A soft roll cake with a beautiful natural purple hue from ube (purple yam) and a sweet cream filling rolled perfectly inside. The texture is fluffy, the aroma is fragrant with that signature roasted ube scent, and the marble pattern in every slice makes it look gorgeous without needing advanced baking skills. Perfect as a special treat or a sweet gift for someone you love.
🧂 Ingredients
🍽️ Servings: 10
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 5 large chicken eggs
- 90 grams granulated sugar
- 75 grams low-protein all-purpose flour (cake flour)
- 40 grams ube paste (ube halva/purple yam paste)
- 40 ml full cream milk
- 40 ml vegetable oil
- 1/2 tsp baking powder
- 1/4 tsp fine salt
- 1/2 tsp vanilla powder
- 200 ml heavy whipping cream, ready to use, whipped to stiff peaks
- 20 grams powdered sugar for the cream
- 2 drops purple food coloring (optional, to deepen the color)
🛒 Products You Might Need
Juicer Machines with 5.8" Large Chute, 2-in-1 Cold Press Juicer for Whole Vegetables Fruits 400W, Masticating juicer Easy to Clean Juice Extractor Machine for Making Nut Mike, Juice, Premium Gray
Anybear 200W Cold Press Juicer, 4.3" Whole Fruit Chute, Juice Recipes
$119.99
Ninja Air Fryer Pro, 5 Qt, 4-in-1, Grey, AF141
$81.99
Pullman Loaf Pan with Lid, 2 Pack 2.2 LB & 1 LB Dough Capacity, Non-Stick Carbon Steel Bread Pan for Sandwich Bread and Sourdough Loaves, Square Toast Mold with Baking Tools, Gift-Ready Packaging
$24.28
* Affiliate links — you can help support KulinerBDG by shopping through them
👩🍳 Instructions
- 1 Preheat the oven to 175°C (350°F) for 10 minutes. Prepare a 25x25 cm (about 10x10 inch) loaf/roll pan, grease it with oil, and line it with parchment paper.
- 2 Mix the ube paste with the milk and vegetable oil in a small bowl, stirring until smooth and well combined. Set aside.
- 3 Beat the eggs, sugar, and salt using a mixer on high speed for 7-8 minutes until the batter thickens, turns pale, and reaches the ribbon stage (leaves a trail when the beater is lifted).
- 4 Lower the mixer speed to low, then gradually add the flour that has been mixed with baking powder and vanilla powder, sifting it in, and fold gently with a spatula so you don't lose too much air.
- 5 Take about 1/3 of the batter and mix it with the ube mixture until fully combined and a deep purple color. Leave the remaining batter pale yellow as the plain batter.
- 6 Pour both batters alternately and randomly into the pan, then create a marble pattern by dragging a skewer or fork across the surface in a light zig-zag pattern. Don't mix too evenly so the marble pattern stays visible.
- 7 Bake on the middle rack of the oven at 175°C (350°F) for 18-20 minutes, until the surface is set, lightly browned at the edges, and a toothpick inserted in the center comes out clean.
- 8 Remove the cake from the oven and immediately flip the pan onto a clean sheet of parchment paper sprinkled with a little granulated sugar so the cake doesn't stick. Gently peel off the top parchment paper and let the cake cool for about 5 minutes while still warm.
- 9 While waiting, whip the heavy cream with the powdered sugar using a mixer on medium speed until stiff and it holds a soft but firm peak.
- 10 Spread the cream evenly over the surface of the cake while it's still warm but not hot, leaving about 2 cm (roughly 3/4 inch) bare at the edge so the cream doesn't spill out when rolled.
- 11 Gently roll the cake from one of the short ends with the help of the parchment paper, rolling it snugly but not too tightly so the cream doesn't squeeze out. Wrap it in parchment paper and refrigerate for at least 30 minutes so the roll sets into shape.
- 12 Once set, slice the roll cake with a sharp knife, wiping it clean between each cut for neat slices. Serve chilled or at room temperature.
💡 Tips
• Make sure the eggs are beaten until they truly reach the thick ribbon stage so the cake turns out soft and won't crack easily when rolled.
• Roll the cake while it's still warm, since a cake that has already cooled will crack or break more easily.
• If you can't find ube paste, you can substitute steamed and mashed ube with a bit of purple food coloring added for a more vivid color.
• Store the roll cake in an airtight container in the fridge and enjoy within 2-3 days for the best freshness.
📊 Nutrition Facts / serving
195
Calories (kcal)
3 g
Protein
11 g
Fat
20 g
Carbs
💬 Comments (0)
Log In to leave a comment!
No comments yet. Be the first! 😊