It all goes down to this Ube Swiss Roll Cake. After successfully making my Ube Chiffon Cake, I thought of making Ube Swiss Roll Cake, but I am not yet confident with my skills in making Swiss Roll.
The best way is always start with the basic to get some practice, and to improve my skills. I started with Peaches and Cream Swiss Roll Cake which is basically Vanilla Swiss Roll Cake. It went pretty well, so I moved on to Chocolate Swiss Roll Cake and then to Matcha Swiss Roll. They all turned out great and so I thought I am ready to make Ube Swiss Roll Cake, and so I did.
Ube Jam (or Purple Yam) is a very common desert in Philippines. Aside from cakes, we also have ice cream, candies, jams, bread and other rice dessert. We normally used purple food coloring to give it a more vibrant purple color, but I am not really a fan of using food coloring for my baked products, so I try t0 avoid it as much as possible.
I did Ube Chiffon Cake before which is all natural, no artificial coloring. If you want to use food coloring, feel free to use it for this recipe, I am pretty sure this cake will even look amazing.
The steps and techniques are pretty much similar to Peaches and Cream Swiss Roll, if you have done any Swiss Roll Cake before, this should be an easy one to make. For common problem in making Swiss Roll Cake and how to address them, please check my Peaches and Cream Swiss Roll.
This cake is very soft and moist, and easy to roll without creating a crack. I like that the grated purple yam added some texture to the cake, it is not as vibrant purple as my Ube Chiffon Cake because of the different mixing method used in each cakes. Nonetheless, it taste amazing, just like how Ube cake should taste like. Are you already excited? Let’s get started!
- 140g egg whites – Approximately from 4 Large eggs
- 60g castor sugar – Approximately 5 tbsp
- 60g egg yolks – Approximately from 4 Large eggs
- 40g cake flour – Approximately 1/4 cup + 1 tsp
- 1/16 tsp fine salt (pinch)
- 1 tsp vanilla extract
- 60g corn oil or any flavorless oil – Approximately 1/3 cup
- 1 Medium size cooked purple yam (divided: 3 tbsp (packed) for the base of the bake, 3 tbsp (packed) for the filling, and the rest will be used to cover top of the cake frosting). Packed means you have to press down the grated purple yam into 1 tbsp until it is compact and holds the tbsp shape when removed.
- Purple Food coloring – I did not use food coloring for this cake. If you don’t mind using food coloring, feel free to use some. It will definitely make the color more vibrant. Add as much or less as to your preference.
- Cherries – optional
- 1 1/4 cup Whipped Cream – Click here for tip on how to whip cream successfully. Divided for inside and outside of cake
- 1/4 cup Sweetened shredded coconut, or preserved young coconut (Macapuno).
- Grated purple yam (3 tbsp (packed) for the filling, and the rest will be used to cover top of the cake frosting)
Good To Know:
- Egg size could vary from place to place, so weighing the ingredients guarantees more success. I tried to convert it to cups/spoons, but if you have a kitchen scale, use it to measure all ingredients.
- You can make your own caster sugar by processing the granulated white sugar to make it finer. I used my mini food chopper and just process it for 1-2 minutes until the texture is fine. Caster sugar dissolves faster when used to whisk egg whites.
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Note: If you do not have this pan size, use something closer to the size, but not too big or too small from the suggested size. Using a big pan will result to a thin cake, and too small pan will result to a thick cake. I used 13″ x 9″ pan for mine, this is the closest that I have.
- Cook purple yam until tender. Set aside to cool completely.
- Preheat oven to 200°C/390F. Measure and prep ingredients as detailed above. Grease 13″ x 10″ pan with butter or oil. Line pan with 13″ x 13″ parchment paper. You want an extra overhang on the side for easy lifting.
- Whisk egg whites on medium-slow speed untill thick foam forms. Gradually add caster sugar while continuing to whisk. Keep whisking till egg whites are at soft peak stage (not foamy anymore but still does not hold firm peaks). Reduce speed to slow and continue to whisk till firm peak stage (when whisk is lifted, egg whites form peak that’s hooked).
- If you are using food coloring, this is the time to add it.
- Add egg yolks to egg whites in 4 batches. Manually whisk till evenly mixed after each addition. I do this manually to avoid deflating the egg whites too much.
- Add salt to cake flour, then sift half of cake flour into mixture.
- Add 3 tbsp grated purple yam. Manually mix with whisk till almost even. Sift remaining cake flour into mixture. Mix with whisk till just even.
- It is best to grate the purple yam while adding it so that it is easily distributed. What I did is first grate it, then measure 3 tbsp (packed), form them into a ball, then grate it again while adding it in the cake batter.
- Add vanilla extract and corn oil or any flavorless oil. Fold with spatula until just evenly mixed, banging mixing bowl against work counter 2-3 times to release bubbles.
- Pour batter into cake pan. Spread with spatula as evenly as possible, pushing batter into corners of pan. Jiggle till batter is level. Tap pan against work counter twice to release bubbles.
- Bake on middle shelf till middle of cake for 10-11 minutes until center is springy when pressed. Remove from oven and let cool completely.
- Dust the top with icing sugar then place a parchment paper on top.
- Flip to peel parchment paper from the bottom of the cake. At this point, you have the bottom of the cake facing-up.
- Decorate as desired.
Serves 6 – 8 slices (depending on how thin or thick you slice the cake)
To make filling: Whip cream till thick enough to hold its shape. Add food coloring (if using any). Whisk till thick enough to stick to whisk. You can also remove food coloring and just have plain whipped cream like what I did.
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To Assemble Swiss Roll:
- Spread whipped cream on top of the cake. Sprinkle with sweetened shredded coconut, or if you can find preserved young coconut (Macapuno), that would be better.
- Using the parchment paper as a guide, roll tightly to avoid gaps. Use you palm to smoothen the top while you roll the cake. Do not remove parchment paper till cake is transferred to serving plate (so that cake may be moved easily without touching the crust). At this point, you can have it chilled in the refrigerator and decorate later, OR you can decorate it immediately.
- Cover the cake with remaining whipped cream.
- Grate purple yam on top until surface is almost covered. Sprinkle remaining shredded coconut or young coconut. Decorate as desired.
To Cut Swiss Roll Neatly:
To cut Swiss roll neatly, dip serrated knife in hot water before each cut and wipe dry/clean with paper towel. For fruits and cream Swiss roll, chill till cream filling is set, then use a serrated knife that’s wiped clean after each cut.
Fruits and cream swiss roll (like my Peaches and Cream Swiss Roll Cake) is best eaten after an overnight rest in the fridge, when the filling has had time to perfume the cake. Chocolate spread swiss roll (like my Chocolate Swiss Roll Cake) are best served after it’s made while the chocolate filling is still soft. Otherwise, the oil will start to separate from the chocolate spread and it will seep into the cake, making it hard. To store it, refrigerate and place pan in plastic bag (unrolled), making sure bag doesn’t touch swiss roll to avoid the skin from sticking to the plastic bag. Rolled and decorated swiss roll can also be stored in refrigerator as usual.
I hope you like this recipe. If you do, kindly click on the “Like” button below or leave me a comment. I like getting feedback from you.