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Ube Roll Cake Recipe

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4 from 14 reviews

This Ube Roll Cake is a light and fluffy Filipino-inspired dessert featuring a soft ube chiffon cake rolled with luscious ube-flavored whipped cream. The cake is carefully baked, pre-rolled while warm, then filled with vibrant purple ube whipped cream and chilled to set into perfect slices that showcase a delicate swirl. Perfect for special occasions or any time you crave a unique, colorful, and airy treat.

Ingredients

Ube Chiffon Cake

  • 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

Ube Whipped Cream Filling

  • 400 g whipping cream
  • 40 g powdered sugar
  • 1/2 teaspoon ube extract
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 12×17″ baking tray with parchment paper on the bottom only and set aside.
  2. Separate eggs: Carefully separate egg yolks and egg whites into two large bowls, ensuring no yolk gets into the whites. Set the yolk bowl aside.
  3. Beat egg whites: Add cream of tartar to the egg whites. Using an electric hand mixer, beat on medium speed until foamy like cappuccino foam.
  4. Add sugar to egg whites: Gradually sprinkle in 100 g of sugar, one tablespoon at a time, mixing well after each addition.
  5. Whip to stiff peaks: Continue beating the egg whites until stiff peaks form—when the mixer is lifted, meringue stands with small spikes and curled tips. Set aside.
  6. Prepare egg yolk mixture: Into the egg yolks, add remaining 50 g sugar, milk, oil, 1 tsp ube extract, and 1 tsp vanilla extract. Mix until combined using the hand mixer.
  7. Sift in flour: Sift cake flour into the yolk mixture and gently mix until just combined.
  8. Fold meringue into yolk batter: Add about one-third of the meringue to the yolk batter. Fold gently with a spatula until just combined. Repeat with remaining meringue until no streaks remain.
  9. Pour batter & bake: Pour the batter evenly onto the prepared baking tray. Smooth the surface with an offset spatula. Bake for 12-13 minutes, or until the edges are lightly golden.
  10. Cool and release cake: Let the cake cool in the pan for 5 minutes. While still warm, run an offset spatula around the edges to release the cake from the pan.
  11. Flip cake out: Place a wire rack on top of the pan and carefully flip both upside down. Remove the baking tray. Peel off the parchment paper from the cake.
  12. Reverse flip with new parchment: Place a fresh sheet of parchment paper on the cake, then flip again so the nicest side is facing down on the new parchment; this side will be the outside of the roll.
  13. Pre-roll cake: Starting at one short edge, roll the cake and parchment into a log shape. Let it rest rolled until completely cool.
  14. Whip ube cream: In a large bowl, combine whipping cream, powdered sugar, 1/2 tsp ube extract, and 1/2 tsp vanilla extract. Whip on low to medium speed until firm peaks form.
  15. Fill cake: Unroll the cooled cake gently. Spread the whipped cream evenly over the surface, leaving about 2 inches free at one end.
  16. Roll cake with filling: Carefully roll the cake up again, starting at the same end as before. Use a spatula to smooth out any excess cream along the edges before finishing the roll.
  17. Chill the roll: Wrap the cake roll tightly in plastic wrap, twist ends and secure with clips. Reshape if needed. Refrigerate for at least 3 hours or overnight to set.
  18. Slice and serve: Remove the roll from fridge, slice off about 1/2 inch from both ends to reveal the swirl, then cut into 1 to 1.5 inch slices. Serve chilled and enjoy!

Notes

  • Use room temperature eggs for better meringue volume and cake texture.
  • Gently folding the meringue into the batter helps retain air for a fluffy cake.
  • Pre-rolling the cake while warm prevents cracking during the final roll.
  • Chilling the cake roll allows the whipped cream filling to set firmly, making slicing easier.
  • Ube extract provides authentic flavor and vibrant purple color—adjust amount to taste.
  • Make sure to use light-tasting oil to keep the cake flavor delicate.
  • Store leftover cake covered tightly in the fridge for up to 2 days for best freshness.

Find it online: https://bitezly.com/ube-roll-cake-recipe/