Name: Ube Roll Cake Recipe
Prep time: 30 min
Cook time: 13 min
Total time: 4 h 17 min
Cuisine: Filipino
Ingredients: 6 large eggs; 1/4 teaspoon cream of tartar; 150 g granulated sugar (divided: 100 g + 50 g); 50 g milk; 50 g light-tasting oil (such as vegetable or canola oil); 1 teaspoon ube extract; 1 teaspoon vanilla extract; 120 g cake flour; 400 g whipping cream; 40 g powdered sugar; 1/2 teaspoon ube extract; 1/2 teaspoon vanilla extract

If you are on the hunt for a dessert that’s as stunning to look at as it is to eat, this Ube Roll Cake Recipe will quickly become your new obsession. Imagine a pillowy chiffon cake with the naturally vibrant purple hue of ube, rolled generously around luscious whipped cream that carries just the right hint of that earthy, sweet flavor. It’s a perfect celebration of both texture and color, blending lightness with creamy richness, and delivering that satisfying wow factor at any gathering or cozy night in.

Ingredients You’ll Need

The image shows two side-by-side photos of a clear glass bowl on a white marbled surface. In the left photo, the bowl contains six yellow egg yolks surrounded by egg whites, along with some dark purple liquid pooled on one side. The background includes a small white wooden shelf holding potted green plants, a purple pot, and a tiny animal figurine, set against white tiled walls with a colorful drawing. The right photo shows a woman's hand holding a white electric mixer with two beaters inside the same bowl. The mixture is being whipped into a frothy, light purple batter with small bubbles on the surface. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Ube Roll Cake Recipe lies in its simple yet thoughtfully chosen ingredients, each contributing to the cake’s airy texture, moist crumb, and that enchanting purple tinge. From the delicate cake flour to the aromatic ube extract and smooth whipped cream, these are essentials you’ll want to cherish as the backbone of your creation.

6 large eggs: Essential for building structure and fluffiness in the chiffon cake base.
1/4 teaspoon cream of tartar: Helps stabilize the egg whites for that perfectly whipped meringue.
150 g granulated sugar (divided): Adds just the right amount of sweetness to both the cake and meringue.
50 g milk: Contributes moisture for a tender crumb and keeps the cake soft.
50 g light-tasting oil: Adds richness without overpowering, keeping the cake moist.
1 teaspoon ube extract: Infuses the cake with the unique, vibrant flavor and beautiful purple color.
1 teaspoon vanilla extract: Gives warmth and depth, balancing the ube flavor.
120 g cake flour: Produces a light, fine crumb that’s essential for a silky chiffon texture.
400 g whipping cream: Whipped to firm peaks, it creates the luscious filling that makes this roll irresistible.
40 g powdered sugar: Sweetens the cream and helps stabilize it for perfect spreading.
1/2 teaspoon ube extract (for whipped cream): Keeps the ube flavor consistent and flavorful throughout.
1/2 teaspoon vanilla extract (for whipped cream): Adds a subtle, complementary aroma to the creamy filling.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Ube Roll Cake Recipe

Step 1: Preparing Your Batter

Start by preheating your oven to 350°F and lining a 12×17″ baking tray with parchment paper on the bottom only. Next, carefully separate your eggs, placing yolks and whites into separate large mixing bowls—it’s important no yolk sneaks into the whites. The whipped egg whites are what give your chiffon cake that cloud-like texture, so set those aside for the moment.

Step 2: Whipping the Meringue

With your electric mixer, beat the egg whites and cream of tartar on medium speed until they form a foamy texture similar to cappuccino froth. Then, add 100 grams of granulated sugar gradually, a tablespoon at a time, while continuing to beat. Keep going until you reach stiff peaks—this means when you lift the mixer, your meringue forms strong peaks that hold their shape with tips curling slightly.

Step 3: Mixing Egg Yolks and Flavor

Turn to your egg yolks and combine them with the remaining 50 grams of sugar, milk, oil, ube extract, and vanilla extract. Mix well to create a smooth, fragrant base. Sift in the cake flour carefully and fold it in just until combined; this step ensures a light cake without overworking the batter.

Step 4: Folding in the Meringue

Gentle folding is key here. Add about one-third of the meringue to the yolk mixture to lighten it, folding carefully with a spatula until just mixed. Then add the rest of your meringue, folding until no white streaks remain—this preserves the airy texture essential for your cake.

Step 5: Baking and Cooling

Pour your batter evenly into the prepared baking tray and smooth it out with an offset spatula. Bake for 12 to 13 minutes or until the edges turn a delicate golden brown. Let the cake cool for five minutes in the pan, but don’t let it cool completely—that warm cake is easier to handle for the next critical step.

