UBE ROLL CAKE

UBE ROLL CAKE

For the chiffon cake:

Ingredients:

{A}

1 cup cake flour
1 1/2 teaspoons baking powder
3/8 cup sugar
1/2 teaspoon salt

{B}

4 egg yolks
1/4 cup vegetable/canola oil
1/3 cup milk
50 grams grated purple yam
1/2 teaspoon ube flavouring
1/4 teaspoon violet gel paste or food powder

{C}

4 egg whites
1/4 teaspoon cream of tartar

{D}

3/8 cup sugar

Procedure:

1. Preheat oven to 170 degrees Celsius. Line a 10"x15"x1" or 11"x16"x1" jelly roll pan with parchment paper. Grease parchment paper with a little oil.

2. In a large bowl, combine {A} well. Add in {B}. Beat with electric mixer or by hand until smooth and well blended.

3. In a separate bowl, beat {C} on high speed until frothy. Gradually add in {D} and beat until stiff peaks are formed. Gradually and gently fold in egg whites into egg yolk mixture. Pour batter into prepared jelly roll pan then spread evenly to the sides. Bang pan on the counter a few times to dislodge air bubbles.

4. Bake for about 25-30 minutes.

5. Cover the top of the pan with a new piece of parchment paper then invert onto a wire rack. Unmould the cake then immediately peel off the parchment paper from the bottom.

6. Cover the cake with another piece of parchment paper. Leave to cool just until it is no longer warm to the touch, about 15-20 minutes.

While waiting for the cake to cool down, prepare your whipped cream filling. You can make half the stable whipped cream recipe here or if you want something simpler, you can just use this.

Whipped cream filling:

1 1/4 cups thickened or whipping cream, very cold
2 tablespoons caster sugar

Combine ingredients in a cold mixing bowl. Beat until stiff.

To assemble cake:

**It is best to assemble the cake as soon as it is no longer warm. The longer the cake sits, the drier it will become and will most likely crack when rolled.

Carefully flip the cake over.

Spread about 3/4 of the whipped cream filling evenly on the cake, leaving about an inch space at the top.

Starting from the side nearest you and using the parchment paper as a guide, gently roll the cake.

Refrigerate the cake for about an hour to allow it to firm up a bit and make it easier to handle. Chill the remaining whipped cream as well.

Unwrap the parchment paper then trim about an inch off the two ends. Transfer cake to a serving tray.

Fill a small piping bag fitted with a large star tip with the remaining whipped cream then pipe out rosettes along the top of the cake roll. Top each rosette with a macapuno ball, if desired.

Keep the cake covered to retain its soft and moist state. Serve chilled to enjoy it at its best!

See more at http://pinoyinoz.blogspot.com/2014/12/ube-cake-roll.html