Indulge in the exotic flavors of the Philippines with this Ube Chiffon Cake Roll, a tantalizing dessert that combines the airy lightness of chiffon cake with the unique, sweet-nutty flavor of ube (purple yam). This recipe guides you through creating a spongy ube-flavored cake base, rolling it to perfection, and then filling it with a rich, whipped ube cream. It’s a visually stunning masterpiece, with its vibrant purple hues, making it a perfect showstopper for any gathering or a special treat for your loved ones.
Reimagined Recipe:
Ingredients:
For the Ube Chiffon Cake:
- 6 large eggs, yolks and whites separated
- ¼ teaspoon cream of tartar
- 150 grams granulated sugar, divided into 100g and 50g
- 50 grams milk
- 50 grams light-tasting oil
- 1 teaspoon ube extract
- 1 teaspoon vanilla extract
- 120 grams cake flour
For the Ube Whipped Cream:
- 400 grams whipping cream
- 40 grams powdered sugar
- ½ teaspoon ube extract
- ½ teaspoon vanilla extract
Instructions:
- Preparation: Start by preheating your oven to 350°F (175°C). Line a 12×17-inch baking tray with parchment paper at the bottom.
- Egg Separation: Carefully separate the egg yolks and whites into two large mixing bowls.
- Egg Whites: In the egg whites bowl, add cream of tartar. Whip until foamy, then gradually add 100g of sugar, beating until stiff peaks form.
- Yolk Mixture: In the yolks bowl, combine 50g sugar, milk, oil, ube, and vanilla extract. Blend until smooth.
- Combine with Flour: Sift the cake flour into the yolk mixture, stirring until just combined.
- Meringue Folding: Fold about one-third of the meringue into the yolk mixture, then gently fold in the rest.
- Baking: Pour the batter into the prepared tray, spreading it evenly. Bake for 12-13 minutes until golden.
- Cooling and Rolling: Let the cake cool slightly, then invert onto a wire rack. Peel off parchment, flip again, and roll with a new parchment paper. Cool completely.
- Whipped Cream: Whip together the cream, powdered sugar, and ube and vanilla extracts until firm peaks form.
- Assembling: Unroll the cake, spread whipped cream, leaving a margin at one end. Re-roll the cake, trimming any excess cream.
- Chilling: Wrap the roll in plastic and chill for at least 3 hours.
- Serving: Trim the ends, slice, and serve.
Enjoy this heavenly Ube Chiffon Cake Roll and share the recipe with your friends! Don’t forget to bookmark our site for more delightful and unique dessert recipes.
