and mix again until just combined.
    Left to right: sifting flour into bowl of cake batter, mixing purple cake batter with a hand mixer.
  • Fold meringue into egg yolk mixture: Add about ⅓ of the meringue into the egg yolk mixture. Use a spatula to fold them together until just combined. Add the rest of the meringue and fold until no streaks remain.
    Left to right: dropping meringue from a spatula into a bowl of cake batter, folding meringue into cake batter.
  • Fill pan: Pour the batter into your lined baking tray. Use an offset spatula to push the batter into the corners of the pan and smooth it into an even layer.
    Left to right: pouring cake batter onto baking sheet, spreading cake batter across baking sheet with an offset spatula.
  • Bake: Bake the cake for about 12-13 minutes or until the edges of the cake are slightly golden brown.
  • Release the cake: Let the cake cool in the pan for about 5 minutes. Don't let it cool completely. The next steps should be done while the cake is still warm. Run an offset spatula around the edges of the cake to release it from the pan.
  • First flip: Place a wire rack on top of the baking tray. Grab both sides of the tray and the rack and flip them upside down. Remove the tray and the cake will be on the rack. Peel the parchment paper off the cake.
    Left to right: placing wire rack on top of cake in pan, peeling parchment paper off cake sheet.
  • Second flip: Place a new sheet of parchment paper on top of the cake. Grab both sides of the rack and the parchment paper and flip them upside down again. Remove the rack. The nicest side of the cake sheet will now be facing down on the parchment paper and will become the outside of the cake roll.
    Left to right: flipping cake sheet onto parchment paper, cake sheet on top of parchment paper.
  • Pre-roll the cake: Starting at one short end of the cake sheet, roll the cake up with the parchment paper. Let it rest in this rolled-up log shape until it cools completely.
    Left to right: hands rolling cake sheet up, hands holding rolled-up cake to show spiral side view.

Ube Whipped Cream

  • Whip cream: In a large mixing bowl, add whipping cream, powdered sugar, ube extract, and vanilla extract. Use an electric hand mixer on low-medium speed to beat them until it thickens and becomes firm peaks.
    Left to right: ingredients in mixing bowl, mixing ube whipped cream with hand mixer.
  • Smooth cream onto cake: Unroll the cooled cake sheet. Plop some of the whipped cream on top and use an offset spatula to smooth it into a generous, even layer. Leave about 2" of empty space at one end of the cake sheet (this will be the end of the roll).
    Left to right: dropping ube whipped cream on top of ube cake sheet, spreading whipped cream across cake sheet with offset spatula.
  • Roll cake: Starting at one short end of the cake sheet, start rolling up the cake in the same way it was pre-rolled. When you get to the end of the roll, use an offset spatula to clean up any excess whipped cream that may have squished out before letting the cake roll rest on top of the last edge.
    Left to right: hands rolling cake sheet up, scraping excess whipped cream off of cake roll with an offset spatula.
  • Chill: Wrap the cake roll with plastic wrap. Twist the plastic wrap at both ends of the roll and secure with clips. Gently reshape the roll with your hands if needed. Chill the cake in the fridge for at least 3 hours or overnight to let the cream set before slicing into it.
  • Slice: Once chilled, slice about ½" off both ends of the roll to reveal the beautiful swirl. Cut the roll into 1-1.5" slices and serve!
    Left to right: slicing the end off of cake roll with a knife, cake roll with the end cut off to show spiral inside.

Video

Nutrition

Calories: 427kcal | Carbohydrates: 37g | Protein: 8g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 180mg | Sodium: 64mg | Potassium: 136mg | Fiber: 0.4g | Sugar: 26g | Vitamin A: 924IU | Vitamin C: 0.3mg | Calcium: 62mg | Iron: 1mg
Keywords ube cake roll, ube roll cake, ube swiss roll
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