The idea for the Ube Swiss Roll came to me on a quiet Sunday afternoon. I was in my kitchen, looking at a stash of ube (purple yam) powder I’d bought out of curiosity. I’d always loved the soft texture and gentle sweetness of ube desserts. So, I thought, why not create a creamy, fluffy Ube Swiss Roll? This dessert felt like the perfect way to capture the natural beauty and subtle sweetness of ube, and I knew it would bring something unique and colorful to the table.
The Magic of Ube
One thing I love about the Ube Swiss Roll is its vibrant purple color. When I mixed the ube powder into the batter, it turned a lovely shade of lavender that deepened as it baked. Ube has this earthy sweetness that’s different from most other ingredients, making it both comforting and exciting to eat. Every time I bake with ube, I’m reminded of its Filipino origins and the joy it brings to people who grew up with this flavor. The purple hue also makes it a showstopper, adding a splash of color to any dessert spread.
The Trick to a Perfect Swiss Roll
Making the Ube Swiss Roll soft and fluffy required a little extra care. The secret to achieving that delicate, airy texture lies in whipping the eggs and sugar just right. I folded the batter gently to keep as much air in as possible, which helped the sponge stay light. Then, once the cake had cooled, I spread a layer of whipped cream filling inside before rolling it up. This step took patience and a steady hand, but the result was worth it—a perfectly swirled roll with a creamy ube center.
A Treat for All Occasions
Now, the Ube Swiss Roll has become a go-to dessert for family gatherings and celebrations. It’s light yet satisfying, with just the right balance of sweetness. I love seeing people’s reactions when they first taste it; some are familiar with ube, while others are tasting it for the first time. Sharing this dessert brings me so much joy, knowing it’s not only delicious but also carries a piece of my culture and creativity. Each slice is a little celebration of flavor and color that I’m proud to serve.
Table of Contents
Chef’s Notes- Ube Swiss Roll
- Room Temperature Ingredients: Ensure eggs and other ingredients are at room temperature for easier mixing and a smoother batter, which helps the cake bake evenly.
- Using Ube Extract: Since ube extract can vary in strength between brands, start with a small amount, and adjust to your desired flavor and color. Too much can make the cake overly purple or too intense in taste.
- Avoid Overmixing: When incorporating dry ingredients into the wet mixture, gently fold them in until just combined. Overmixing can cause a denser, tougher cake, which makes rolling more challenging.
- Preventing Cracks: Don’t overbake the cake. A slightly underbaked cake (with a soft, spongy center) is ideal for rolling without cracking. Keep an eye on it towards the end of the baking time.
- Chilling for Easy Rolling: Allow the cake to cool briefly before rolling it up with a towel to “train” it into shape. Chilling it thoroughly before unrolling and adding the frosting will keep the roll intact.
Ube Swiss Roll
4
servings40
minutes20
minutes958
kcal2
hours3
hoursIndulge in the vibrant flavors of our Ube Swiss Roll, a delightful fusion of soft, fluffy purple yam cake paired with creamy cheese frosting. This Filipino-inspired dessert is perfect for any celebration, boasting a beautiful swirl and irresistible taste that will impress your guests. Whether you’re a seasoned baker or a novice in the kitchen, this recipe offers simplicity without compromising on flavor. Elevate your dessert game with this stunning and delicious Ube Swiss Roll that promises to be a showstopper at your next gathering!
Ingredients
- For the Whipped Cream Cheese Frosting
8 ounces cold cream cheese diced
1 cup sugar granules
1/8 teaspoon salt
1 1/2 cups chilled heavy whipping cream
- For the Cake Batter
1/2 cup cake flour
1/4 teaspoon baking powder
1/8 teaspoon sea salt
3 large egg yolks at room temperature
1 teaspoon pure maple syrup
1/2 tablespoon ube flavoring
1 tablespoon water room temperature
1/4 cup white sugar
2 tablespoons canola oil (vegetable oil can be substituted)
- For the Meringue
3 large egg whites at room temperature
1/6 cup white sugar
1/4 teaspoon cream of tartar
- Alternative Ingredients:
Cake Flour: Substitute with all-purpose flour for a slightly denser texture.
