it doesn't look pretty but it's yummy
Yes, my ube roll is literally broken in several places. I have been trying to make ube (purple yam) roll cake and failed, twice. The first one was too tall and dense for a jelly roll cake and as expected broke into many pieces. Not to mention it was absolutely inedible! I was a little bit suspicious of the amount of flour in the recipe from the Filipino FOOD magazine but went ahead and baked the roll. I should have listened to my gut instinct and reduced the amount of flour by half. The second ube roll (pictured here) is so soft, has a very tight crumb, and delicious but should be spongier/springier because again the cake cracked in several places as soon as I rolled it. The cake is very good though and will probably make it again as a layer cake or cupcakes. The only problem is I can't remember the measurements, silly me.
I am posting the Ube Roll recipe for the cake from the FOOD magazine but not the frosting because I have read a similar recipe online that is proven by users and readers to be unreliable. I am also not able to provide at this time the recipe for the second cake. I used this Pumpkin Roll recipe as a guide, substituting ube which has a different consistency and behavior than pumpkin and forgot to note the adjustments I made. I eyeballed the consistency of the batter as I mixed it. It will not be helpful either because there is something lacking in the (adjusted for ube) recipe to make it spongier and therefore more resilient, maybe eggs or cake flour. Or maybe I need to take ube cake baking lessons. Or tips from experts. Help!:-)
Ube Roll
recipe from FOOD magazine
2 cups cake flour
2 teaspoons baking powder
½ teaspoon salt
1 cup sugar, divided
1 teaspoon vanilla
1 tablespoon rum
½ cup milk
1 cup ube, peeled, mashed, and strained
½ cup light corn syrup
7 egg yolks
½ cup corn oil
1 cup egg whites
1 teaspoon cream of tartar
1 teaspoon violet food color
- Preheat oven to 375 degrees F. Butter a 15 x 11 x 1 inch jelly roll pan. In a large bowl, sift flour, baking powder, salt and ½ cup of the sugar. Set aside.
- In a blender combine vanilla, rum, milk, and ube. Blend until smooth.
- Add corn syrup, egg yolks, and oil into the ube mixture. Blend well. Stir into the flour mixture until smooth.
- In a large bowl of a stand mixer, beat the egg whites with the cream of tartar until soft peaks form. While beating, add remaining sugar gradually and beat until stiff. Fold in ube mixture and food color. Pour into pan.
- Bake in the oven for 20 minutes or until done. Turn the cake on a piece of cheesecloth or baking paper and roll immediately. Let cool before filling.
15 comments:
No way! This cake has been on my mind for weeks now, and just today got the ube to make it! My inspiration is the cakes that they had at Red Ribbon in the PI. I can't yet decide whether to make ube roll with macapuno, or just ube cake with buttercream. I think your post's tipping the scale! :)
I actually think that it's the ube that's the problem. I've been thinking about it and the powder seems the way to go. I purchased a bag of it today and the back says how to use it in cakes, basically to cream it with the butter, but there's also a drawing of a roll cake. I think the mash is also weighing the cake down, so the "spring" in the structure goes straight to break with no give. I'll let you know how the cake comes out when I make it.
BTW, thanks for posting on the subject, I forgot that I had asked for the recipe recently in the comments section of another recipe.
you know that this is my mom's favorite!! without failure every day of her birthday she is requesting this :-) this is soo good oggi broken or not :-)
MasPinaSarap, yeah I agree, I will use powdered ube when I make again, layered cake most probably. Hope your cake will come out better than mine.:)
Dhanggit, ube is becoming everybody's favorite not just with us Pinoys but also in Taiwan, Malaysia and Singapore.
