Ube Swiss Roll Recipe

The Ubeness® Ube Swiss Roll Recipe offers a delicious and visually stunning dessert that perfectly captures the essence of Filipino flavor.

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

Course: cakes, Dessert

Cuisine: Eurasian Fusion

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) or About Flavors Ube Flavor
• 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

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

Meringue

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

Mixing together

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

Frosting/Buttercream

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

To assemble

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