UBE CAKE ROLL RECIPE WITH CREAM CHEESE FROSTING
UBE CAKE ROLL RECIPE WITH CREAM CHEESE FROSTING.
Moist, tasty and earthy cake roll recipe with a step by step instruction video to guide you. Frosted with homemade cream cheese frosting, this Ube Cake Roll is worth a try.
FOR THE CAKE ROLL:
Pre heat oven at 350 F and put the wire rack at the middle of the oven.
Add 1 teaspoon of ube flavor to the measuring glass (leas check video) add the milk to total liquid of 100 ml.
Put egg yolks in a small bowl.
Add in the sugar and mix. Add the cake flour. Mix
Add the oil and coconut milk / ube flavor mixture and mix.
Mix using a wire whisk until all of the ingredients are incorporated.
Add the extra teaspoon of the Ube Flavoring
FOR THE MERINGUE:
Put egg whites in a stand mixer bowl and mix until frothy.
Add the cream of tartar and mix. Add the sugar intermittently. 3 times and mix until stiff peaks.
You can tell if it is stiff peaks, when meringue forms a horn when you pull the whisk upward.
PREPARING THE CHIFFON CAKE:
When meringue is ready, scoop about a cup of meringue mixture and add it into the egg yolk mixture.
Use a folding method in mixing. Using a spatula, scoop mixture then pull up until all of the mixture are incorporated. Do this gently, folding too hard will result in a hard chiffon cake.
Add mixture into the rest of the meringue and mix again using the folding method.
Transfer mixture into a NON GREASE 9.5 x 13 inches lined with the pattern and pour cake batter on top of the pattern, tap the pan in a flat surface to remove air bubbles.
Bake at pre heated 350 F oven for 10-15 minutes. Start checking at 12 minutes using a toothpick test method.
When chiffon cake is done, WORK ON ROLLING the cake. Try to scrape sides of the pan using a knife.
ROLLING THE CAKE:
While the cake is hot, work on rolling it. I actually roll it 5 minutes after taking out from the oven.
Put the pan in a flat surface and GENEROUSLY sprinkle top of the cake with powdered sugar. This part is important, so that the cake will not stick on the cloth or parchment. Cover the cake with tea towel or parchment paper.Leave about 1 inch of the towel/parchment on one side and put a flat pan on top of the cake/towel. Flip the cake .You really need to be careful that the pan fits or the cake will not slide when you flip it. I have cake ruined and break doing this process.
Remove the parchment paper and very gently roll the cake with the tea towel/parchment . Roll it from the shorter (width side ) side of cake. This process will create a rolled formed muscle of the cake. Let the cake rest for about 30 minutes or an hour. SLICE 2 INCHES ON BOTH SIZE OF THE CAKE FOR UBE CRUMBS AND LET COOL.
Then unroll the cake.
Letting the cake rolled for a long time makes it soggy and flimsy.
Let the cake cool for an about 40 minutes. And then you can fill the cake.
FILL THE CAKE:
Put the cream cheese in standing mixing bowl and mix for about 1 minute. Add in the powder sugar. Start mixing in slow so that sugar will not fly everywhere .
Add the heavy whipping cream and mix until stiff peaks form. Refrigerate cream if not using immediately.
RESERVE 2 CUPS OF THE FILLING AND BAG IT FOR PIPING YOU CAN USE YOUR FAVORITE TIP.
WHEN THE CAKE IS READY TO FILL AND DECORATED:
Line a flat long plate with parchment paper ( Please check video) . And put the Ube cake.
Using a spatula, gently fill the cake Leave about 1 inch of the cake not filled.
Cover the whole cake with the frosting.
Process the extra cut cake and cover the Ube cake with the crumbled ube cake
Arrange the strawberry or cherry on top and refrigerate until ready to eat. Enjoy!
Please watch this video for step by step instructions : Ube Roll Cake