Cake

Ube Swiss Roll

Name: Ube Swiss Roll
Total time: 40 min
Yield: 8 slices
Cuisine: Filipino
Ingredients: 4 eggs (room temperature); 100 g sugar; 60 g flour; 8 tbsp Taste Filipino ube powder (approx. 40 g); 20 g cornstarch; 1 tsp baking powder; 40 ml vegetable oil; 250 g mascarpone; 150 ml whipping cream; 40 g icing sugar; 1 tsp vanilla

A visual statement at any party. A light Japanese-style roll cake with naturally purple ube and a velvety mascarpone filling. Bake time is short — the rolling is the technique.

Prep time40 min

Servings8 slices

DifficultyMedium

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Ingredients

Ingredients ·

4 eggs (room temperature)
100 g sugar
60 g flour
8 tbsp Taste Filipino ube powder (approx. 40 g)
20 g cornstarch
1 tsp baking powder
40 ml vegetable oil
250 g mascarpone
150 ml whipping cream
40 g icing sugar
1 tsp vanilla

Method

Method ·

1
Preheat oven to 180°C. Line a baking sheet (30x40 cm) with parchment.
2
Whip eggs and sugar 6-8 min until thick and pale (ribbon stage). Add the oil.
3
Sift in flour, cornstarch, baking powder and ube powder, fold gently.
4
Spread on the sheet and bake 10-12 min until just set (do not overbake).
5
Tip the warm sheet onto a damp tea towel. Peel off the parchment and roll the cake with the towel. Cool in this shape.
6
Whip mascarpone, cream, icing sugar and vanilla into a firm cream.
7
Unroll the cake gently, spread the cream, roll back up (without the towel).
8
Chill 30 min. Dust with icing sugar and ube before serving.