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 15 Inch x 10 inch jelly roll pan with parchment paper. To make it stick to the pan, rub some shortening onto the pan before placing the parchment paper.

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. Distribute evenly.

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 (may use paper 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 tightly with the towel starting on the short end.

Place on a wire rack to cool completely.

 Let cool completely before frosting. Unroll gently.

Divide frosting into approximately 1/3 and 2/3. Apply 2/3 the frosting on the inside of the cake starting from the curliest end outward. 

Roll back.

Ready to frost on the outside.

Frost on the outside. Chill in the fridge. Trim the uneven ends. Slice into 1-inch thick servings.

-->