How to Make a Stunning Purple Yam (Ube) Swiss Roll Cake

Introduction

Want to create a show-stopping dessert that’s as delightful to look at as it is to eat? This Purple Yam (Ube) Swiss Roll Cake combines the earthy sweetness of ube, fluffy cream filling, and a beautiful spiral design. Perfect for birthdays, celebrations, or a tea-time treat, this cake will leave everyone impressed. Follow this easy recipe to create a delicious and elegant ube roll cake.

Ingredients

For the Ube Sponge Cake:

• 3/4 cup (95g) all-purpose flour
• 1/4 cup (30g) cornstarch
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs, separated
• 1/2 cup (100g) granulated sugar, divided
• 1/4 cup (60ml) ube extract or ube puree
• 1/4 cup (60ml) vegetable oil
• 2 tablespoons whole milk
• Purple food coloring (optional, for a vibrant color)

For the Cream Filling:

• 1 cup (240ml) heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For the Ube Buttercream Frosting:

• 1/2 cup (115g) unsalted butter, softened
• 1 1/2 cups (180g) powdered sugar
• 2 tablespoons ube extract or ube puree
• 1-2 tablespoons milk, as needed

Step-by-Step Instructions

Step 1: Prepare the Ube Sponge Cake

1. Preheat the oven to 350°F (175°C). Grease a 10×15 inch (25×38 cm) jelly roll pan and line it with parchment paper.
2. In a medium bowl, sift together the flour, cornstarch, baking powder, and salt. Set aside.
3. In another bowl, beat the egg yolks and 1/4 cup (50g) sugar until pale and thick. Mix in the ube extract, vegetable oil, milk, and a few drops of purple food coloring (if desired).
4. Gradually fold in the dry ingredients until just combined.
5. In a separate bowl, beat the egg whites until foamy. Slowly add the remaining 1/4 cup (50g) sugar and beat until stiff peaks form.
6. Gently fold the egg whites into the ube batter in three additions, being careful not to deflate the mixture.
7. Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.

Step 2: Roll the Cake

1. While the cake is still warm, dust a clean kitchen towel with powdered sugar. Carefully flip the cake onto the towel and peel off the parchment paper.
2. Starting from one short side, roll the cake tightly with the towel. Let it cool completely while rolled.

Step 3: Prepare the Cream Filling

1. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Cover and refrigerate until ready to use.

Step 4: Assemble the Cake

1. Once the cake has cooled, carefully unroll it. Spread an even layer of cream filling over the surface, leaving a 1-inch (2.5 cm) border at the edges.
2. Re-roll the cake tightly, without the towel, and place it seam-side down on a serving platter.

Step 5: Make the Ube Buttercream Frosting

1. In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar and beat until smooth.
2. Mix in the ube extract and milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.

Step 6: Frost and Decorate

1. Spread the ube buttercream evenly over the cake roll. Use a piping bag with a decorative tip to add swirls or patterns, if desired.
2. Garnish with edible flowers or decorative swirls for a stunning presentation.

Pro Tips for Success

• Roll the cake while it’s still warm to prevent cracking.
• Chill the assembled cake for at least 1 hour before slicing for cleaner cuts.
• Use natural ube extract or puree for the best flavor and color.
• Add a pinch of salt to the buttercream to balance the sweetness.

Conclusion

This Purple Yam (Ube) Swiss Roll Cake is a delightful and elegant dessert that’s perfect for any occasion. With its fluffy sponge cake, creamy filling, and vibrant purple frosting, it’s a treat that’s as stunning as it is delicious. Try this recipe today and impress your friends and family with your baking skills. Don’t forget to share your creations online—happy baking!