Description
A visually stunning and delicious Purple Yam Roll Cake, perfect for special occasions or a cozy treat.
Ingredients
Scale
- 1 cup ube puree
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 5 large eggs, separated
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper.
- In a bowl, sift together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat the egg yolks and granulated sugar until light and fluffy. Stir in the ube puree, vegetable oil, and vanilla.
- Gradually add the dry ingredients to the egg mixture, mixing until just combined.
- In another clean bowl, beat the egg whites until stiff peaks form. Gently fold into the ube mixture.
- Pour the batter into the prepared pan and spread it evenly. Bake for 15-20 minutes, or until a toothpick comes out clean.
- Remove from the oven, invert onto a clean kitchen towel dusted with powdered sugar, and peel off the parchment paper.
- Roll the cake tightly with the towel and let cool completely.
- For the filling, whip the heavy cream and powdered sugar until stiff peaks form.
- Unroll the cooled cake, spread the ube whipped cream, and roll it again without the towel.
- Refrigerate for at least an hour before slicing and serving.
Notes
Store in an airtight container in the fridge for 3-4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg