What Is Ube Roll Cake?
Understanding Ube: The Filipino Purple Yam Explained
The first time I tasted ube, I was a kid at a church potluck in Indiana. A Filipino family had brought a tray of brightly colored desserts, and I remember being mesmerized by the deep purple hue. It wasn’t grape, it wasn’t blueberry—it was something entirely new to me. Years later, in my Asheville kitchen, ube has become one of my favorite ingredients to bake with.
Ube is a purple yam native to the Philippines. It has a naturally sweet, nutty flavor with hints of vanilla and coconut, making it perfect for desserts. Unlike taro or Okinawan sweet potatoes, ube has a softer, creamier texture when cooked, and its vibrant purple color stays rich even after baking. This is why it’s the star of so many Filipino ube desserts—from ice cream to pandesal to, of course, the famous ube chiffon cake roll.
If you prefer quick single-serve cakes, you might also enjoy this fluffy vanilla mug cake, which shares the same comfort but in under five minutes.
Table of Contents
Why Ube Roll Cake Is a Filipino Dessert Staple
In the Philippines, no fiesta table feels complete without ube in some form. The ube roll cake stands out because it combines a light chiffon sponge with a creamy ube filling, creating a dessert that’s both festive and comforting. Unlike heavier cakes, this one feels airy and indulgent without being overwhelming, which is why it’s so often served at birthdays, holidays, and Sunday family gatherings.
The roll cake format makes it practical too—you can slice it into neat servings, decorate it with whipped cream swirls, or dust it with powdered sugar for a simple, elegant look. It’s the kind of cake that looks impressive yet feels approachable, just like the spirit of Filipino hospitality.
Difference Between Ube Roll Cake and Other Cake Rolls
While Swiss rolls and Japanese roll cakes are loved worldwide, the ube roll cake has a uniquely Filipino identity. The chiffon sponge is lighter than a Swiss roll but more flavorful than a Japanese castella. What really sets it apart is the ube halaya filling—a creamy purple yam jam that adds richness and authenticity.
Compared to other roll cakes, the ube version carries cultural meaning. It’s not just about taste—it’s about celebrating tradition. From family fiestas in Manila to cozy kitchens in the U.S., this dessert has become a symbol of joy and togetherness.
Key Ingredients in an Authentic Ube Roll Cake Recipe
Traditional Ingredients: Ube Halaya, Ube Extract, and More
When I bake an ube roll cake recipe at home in Asheville, I always start with the same three essentials: ube halaya, ube extract, and a soft chiffon sponge base. Ube halaya is a Filipino purple yam jam, usually made with boiled ube, condensed milk, and butter. It’s the heart of the filling—sweet, creamy, and beautifully purple.
Ube extract adds extra flavor and ensures that striking violet color holds through baking. While fresh ube isn’t always easy to find in the U.S., halaya, powders, and extracts make it accessible no matter where you live.
If you’re exploring dairy-free or plant-based options, you may also love this vegan mug cake, which uses simple substitutions but still delivers a soft, indulgent bite.
Where to Buy Ube (Halaya, Powder, Extract) and Best Brands
In Indiana growing up, ube wasn’t on our grocery shelves. But now, living in Asheville, I can find ube in Asian markets and even online. Here’s what I recommend for home bakers:
- Ube Halaya: Look for brands like Good Shepherd or Manila’s Best at Asian supermarkets.
- Ube Powder: Freeze-dried versions rehydrate well for baking and storage.
- Ube Extract: McCormick’s Ube Flavor is widely trusted for both flavor and color.
For those outside major cities, Amazon and Filipino specialty shops online carry most of these items.
Ingredient Substitutions (For Dairy-Free, Gluten-Free, etc.)
One of the reasons I love baking is the flexibility. My grandmother always believed recipes should bend to what you have on hand, and I carry that with me today. If you’re adapting this ube chiffon cake roll, here are some options:
- Dairy-Free: Replace heavy cream with coconut cream for the filling. Swap condensed milk in halaya with coconut condensed milk.
- Gluten-Free Ube Cake: Use a 1:1 gluten-free flour blend, or try rice flour for a lighter sponge.
