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Ube swiss roll recipe

Ghie dela Criz-Salcedo is the owner of Angel O Heaven Cakes from Antwerp Belgium. Originally a corporate woman, she found her creative passion in baking.

Ube Swiss Roll with Ubeness

Perfect Match for your cup of tea or coffee.
Course: cakes, Dessert
Cuisine: Eurasian Fusion
Keyword: swiss roll, ube cake, ube roll, ube swiss roll
Author: Ghie dela Cruz

Ingredients

Swiss Roll

  • 3 pcs large eggs (yolks and white separated)
  • 45 grams caster sugar
  • 40 grams caster sugar additional
  • 60 ml water
  • 40 ml vegetable oil
  • 2 tspn Ubeness (purple Yam flavoring)
  • 50 grams Ube Jam
  • 85 grams cake flour
  • 1 tsp cornflour

Italian Meringue Buttercream (Frosting)

  • 3 pcs egg whites
  • ½ cup caster sugar
  • 2 tbsp caster sugar additional
  • 45 ml water
  • ½ tsp cream of tartar
  • 250 grams unsalted butter
  • 1 tsp Ubeness

Instructions

Egg yolk batter

  • Preheat oven to 140°C. Line a jelly roll pan with parchment paper. 
  • Beat the egg yolks in a mixing bowl. 
  • Add 45 gr caster sugar and beat with an electric mixer untilthe mixture turns light in color. 
  • Mix in 60 ml water, 40 ml vegetable oil and 2 tsp Ubeness flavoring. 
  • Add the ube jam then mix again until the batter is lump-free. 
  • Sift in 85 grams of cake flour and continue to beat until the batter is sticky. Set aside.

Meringue

  •  In a clean bowl, beat the egg whites using a clean electric mixer.
  • Once it thickens, mix in 40 g caster sugar until mixture is glossy and stiff peaks are about to form.
  • Add 1 tsp cornflour and continue to beat until stiff.

Mixing together

  • Add meringue mixture, one-third at a time to the egg yolk batter from.
  • Mix until smooth and no traces of meringue are left. 
  • Pour batter onto baking pan and spread batter evenly with a spatula.
  • Gently tap pan on table two to three times to remove any air pockets.
  • Bake in preheated 140°C oven for 14 minutes, or until a skewer inserted into cake comes out clean.
  • Invert pan on a wire rack with parchment paper, unmould cake then roll right away. Set aside until it cools down.

Frosting/Buttercream

  • Place 1/2 c sugar and water into a medium pot and place on medium-low heat.
  • Stir to wet sugar. Bring to a boil, swirling pan occasionally. 
  • Allow sugar mixture to simmer gently as you proceed with egg whites.
  • Place egg whites in a mixing bowl and whip until frothy on low speed using the wire-whip attachment of a standing mixer. 
  • Add cream of tartar and turn speed to medium-high. 
  • When soft peaks form, add 2 tbsp sugar gradually. Continue whipping until stiff, glossy peaks form. 
  • Check the sugar/water mixture, maintain at medium-high heat until temperature reaches 120˚ C.
  • Drizzle the sugar into the mixer immediately. At this point the meringue should be at the stiff peak stage. Run mixer until meringue is cool.
  • Add room temperature butter into running mixer a couple of tablespoon at a time.
  •  Beat until butter is combined and mixture has reached a silky consistency.
  • Add the Ubeness flavoring and then ube jam. Whip until thoroughly incorporated.

To assemble

  • Unroll the cake. Be careful to avoid making cracks.
  • Spread a thin layer of ube frosting on the surface then roll the cake back.
  • Frost the outer part of the roll with the remaining butercream mixture.
  • Refrigerate for at least an hour before slicing to let the buttercream sip to the cake.
  • Enjoy!

or directly send an email to customerservice@pamanafoods.com

Tip! Our flavorings are highly concentrated, enjoy more by shaking them before use and storing them at normal room temperature. (Do not store in a refrigerator nor in a cold place. )

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