Step 6: Flipping and Pre-Rolling

Run a spatula around the cake edges to loosen it, then place a wire rack on top and flip the tray and rack together so the cake lands on the rack. Peel off the parchment paper carefully. Plac e a fresh sheet of parchment on the cake, flip it again so the nicest side is down, then start rolling from one short end with the parchment paper inside. This pre-roll helps set the shape and prevents cracks when you add the filling later.

Step 7: Making the Ube Whipped Cream

Whip the heavy cream, powdered sugar, ½ teaspoon ube extract, and ½ teaspoon vanilla extract together on low-medium speed until firm peaks form. This silky, flavorful whipped cream is the heart of your filling and pairs perfectly with the purple chiffon.

Step 8: Assembling the Roll

Unroll the cooled cake gently and spread a generous, even layer of your ube whipped cream over the surface, leaving about 2 inches free at one end. Roll it back up carefully and clean any excess cream that escapes. Wrap the roll with plastic wrap, twist the ends to seal, and chill in the fridge for at least 3 hours or overnight to let the cream set beautifully.

Step 9: Serving

When ready, slice about half an inch off both ends to reveal the gorgeous swirl inside. Then, cut the roll into slices approximately 1 to 1.5 inches thick. Each slice is a bite-sized celebration of velvety cream and soft chiffon, with that irresistible ube purple inviting you in.

How to Serve Ube Roll Cake Recipe

A close-up view of a purple roll cake resting on a wooden board with three visible layers: a dark purple outer sponge layer, a lighter purple middle layer, and a light purple cream center, all with a soft and fluffy texture. The background shows a blurred white tiled wall and part of a wooden object on the left side, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To enhance your Ube Roll Cake Recipe presentation, sprinkle the slices with a light dusting of powdered sugar or add some edible flowers for a whimsical touch. Toasted coconut flakes or crushed pistachios can add a subtle crunch and color contrast that makes the dessert even more inviting.

Side Dishes

This roll cake pairs wonderfully with a cup of freshly brewed coffee or a lightly sweetened tea, which balance the rich creaminess perfectly. For a more indulgent experience, serve alongside a scoop of coconut or vanilla ice cream to elevate your dessert spread.

Creative Ways to Present

Try serving individual slices stacked with fresh berries or drizzled with ube syrup or chocolate sauce for a touch of decadence. You can also transform the cake into a layered trifle by cubing the roll and layering it with whipped cream and fruit in glass jars—such an impressive yet simple dessert option for gatherings.

Make Ahead and Storage

Storing Leftovers

Once your Ube Roll Cake Recipe is assembled and chilled, store the cake wrapped tightly in plastic wrap in the refrigerator. It will stay fresh and moist for up to 3 days, allowing you to savor it over a few days without losing that delicate texture and flavor.

Freezing

You can freeze the roll cake if you want to keep it longer. Wrap it well in plastic wrap and then aluminum foil to avoid freezer burn. When properly frozen, it keeps well for up to one month. Thaw it overnight in the fridge before serving for best results.

Reheating

This cake is best enjoyed cold or at room temperature, so reheating is not recommended. Allow frozen slices to thaw gradually in the fridge to maintain the cream’s integrity and avoid melting or separation.

FAQs

Can I use fresh ube instead of ube extract in this recipe?

Fresh ube can be used but it requires additional preparation like boiling, mashing, and possibly cooking down to a paste. Ube extract is a convenient shortcut that provides consistent flavor and color without extra steps, perfect for this roll cake.

What if I don’t have cream of tartar?

Cream of tartar stabilizes your egg whites for better volume, but you can substitute with an equal amount of lemon juice or white vinegar to help create stiff peaks for the meringue.

Is there a gluten-free version of this Ube Roll Cake Recipe?

While this recipe calls for cake flour, you can experiment with gluten-free cake flour blends. The key is to ensure the flour has a similar protein content to retain the chiffon’s airy texture. Results may vary, so proceed with caution.

Can I make the whipped cream filling in advance?

Yes! You can whip the cream ahead of time and store it covered in the fridge for up to one day. Just give it a quick re-whip before spreading if it loses some volume.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it’s still slightly warm and using parchment paper to help guide the roll are crucial steps. Also, do the pre-roll step to “train” the cake to roll and avoid cracking later when you add the filling.

Final Thoughts

This Ube Roll Cake Recipe is truly a delightful way to celebrate that gorgeous purple tuber in a sophisticated, yet approachable dessert. It’s perfect for anyone looking to impress or simply enjoy a slice of soft, creamy heaven. Trust me, once you try this recipe, it will quickly become a cherished favorite you’ll want to share again and again.