- Vegan Ube Cake Roll: Whip aquafaba (chickpea brine) as an egg white substitute, and use plant-based butter and cream.
| Dietary Need | Substitution |
|---|---|
| Dairy-Free | Coconut cream, coconut condensed milk |
| Gluten-Free | Rice flour or GF flour blends |
| Vegan | Aquafaba for egg whites, plant-based cream |
How to Make Ube Roll Cake from Scratch (Step-by-Step)
Preparing the Chiffon Cake Base: Tips for Light Texture
The soul of an ube roll cake recipe is its soft, airy chiffon base. When I first started experimenting with chiffon cakes in my Asheville kitchen, I quickly learned that it’s all about the eggs. The meringue—the whipped egg whites—makes or breaks the sponge.
Here are my best tips for success:
- Whip egg whites to stiff peaks—not too soft, not overbeaten.
- Fold gently with a spatula to avoid deflating the batter.
- Use the right pan: A jelly roll pan lined with parchment ensures even baking.
| Step | Pro Tip |
|---|---|
| Whipping egg whites | Room temperature eggs whip more easily |
| Folding batter | Use a figure-eight motion with a spatula |
| Baking | Bake at 350°F for 18–20 minutes until springy |
How to Make the Perfect Ube Whipped Cream Filling
For the filling, I like to combine ube halaya with whipped cream. It strikes the balance between fluffy and rich. If you’re short on halaya, you can boost the flavor with ube extract recipe drops.
Just like toppings transform a simple cookie mug cake, ube whipped cream filling elevates this roll cake into something truly special.
Steps for creamy filling:
- Chill your mixing bowl and whisk before whipping.
- Whip heavy cream until soft peaks form.
- Fold in ube halaya (or powder + extract mix) gently.
- Sweeten with powdered sugar to taste.
This filling isn’t just delicious—it also helps the cake roll stay moist.
Rolling Technique: How to Prevent Cracking and Tearing
Rolling is the step that used to intimidate me the most. My first attempt years ago ended in a sponge that broke right down the middle. Here’s how I’ve learned to keep things smooth:
- Roll while warm: Straight from the oven, roll the sponge (with parchment) into a loose spiral and let it cool. This “memory roll” prevents cracks later.
- Use powdered sugar or cocoa dusting: Keeps the cake from sticking.
- Fill after cooling: Spread the ube whipped cream evenly, then reroll gently.
If a crack does appear? Don’t panic. Frost the outside with extra cream—it’ll still taste amazing.
Equipment You’ll Need to Make Ube Cake Roll Successfully
Baking Tray, Parchment Paper, Mixer: Must-Haves
When I baked my first ube roll cake recipe at home, I didn’t realize how much the right equipment matters. I tried using a standard cake pan instead of a jelly roll tray, and the sponge came out far too thick to roll. Since then, I’ve stuck with the basics that guarantee success:
- Jelly roll pan (10×15 inch): Perfect size for a thin, flexible sponge.
- Parchment paper: Prevents sticking and makes rolling easier.
- Mixer (stand or hand): For whipping egg whites into stiff peaks.
Skipping these essentials often leads to cracked rolls or uneven baking.
Best Tools for Whipping Egg Whites and Folding Batter
One of the most important steps in an ube chiffon cake is getting the meringue just right. A sturdy whisk or hand mixer works, but if you bake often, a stand mixer makes it nearly foolproof.
For folding, I prefer a wide silicone spatula. It’s gentle enough to keep the air in the batter while still mixing evenly. Metal spoons, on the other hand, can deflate the mixture too quickly.
Here’s a quick comparison:
| Tool | Best Use |
|---|---|
| Stand Mixer | Consistent stiff peaks for meringue |
| Hand Mixer | Budget-friendly, reliable for small batches |
| Silicone Spatula | Folding batter without losing air |
How to Properly Cool and Roll Your Sponge Cake
Even with the best equipment, how you handle the cake after baking is just as important. I remember pulling a perfect sponge from the oven once, only to ruin it by letting it cool flat. Lesson learned—cooling is part of the recipe!
Here’s what works best:
- Use a wire cooling rack: Prevents sogginess.
- Roll while warm with parchment still attached, then let it cool in shape.
- Unroll gently, fill, and reroll for that signature spiral look.
This method not only prevents cracks but also trains the sponge to stay flexible.
