UBE SWISS ROLL CAKE

Ube Swiss Roll Cake

Ingredients:

 

For the base:

1/4 cup (33 grams) whole wheat pastry flour

2-1/2 tbsp cornstarch

4 large eggs, at room temperature

1 large egg yolk

1/2 cup sugar + 1 tbsp sugar

1 tsp vanilla

1/4 tsp cream of tartar

icing sugar for dusting

Instructions for making the base:

1. Preheat oven to 450 degrees F.
2. Using a half-sheet pan (17-1/4 x 12-1/4) coat with non stick spray then place a baking liner paper on the pan. Spray with baking spray and a bit of flour.
3. Separate 2 eggs, and place the yolks in a mixer stand bowl and the whites in another bowl and set aside.
4. To the yolks add the two whole eggs, 1/2 c sugar and one more egg yolk. Beat this at high speed for 5 minutes. Add vanilla and mix in at medium speed. 
5. You need the mixing bowl again so place the yolk mixture into another bowl. Clean the original mixer bowl really well as any fat left in the bowl will affect the beating of the egg whites.
6. In a small bowl, whisk the flour and the cornstarch.
7. Sift half the flour mixture over the egg yolk mixture. Fold it in very gently. Repeat with the remaining half of the flour.
8. In the large, cleaned stand mixer bowl add the egg whites. Using the whisk attachment beat the whites on medium speed until they are foamy. Add the cream of tartar. Increase the speed to medium high and beat until the whites form soft peaks. Add 1 tbsp sugar and beat until stiff peaks form when whisk attachment is lifted. Fold the whites into the yolk mixture. 
9. Pour the batter onto the baking sheet and smooth with an offset spatula. 
10. Bake for 7-8 minutes until golden brown.
11. Immediately loosen the sides of the cake from the sides of the pan. Gently slide the liner and cake out of the pan and on to a work surface. Sift the icing sugar over the cake. While hot, roll the cake from the short end making sure you include the liner as you roll. 
12. Set the cake on a wire rack to cool for 45 minutes.

Purple Yam Mixture For Filling:

• 1-1/2 cups purple sweet potatoes, peeled cut and half cooked
• 3 tbsp butter
• 1/3 cup icing sugar
• 2 tbsp cream cheese
• 1/2 c whipping cream

>Instructions Using food processor with the steel blade attached, add all the ingredients. Process until smooth. Refrigerate for 30 minutes.

Putting it all together:

1. Unroll the cake and carefully detach the cake form the liner and them lay it back on the liner again.
2. Spread the sweet potato mixture evenly over the cake leaving 1/2 inch of no icing on one short end. Starting at the other end, tightly and firmly roll the cake. Place on a serving plate with seam side down. Refrigerate or freeze for at least an hour before serving.

 

 Recipe source: UBE SWISS ROLL CAKE