Tuesday, February 10, 2009

Ube Cake Roll


As I mentioned before, my first attempt at ube roll failed. So I tried a second time. I based the recipe below on a pumpkin roll recipe from epicurious, but I used 5 eggs only because that was all I had in my fridge, and they were jumbo anyway (recipe called for 6 large eggs). I also omitted the spices and replaced it with pandan essence plus the food coloring. I goofed, though, in that I broke the yolk of one egg, so I just placed the whole thing along with the rest of the egg yolks, and I was left with only 4 egg whites to whip up to make the sponge.

Now this is not in anyway like that of Goldilocks, but I was able to come up with a good thickness and sponginess of the cake, and I loved the cream cheese filling (the recipe of which I based on a pumpkin cream cheese filling shared by my friend Fe) . My kids were very excited to try it, and they loved it. I offered to hubby.

Hubby: I already tasted that before.
Me: This is a different recipe.

So maybe out of politeness, he said he would taste just a pinch off the edge.

Hubby: Hmmm. It's good! It reminds me of pumpkin roll that Mom used to make,with cream cheese filling.
Me: I based the recipe on pumpkin roll but I used ube instead of pumpkin.
Hubby: I didn't like the pumpkin roll.
Me: So, you don't like this?
Hubby: O, I like it. I did not like the pumpkin roll, but this is good. As a matter of fact, can I have half of that slice?

My husband usually does not have dessert right after supper, so this is a good sign. I shared with him half of what I had on my plate (and I ended up getting another smaller slice.

I was quite successful in rolling this cake without a single break. I probably did the right method basing on tips I read before: don't over beat the egg whites; don't overbake; and roll while hot.

The recipe below will only be for the cake. For the filling, refer to Ube Cream Cheese Filling post. Before you start baking, separate the eggs while they are cold. Best to whipe whites when they are room temp. Also, take out your cream cheese and butter to soften at room temp before you beat to make the filling.


Ingredients:

3/4 cups cake flour, sifted
5 eggs, separated
2/3 cup sugar
2/3 cup ube haleya
1/8 tsp salt
1 tsp pandan essence
25 drops purple and 10 drops blue food coloring (up to you to come up with the color you want)

Instructions:

Line a jelly roll pan (15 in x 10 in) with wax paper. Lightly grease all over, including sides.

Pre-heat oven to 375 deg F. Beat yolks and sugar for about 3 minutes until creamy light yellow in color. Add ube, pandan essence and beat until well blended. Add food coloring to desired color intensity. Add flour and blend well. Beat egg whites until stiff but not dry (about 2 minutes or so). Fold into the batter in 3 parts. Transfer to pan. Bake for 12-15 minutes or as soon as top springs back on light tapping of your finger or until toothpick inserted comes out clean.

While baking, prepare a clean flour sack (not towel). Sprinkle a generous amount of confectioner's sugar so cake does not stick to the towel. As soon as cake is done, transfer to towel, peel off wax paper, then roll with the towel starting on the short end. Let cool completely before frosting.





31 comments:

Anonymous said...

ano bo ung meaurement ng ube na mimixed dun sa egg tnx po

Tangled Noodle said...

This looks so good - I want a piece, too!

Nazarina A said...

I can definitely see the sponginess of this delicious Swiss roll( this is the name I grew up with).

Tangled Noodle said...

Just wanted to let you know I finally posted a thank you to you for passing on the Lemonade Award! Maraming salamat po! 8-)

SWEET-ALA-CLAIRE said...

Can't wait to make this. I'm having PInay friends over for lunch next week and this might be the one to make :-)

Thanks for sharing

ellen said...

wow, ive been waiting for this for so long. looks really nice, im going to try it soon and ill tell u ano kalalabasan. ty so much...

ellen said...

if iam going to make it a chocolate roll, should i change the ube haleya with cocoa powder? u think that would be ok? ty

Manang said...

ellen,

I am not sure if that will come out good using cocoa powder, but I do have a chocolate hazelnut roulade (aka swiss roll) recipe I saw in fresh mag (hannaford's mag) that I initially wanted to base my recipe on but changed my mind because I hesitated with the powder to ube haleya

Wena said...

