Name: Ube Roll Cake Recipe
Prep time: 25 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 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; 1/2 teaspoon ube extract; 1/2 teaspoon vanilla extract

If you have a soft spot for vibrant colors and irresistibly fluffy cakes, then you’re going to fall head over heels for this Ube Roll Cake Recipe. Bursting with the lovely purple hue of ube and wrapped in a light, airy chiffon sponge, this cake strikes the perfect balance between sweet and creamy. The fluffy whipped cream inside is delicately infused with ube extract, making every bite a dreamy, melt-in-your-mouth experience that’s as beautiful as it is delicious. Whether you’re celebrating a special occasion or just craving something joyful and fun in your dessert repertoire, this Ube Roll Cake Recipe is your new go-to treat.

Ingredients You’ll Need

Two images side by side show stages of mixing ingredients in a clear glass bowl on a white marbled countertop. On the left, the bowl holds six raw egg yolks with a thick dark liquid in the center, sitting unmixed. The background has white tiled walls, small potted plants on a wooden shelf, and a small toy figure. On the right, a woman's hand holds a white electric mixer blending a bubbling purple liquid inside the same bowl. The lighting is soft, casting natural shadows on the scene. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple yet essential ingredients is the first step toward creating this delightful Ube Roll Cake Recipe. Each one has a role in building the perfect texture, flavor, and color — from the eggs that create that lift in the chiffon to the ube extract that gives it its signature purple glow and flavor.

6 large eggs: These provide structure and airiness to the chiffon cake.
1/4 teaspoon cream of tartar: Stabilizes the egg whites for that perfect meringue height.
150 g granulated sugar (divided into 100g + 50g): Sweetens and helps create the meringue and cake batter.
50 g milk: Adds moisture and tenderness to the cake texture.
50 g light-tasting oil: Keeps the cake soft and moist without overpowering flavors.
1 teaspoon ube extract: The star ingredient imparting that beautiful color and distinct ube flavor.
1 teaspoon vanilla extract: Adds depth and aroma to the cake batter.
120 g cake flour: Provides a delicate crumb perfect for rolling.
400 g whipping cream: Whipped to fluffy perfection as the filling.
40 g powdered sugar: Sweetens the cream without any graininess.
1/2 teaspoon ube extract: Added to the whipped cream for a consistent ube flavor throughout.
1/2 teaspoon vanilla extract: Enhances the cream’s aroma and taste.

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: Prepare the Ube Chiffon Cake

Start by preheating your oven to 350°F and lining a 12×17 inch baking tray with parchment paper only at the bottom — this helps in easy removal of the cake later. Next, carefully separate the eggs, making sure no yolks sneak into the egg whites; this is key for that fluffy meringue.

Step 2: Beat the Egg Whites to Stiff Peaks

Add cream of tartar to the egg whites to stabilize them, then beat on medium speed until foamy like cappuccino foam. Gradually add 100g sugar one tablespoon at a time, beating well after each, until stiff peaks form. These should stand up with small spikes that gently curl over at the tips, signaling a perfectly aerated meringue.

Step 3: Mix the Egg Yolk Batter

To the reserved egg yolks, add the remaining 50g sugar, milk, oil, ube extract, and vanilla extract. Blend these together using your hand mixer until smooth. Sift in the cake flour to avoid lumps and mix gently until just combined — overmixing can deflate the batter.

Step 4: Fold Meringue into Egg Yolk Batter

Fold about one-third of the meringue into the egg yolk mixture to lighten it. Then add the rest, folding gently but thoroughly until no streaks remain. This folding method keeps your batter airy, so your chiffon cake stays light and fluffy.

Step 5: Bake the Cake

Pour the batter evenly into your lined baking tray, smoothing it into corners with an offset spatula. Bake for 12 to 13 minutes or until the edges are just lightly golden. It’s crucial not to overbake, as the cake should remain soft and flexible for rolling.

Step 6: Cool and Roll the Cake

After removing the cake from the oven, let it cool in the pan for 5 minutes — still warm but not hot. Run a spatula along the edges to loosen it, then flip the cake onto a wire rack with parchment paper on top to peel off the bottom parchment. Flip again with fresh parchment paper so the smoothest side becomes the outside of the roll. Roll the cake gently in its parchment and allow it to cool completely. This helps form the roll without cracking.

