Description
A stunning dessert that combines the earthy sweetness of purple yam (ube) with a creamy filling, perfect for any occasion.
Ingredients
- 1 cup ube puree
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 5 large eggs, separated
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper.
- In a bowl, sift together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat the egg yolks and granulated sugar until light and fluffy. Stir in the ube puree, vegetable oil, and vanilla.
- Gradually add the dry ingredients to the egg mixture, mixing until just combined.
- In another clean bowl, beat the egg whites until stiff peaks form. Gently fold them into the ube mixture.
- Pour the batter into the prepared pan and spread it evenly. Bake for 15-20 minutes, or until a toothpick comes out clean.
- Remove from the oven, invert onto a clean kitchen towel dusted with powdered sugar, and peel off the parchment paper.
- Roll the cake tightly with the towel and let it cool completely.
- For the filling, whip the heavy cream and powdered sugar until stiff peaks form.
- Unroll the cooled cake, spread the ube whipped cream, and roll it again without the towel.
- Refrigerate for at least an hour before slicing and serving.
Notes
Store in the refrigerator covered in plastic wrap or in an airtight container. Can last for about three days.