Hello manang,ginawa ko to kanina,kaso lang wala akong mga food coloring kaya d sha purple kundi pink,pero masarap ha,kukunti na lang ang natira,sira diet ko..heheheh,thanks again manang..

Varsha Vipins said...

yummy rolls Manang..feel like grabbing one..:)

Manang said...

Wena, you are always welcome! Well, if not for my familiarity with ube cake, I would not have been compelled to make it look purple. For me naman, it's the taste that really matters.

Hi Varsha,
That's the same way I feel about your tandoori chicken!

ellen said...

wow thanks so much for that recipe manang, thats what i wanted. but i will still try the ube roll once i make ube haleya. ty

liza said...

Congrats at successful na ang 2nd attempt. It looks good, lalo na may cream cheese. :) Thanks for sharing the recipe. :D

Anonymous said...

hello po , gusto k po sana makarecieve ng email if ever meron new update sa blog nyo. problem is pag cliclick k na ung follw this blog icon arabic na po kc lumalabas. by the way im from kuwait and ive been follwing ur blog religiously. trying lng po kc ako sa pagluluto lalo na my mother is not around 2 cook for me. mahirap po kc ofw. hehehehehehe. my email is noopys_23@yahoo.com. thanks po manang for sharing your talents. i really admire you.

eden said...

looks so yummy, Manang.. planning to make one for us.

Irel said...

Hello manang, thanks for the visit & comments:) this ube cake looks Delish :) I will try to make the ensaymada again.

Jescel said...

I love ube roll... you made me miss Goldilocks... hmnn.. good job there! :oD

ces said...

scrolling down your site, i see that you're on an ube roll indeed! lol! my daughter's fave! i should really really try this one!:) and i'm thinking this would be soon!:)

oggi said...

Ooh the cake looks perfect, nakakainggit.:)
I'll try to bake using your recipe, hope it turns out well.

Happy Tummy said...

hi manang! i'm so glad i landed on your blog! thanks for sharing this recipe! i'm an ube cake girl, esp the buttery ones! kahit yung sa neighboorhood panaderia, papatulan ko basta ube! haha! i will definitely try this soon! thanks again and God bless!

Manang said...

Hi Happy Tummy!
thanks for dropping by! I hope you will like this ube cake :)

Jam said...

hi manang, i was able to try the ube roll last weekend! i failed on the sponge (maybe because of the eggs?) but what the heck the ube cream cheese filling madethe whole thing FANTASTIC and my friends loved the rolls still! of course, thanks to you! there will still be a lot of attempts in the future! and will also post it soon, super busy lang po kasi! i just wanted to let you know muna! regards! :)

Manang said...

Hi Jam,
wonder what exactly happened to your sponge?
I agree with that ube cream cheese filling. And like I said in my ube haleya post, if you want your ube haleya extra special, mix 50-50 of plain ube with cream cheese ube filling, and it's gonna be super out-of-this-world ube haleya.

Jam said...

hi manang! good morning! i posted it na po! thanks a lot! see my booboos there! *lol*

Manang said...

Hi Jam,
I am sure next time you will do better! That's how we usually learn better - when we make mistakes.
Thanks for trying my recipe out and posting about it!

Manang said...

hi elle,
yung link sa ube cream cheese filling...it's the same thing I used as frosting.

MommaLira said...

thanks a lot. I'll make one on New Year.

NYC chocoholic said...

Sorry, maybe I missed something -- when do you add the food coloring when you're making the cake? Can't wait to try this recipe :)

KittyKate said...

Hi Manang, thank you for posting this yummy cake. It reminds me of Goldilocks, yum! I like ube cake roll a lot. I will try to make it this week and I will let you know how it turns out. By the way, what do you use for your frosting/icing?

Manang said...

Hi Kate,
I used the same filling to frost/ice the cake.

Anonymous said...

i really want to cook like this but the problem is i dont how to cook ube cake
guzzz!1!!!

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