Step 7: Whip the Ube Cream Filling

Combine whipping cream, powdered sugar, ube extract, and vanilla extract. Beat on low to medium speed until firm peaks form, making a luscious, fluffy filling that complements the light chiffon perfectly.

Step 8: Assemble the Ube Roll Cake Recipe

Unroll the cooled cake, then spread a generous, even layer of ube whipped cream, leaving a 2-inch border at one edge to prevent overflow when rolling. Roll the cake gently back up, using the parchment to keep it tight and neat. Wrap in plastic wrap, secure the ends, and reshape if needed. Chill for at least 3 hours or overnight so the cream sets beautifully.

Step 9: Slice and Serve

Once chilled, trim off about half an inch from each end to reveal the stunning purple swirl. Slice into 1 to 1.5-inch rounds and prepare for the wow factor as you serve each delicate, creamy, vibrant slice.

How to Serve Ube Roll Cake Recipe

The image shows four pieces of purple roll cake arranged on a wooden board with a smooth finish. Each roll has two visible layers: the outer layer is a textured, dark purple sponge cake, and the inner layer is a lighter purple cream filling. The rolls have a soft, fluffy appearance and are positioned in a way that highlights their spiral shape. The setting includes a white marbled surface underneath the wooden board and some green plants and soft-focused kitchen items in the background, giving a cozy, natural feel. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Ube Roll Cake Recipe presentation, consider sprinkling some toasted coconut flakes or crushed pistachios on top for a crunchy contrast. A light dusting of powdered sugar or a drizzle of ube syrup adds a beautiful finishing touch that can make your cake truly picture perfect.

Side Dishes

This cake pairs wonderfully with a cup of jasmine tea or a smooth Filipino hot chocolate, which balances its sweetness. For a fresh twist, serve alongside mango slices or a tropical fruit salad to brighten up your dessert spread.

Creative Ways to Present

Take your Ube Roll Cake Recipe to the next level by turning it into mini roll cakes or individual parfaits layered with ube cream and fresh fruit. You can also decorate the outside with piped whipped cream rosettes or edible flowers to make it a real showstopper at any gathering.

Make Ahead and Storage

Storing Leftovers

The great thing about this Ube Roll Cake Recipe is how well it keeps in the fridge. Once wrapped tightly in plastic wrap or stored in an airtight container, the roll cake stays fresh for up to 3 days, maintaining its soft texture and fresh flavor.

Freezing

If you want to enjoy this cake later, freezing is an option. Wrap the chilled cake tightly in plastic wrap and then foil to prevent freezer burn. It’s best consumed within 2 weeks. Thaw overnight in the refrigerator before serving to preserve its soft, moist texture.

Reheating

This cake is best enjoyed cold or at room temperature, so reheating is generally not recommended. If you prefer a softer cream texture, simply leave slices out of the fridge for 10-15 minutes before serving to let the cream soften slightly without melting.

FAQs

Can I use fresh ube instead of ube extract?

Fresh ube can be delicious but requires cooking and pureeing before using. For this Ube Roll Cake Recipe, ube extract simplifies the process and reliably provides that vibrant color and distinct flavor without extra prep. However, pureed cooked ube can be a great substitute if you want a more natural option, just adjust sweetness and moisture accordingly.

What type of oil works best for this cake?

A light-tasting oil such as vegetable, canola, or grapeseed oil is ideal. Avoid strong-flavored oils like olive oil, as they can overpower the delicate flavors of the ube and chiffon.

Why do I need to fold the meringue gently?

Folding preserves the air bubbles created when beating the egg whites. This air is what makes the chiffon light and fluffy. Stirring or mixing too vigorously will deflate the batter and result in a denser cake.

Can I make this cake vegan or dairy-free?

This particular Ube Roll Cake Recipe relies on eggs, dairy cream, and milk for its signature texture and taste. Vegan or dairy-free versions would require significant substitutions, such as aquafaba for egg whites and plant-based creams, which could change the final texture and flavor substantially.

How do I know when the cake is done baking?

The edges will turn lightly golden brown, and the top should spring back when lightly touched. Avoid oven springing past 13 minutes to ensure the cake stays pliable for rolling without cracking.

Final Thoughts

Making the Ube Roll Cake Recipe is like creating a little slice of edible joy, perfect for brightening up any day or special event. Its soft purple swirl, cloud-like chiffon, and luscious cream filling come together in a way that’s hard not to love. If you’re ready to try a cake with personality, charm, and that unmistakable ube magic, this recipe is destined to become a treasured favorite.