Ube Cake Rolls

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Ube Cake Rolls

By

FEATR

Soft, nostalgic Filipino-style sponge cake rolled with a creamy ube-halaya and cream cheese filling. Light, fluffy cake and a rich, purple filling make this a showstopping dessert for celebrations or afternoon snacks.

Yield

8

Time

1 hour 50 minutes

Rating

—

Ingredients

5 large egg yolks

1/4 cup (50 g) granulated sugar (for yolks)

1/4 cup (60 ml) vegetable oil

1/4 cup (60 ml) milk

1 tsp ube flavoring (batter)

3/4 cup (90 g) cake flour

1 tsp baking powder

Pinch of salt

5 large egg whites

1/4 tsp cream of tartar

1/2 cup (100 g) granulated sugar (for whites)

100 g cream cheese, softened

1/2 cup ube halaya

2 packs (2 x 250 ml = 500 ml) Nestlé All Purpose Cream, chilled

2 tbsp powdered (icing) sugar

1 tbsp ube flavoring (filling)

Instructions

Step 1

Preheat oven to 170°C (340°F). Line a 14" x 10" x 1" cake pan with parchment paper.

Step 2

In a bowl, whisk together the egg yolks, 1/4 cup granulated sugar, vegetable oil, milk, and 1 tsp ube flavoring until smooth.

Step 3

Sift in the cake flour, baking powder and a pinch of salt. Mix just until combined — do not overmix.

Step 4

In a separate clean bowl, beat the egg whites with 1/4 tsp cream of tartar until foamy. Gradually add 1/2 cup sugar and continue beating until stiff peaks form.

Step 5

Gently fold the beaten egg whites into the yolk mixture in three additions, keeping as much air as possible.

Step 6

Pour the batter into the prepared pan and smooth the surface. Tap the pan gently to release any large air bubbles.

Step 7

Bake for 20–25 minutes, or until the top springs back lightly when touched.

Step 8

Immediately turn the baked cake out onto a fresh sheet of parchment and peel off the bottom parchment. While still warm, carefully roll the cake from the short end with the parchment paper inside. Let the rolled cake cool completely (rolled) to set its shape.

Step 9

For the filling: beat the softened cream cheese until smooth. Add the ube halaya, 2 tbsp powdered sugar and 1 tbsp ube flavoring; mix until well combined.

Step 10

In a separate bowl, whip the chilled Nestlé All Purpose Cream until it reaches soft peaks (slightly thickened but still spreadable). Fold the whipped cream into the halaya–cream cheese mixture until smooth and fluffy.

Step 11

Once the cake is fully cooled, unroll it gently. Spread the ube filling evenly over the cake surface.

Step 12

Roll the cake back up tightly (without parchment). Wrap in cling film and chill in the refrigerator for at least 1 hour to set.

Step 13

Slice into 8–10 pieces to serve. Optionally dust with powdered sugar or pipe extra cream on top for garnish.

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Ube Cake Rolls

By

FEATR

Soft, nostalgic Filipino-style sponge cake rolled with a creamy ube-halaya and cream cheese filling. Light, fluffy cake and a rich, purple filling make this a showstopping dessert for celebrations or afternoon snacks.

Yield

8

Time

1 hour 50 minutes

Rating

—

Ingredients

5 large egg yolks

1/4 cup (50 g) granulated sugar (for yolks)

1/4 cup (60 ml) vegetable oil

1/4 cup (60 ml) milk

1 tsp ube flavoring (batter)

3/4 cup (90 g) cake flour

1 tsp baking powder

Pinch of salt

5 large egg whites

1/4 tsp cream of tartar

1/2 cup (100 g) granulated sugar (for whites)

100 g cream cheese, softened

1/2 cup ube halaya

2 packs (2 x 250 ml = 500 ml) Nestlé All Purpose Cream, chilled

2 tbsp powdered (icing) sugar

1 tbsp ube flavoring (filling)

Instructions

Step 1

Preheat oven to 170°C (340°F). Line a 14" x 10" x 1" cake pan with parchment paper.

Step 2

In a bowl, whisk together the egg yolks, 1/4 cup granulated sugar, vegetable oil, milk, and 1 tsp ube flavoring until smooth.

Step 3

Sift in the cake flour, baking powder and a pinch of salt. Mix just until combined — do not overmix.

Step 4

In a separate clean bowl, beat the egg whites with 1/4 tsp cream of tartar until foamy. Gradually add 1/2 cup sugar and continue beating until stiff peaks form.

Step 5

Gently fold the beaten egg whites into the yolk mixture in three additions, keeping as much air as possible.

Step 6

Pour the batter into the prepared pan and smooth the surface. Tap the pan gently to release any large air bubbles.

Step 7

Bake for 20–25 minutes, or until the top springs back lightly when touched.

