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

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