Ube Roll Cake

🧂 Ingredients

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

Instructions

• 1 Prep: Preheat the oven to 350°F. Line a 12x17" baking tray with parchment paper
  only on the bottom. Set aside.
• 2 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.
• 3 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.
• 4 Add sugar: Sprinkle in 100g of sugar, one tablespoonful at a time, mixing well
  in between each addition.
• 5 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.
• 6 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.
• 7 Sift in flour: Use a fine mesh sieve to sift in the flour and mix again until
  just combined.
• 8 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.
• 9 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.
• 10 Bake: Bake the cake for about 12-13 minutes or until the edges of the cake are
  slightly golden brown.
• 11 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.
• 12 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.
• 13 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.
• 14 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.
• 15 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.
• 16 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).
• 17 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.
• 18 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.
• 19 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!

Nutrition Info