Maple Syrup: Use honey or agave nectar in place of maple syrup.
Ube Extract: Purple sweet potato or pandan extract can be used if ube is unavailable.
Canola Oil: Vegetable oil or melted coconut oil can replace canola oil.
Cream Cheese: For a dairy-free option use vegan cream cheese alternatives like coconut cream-based spreads.
Cream of Tartar: Lemon juice or white vinegar can substitute to stabilize the meringue.
Directions
- Prepare the Baking Pan: Begin by heating your oven to 350°F. Lightly grease a 10×15 inch jelly roll pan and line it with parchment paper to ensure the cake rolls smoothly. This setup is crucial for an even bake and easy removal later.
- Mix the Cake Batter: In a large mixing bowl, combine the cake flour, baking powder, and sea salt. In a separate bowl, whisk the egg yolks with maple syrup until well blended. Add the ube flavoring, water, sugar, and canola oil to the yolk mixture, mixing until smooth. Gradually incorporate the dry ingredients into the wet mixture until just combined, taking care not to overmix.
- Bake the Cake: Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake in the preheated oven for approximately 20 minutes or until a toothpick inserted comes out clean. Remove from the oven and let it cool slightly before transferring to a clean kitchen towel dusted with powdered sugar.
- Prepare the Meringue: While the cake is cooling, use a stand mixer to beat the egg whites with cream of tartar until soft peaks form. Gradually add the sugar, continuing to beat until stiff peaks develop. Gently spread the meringue over the warm cake, ensuring even coverage.
- Roll the Cake: Carefully lift the cake using the parchment paper and place it on the prepared towel. Starting from one short end, roll the cake tightly with the towel inside to form the roll shape. Allow the cake to chill in the refrigerator for at least 2 hours to set.
- Make the Frosting: In a chilled mixing bowl, beat the cold cream cheese until smooth. Gradually add sugar and salt, continuing to beat until creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until fully integrated.
- Assemble and Serve: Unroll the chilled cake and spread a generous layer of whipped cream cheese frosting evenly over the surface. Roll the cake back up without the towel, ensuring the frosting remains smooth on the outside. Slice and serve chilled for the best texture and flavor.
Equipment
- stand mixer
- Baking sheet
- measuring cups and spoons
- Mixing bowls
- jelly roll pan
Nutrition Facts
- Calories: 958kcal
- Fat: 45g
- Saturated Fat: 20g
- Cholesterol: 200mg
- Sodium: 600mg
- Potassium: 300mg
- Carbohydrates: 120g
- Fiber: 2g
- Sugar: 90g
- Protein: 12g
- Vitamin A: 800IU
- Vitamin C: 10mg
- Calcium: 200mg
- Iron: 3mg
FAQ- Ube Swiss Roll
Can I use ube powder instead of ube extract?
Yes, but ube powder should be rehydrated before adding to the batter. Using the extract is generally easier for consistent flavor and color.
How do I prevent the cake from cracking when rolling?
Ensure the cake is soft and pliable by slightly underbaking it. Roll it up gently while it’s still warm using a dusted towel, then chill thoroughly before filling.
Can I make this recipe dairy-free?
Yes, replace the cream cheese with a dairy-free alternative and use coconut cream instead of heavy cream for the frosting.
How long does the Ube Swiss Roll last?
Stored in an airtight container in the refrigerator, it will stay fresh for up to 3 days. Avoid leaving it at room temperature for extended periods to keep the frosting firm.
What’s the best way to serve the Ube Swiss Roll?
Serve chilled for the creamiest texture and a clean slice. Pair it with fresh fruits like strawberries or mangoes for a refreshing contrast.