Step 8

Immediately turn the baked cake out onto a fresh sheet of parchment and peel off the bottom parchment. While still warm, carefully roll the cake from the short end with the parchment paper inside. Let the rolled cake cool completely (rolled) to set its shape.

Step 9

For the filling: beat the softened cream cheese until smooth. Add the ube halaya, 2 tbsp powdered sugar and 1 tbsp ube flavoring; mix until well combined.

Step 10

In a separate bowl, whip the chilled Nestlé All Purpose Cream until it reaches soft peaks (slightly thickened but still spreadable). Fold the whipped cream into the halaya–cream cheese mixture until smooth and fluffy.

Step 11

Once the cake is fully cooled, unroll it gently. Spread the ube filling evenly over the cake surface.

Step 12

Roll the cake back up tightly (without parchment). Wrap in cling film and chill in the refrigerator for at least 1 hour to set.

Step 13

Slice into 8–10 pieces to serve. Optionally dust with powdered sugar or pipe extra cream on top for garnish.

More Recipes You Might Like

Cinnamon Baked Doughnuts

By Ina Garten

Brazo de Mercedes

By Baking With Ish

A classic Filipino meringue roll filled with a rich, lemony egg yolk custard. Light, airy meringue wraps a silky sweetened condensed milk custard — perfect for holidays or make-ahead desserts.

3 hr 10 min

Molten Chocolate Mug Cake

By Leah Colins

This warm, rich chocolate cake with a molten center can be yours in a mere five minutes. It requires little more than a mug and a microwave to make.

5 min

Oatmeal-Glazed Breakfast Cake

By Food Network Kitchen

This hearty cake is packed with oats, flavored with cinnamon and topped with a warm glaze made with more oats, shredded coconut and nuts. We used pecans, but feel free to use whatever you have on hand. It's a great way to clean out the pantry and simple enough for kids to help with. Bake one on a Sunday and enjoy it all week long for breakfast or as a snack! It's delicious at room temperature or lightly warmed in the microwave.

Gluten-Free Fudge Brownies

By Jackie Ourman

Just what we want a gluten-free brownie to be: rich and super fudgy. Beating the eggs and sugar for a long time incorporates air into the batter, making for a crackly crust when baked.

Sweet Cinnamon Tamal

By Daniela Soto-Innes

Baking a single large-format tamal may not be traditional, but it produces a similarly tender, moist, barely sweet cake with pudding vibes.

More from Cakes

View All →

Beet Chocolate Cake

By Anna Stockwell

Earthy-sweet beet purée gives this gluten-free chocolate cake a red velvet hue but also lends so much buttery moistness that you'd never guess the cake is dairy-free as well.

Ultimate Chocolate Cake

By null

I’ve been making cakes and pies in the Food52 offices since 2014, and couldn’t be happier that they asked me to develop a new cake to celebrate their 10th birthday. This cake is chocolate, plus chocolate, with a little chocolate (I don’t use the word ultimate lightly). It’s impressive to look at it - but more importantly, it’s so, so delicious, just like these last 10 years have been.

Persimmon Cardamom Cake

By Eric Kim

This bouncy, tender spiced cake celebrates winter persimmons in all their glory. Baking wedged Fuyu persimmons — the squat, tomatolike ones — until their flavor concentrates and their moisture dissipates leaves you with syrupy fruit that doesn’t sog up the cake later. A little coconut extract, a whisper of the tropical, props up the gentle sweet aroma of the orange fruit, with cardamom playing a major role in bringing out its floral, pumpkiny qualities. Whipped cream folded into the batter at the end, a trick from the baker Heather Dekker-Hurlbert, results in a light, even crumb. Thanks to a sprinkling of cardamon sugar on top before baking, the cake gains a glorious caramelized crust with cinnamon toast vibes (but cardamom).

1 hr 45 min

Easy Apple Cake

By Casey Elsass

This buttery apple cake is pure fall comfort. Spiced with cinnamon, it has a bright kick from apple cider vinegar and a crunchy brown-sugar-and-walnut topping.

Chocolate Mousse Cake

By Desserts

A rich, mousse-like chocolate cake baked in a 20 cm (8-inch) round pan. The edges set while the center stays soft and slightly trembling for a creamy, mousse texture once cooled. Simple one-bowl method yields an elegant dessert in under an hour.

45 min

Oatmeal-Glazed Breakfast Cake

By Food Network Kitchen

This hearty cake is packed with oats, flavored with cinnamon and topped with a warm glaze made with more oats, shredded coconut and nuts. We used pecans, but feel free to use whatever you have on hand. It's a great way to clean out the pantry and simple enough for kids to help with. Bake one on a Sunday and enjoy it all week long for breakfast or as a snack! It's delicious at room temperature or lightly warmed in the microwave.