The cake is really good.:)
I suffered this same fate when I made Brazo de Mercedes the first time! Di bale, I'll try that recipe, I have ube and macapuno here, frozen nga coz I have no idea what to do with it lol...my kids would love this ube kahit 'broken' =D
gizelle, I made brazo once and my daughter didn't like it..too eggy daw.:D
i can totally relate! i had the same failure when i tried making "Brazo de Mercedez".. i really want to make an Ube Macapuno Cake as well, but I'm scared that it would end that way too... I hope somebody can steal the recipe from Red Ribbon and Goldilocks..so we will be all happy! :-)
Chellerp, I might recreate the cake but as a round layer because I love the softness and consistency.:)
awww! even so, oggi! it still loooks yummy! i miss this cake! daughter loves it too!
ces, thanks..I will try brazo next, we might change our minds and like it.:)
If brazo and ube roll crack, they were probably cold by the time you rolled it.
For ube roll, while still hot, roll in clean tea towel. set aside until cold. unroll tea towel carefully and put filling. re-roll without the tea towel.
I find that brazo may also crack if egg white is over-beaten.
To remove eggy taste of brazo, add real vanilla extract in both egg white and custard filling. You can also add grated lime or lemon zest to the custard.
Anonymous, thanks for the tips.:)
Hi oggie,
I was looking for a recipe for ube roll cake, thanks for the link to that pumpkin roll cake. I tried making ube roll cake based on that pumpkin roll cake, only with less egg and I goofed separating one, so I ended up whipping only 4 whites (those were my last egg). Anyway, reading all pointers I got from several comments here and others' blog posts, I can say I was successful in rolling without breaking. I used a different filling recipe because I did not have macapuno, and I based the recipe on a pumpkin cream cheese frosting that I love.
try this one:
Serves 10 Prep Time 30 minutes Bake Time 10 to 12 minutes
For the ube sponge
2 1/2 cups cake flour
2 teaspoons baking powder
1/3 cup corn oil
8 egg yolks
2/3 cup water
1 teaspoon vanilla extract
1 1/2 teaspoons ube oil
2 teaspoons ube flavor
1/2 cup sugar
8 egg whites
1 1/3 cup sugar
For the Swiss buttercream
4 egg whites
1 cup refined sugar
1 3/4 cup unsalted butter
For the filling and topping
1 small bottle macapuno
ube sponge crumbs
cherries
To make the ube sponge
1 Preheat the oven to 325ºF. Grease and line a 21- by 13-inch jellyroll pan.
2 Sift cake flour and baking powder together. Combine all liquid ingredients in a mixing bowl and stir to incorporate.
3 Add the sifted dry ingredients and 1/2 cup sugar, then whip at low speed for 1 minute, scraping down the sides of the bowl.
4 Whip for 5 more minutes on medium speed of the mixer or with a whisk until the batter is very smooth and fluffy. Set aside.
5 Whip the egg whites to soft peak and gradually add 1 1/3 cups of sugar. Whip to stiff peaks. This is called a meringue.
6 Gently fold in the meringue into the reserved batter until well incorporated. Divide batter into prepared pans approximately 3/4 full.
7 Bake for approximately 30 minutes, depending on the size of the molds. The cake should spring back when pressed slightly in the center.
To make the Swiss buttercream
1 Prepare large pan with water and heat it to barely simmering point.
2 Combine sugar and egg whites in a bowl stirring until the sugar is dissolved.
3 Place on the barely simmering hot water bath, whipping constantly until the temperature reaches 60ºC. Use a candy thermometer to check temperature. If you don’t have one, water should be kept at a steady simmer.
4 Transfer onto a mixing bowl and whip with a whisk or using a mixer until stiff peaks. Use a wooden spoon to beat until cold, gradually adding butter and beating in medium speed until smooth and creamy.
5 To assemble, spread buttercream and macapuno on ube rolls and roll tight. Refrigerate for 1 hour. Coat with ube crumbs and buttercream. Decorate by piping with more buttercream and topping with cherries.
A, where do I get the ube oil? And why is there no ube paste or powder in the recipe? Thanks for the recipe but I prefer ube cake with real ube and not just flavorings.:)
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