Common Mistakes and How to Fix Them
Why Your Ube Roll Cracks: Causes and Solutions
When I baked my very first ube chiffon cake roll years ago, I was so proud—until I tried rolling it and the sponge split right down the middle. Cracks are one of the most common problems, but they’re also one of the easiest to avoid.
Causes: Overbaking, rolling when cold, or not using a “memory roll.”
Fix: Always roll the cake while it’s still warm with parchment paper, then let it cool in that shape. This trains the sponge to roll later without breaking.
Fixing Rubbery, Dense, or Dry Cake Textures
A fluffy chiffon is the heart of a good ube roll cake recipe, but it can easily go wrong if the meringue isn’t handled right. I’ve made rubbery sponges from overmixing and dry ones from leaving them in the oven just a few minutes too long.
Here’s a quick troubleshooting table:
| Problem | Likely Cause | Solution |
|---|---|---|
| Rubbery texture | Overmixing batter or overbaking | Mix gently and bake only until springy |
| Dense sponge | Underwhipped egg whites | Whip egg whites to stiff peaks before folding |
| Dry sponge | Too much time in oven | Reduce baking time and check at 18 minutes |
If you’ve ever struggled with rubbery microwave cakes, you’ll recognize the same issue covered in this chocolate mug cake guide—overmixing and overcooking can ruin texture fast.
How to Avoid Overbaking or Underwhipping the Meringue
The meringue is the engine of your chiffon cake. If you underwhip it, your roll will collapse; overwhip it, and you’ll get dry peaks that won’t fold smoothly.
Signs you’ve whipped it right:
- Shiny, stiff peaks that hold shape.
- Whites that don’t slide when you tilt the bowl.
Tip: Stop mixing as soon as you reach stiff peaks. Overwhipped meringue breaks down and leaves you with a grainy batter.
Ube Roll Cake Variations to Try
Ube Macapuno Cake Roll
One of my favorite twists on the ube roll cake recipe is the ube macapuno roll. Macapuno is a special variety of coconut with a soft, jelly-like texture, and pairing it with ube feels like a true Filipino celebration on a plate. The creaminess of ube halaya meets the chewy sweetness of macapuno strings—it’s a texture combination that always takes me back to those potluck dessert tables I admired as a kid.
Ube Cheese Roll Cake (With Cream Cheese Filling)
If you love the salty-sweet combo, the ube cheese roll cake is for you. Instead of traditional whipped cream, this version uses a cream cheese-based filling. The tanginess balances the sweetness of the sponge beautifully. It’s a nod to Filipino bakeries that often combine cheese and ube in breads and pastries.
Vegan Ube Cake Roll or Dairy-Free Options
I’ve had readers ask if they can enjoy this cake without dairy or eggs, and the answer is yes. Using whipped coconut cream instead of dairy cream makes the filling rich and satisfying, while aquafaba can stand in for egg whites to create a fluffy vegan sponge. This vegan Filipino dessert version might taste a little different, but it keeps the spirit of ube alive.
For another dietary-friendly option, try this protein mug cake, which packs extra nutrition into a single-serve treat.
Mini Ube Cake Rolls or Bento Roll Cakes
Sometimes, a whole roll cake feels like too much. That’s where mini versions shine. By baking the sponge in a smaller tray and slicing it into sections before rolling, you can make adorable lunchbox-sized ube cake rolls. I love preparing these when I’m hosting—guests feel like they’re getting their own personal dessert.
| Variation | Unique Feature |
|---|---|
| Ube Macapuno Roll | Chewy coconut strings with creamy ube filling |
| Ube Cheese Roll | Tangy cream cheese contrasts sweet sponge |
| Vegan Ube Roll | Coconut cream + aquafaba for plant-based baking |
| Mini Bento Rolls | Smaller, snack-sized versions for lunchboxes |
How to Store, Slice, and Serve Ube Roll Cake
How to Store Ube Roll Cake to Maintain Moisture
One of the best things about an ube roll cake recipe is that it tastes just as good the next day—if you store it properly. The first time I made one, I left it uncovered overnight on the counter, and by morning the sponge was dry and sad. Lesson learned: this cake loves the fridge.
Best practice:
- Wrap the roll in plastic wrap or parchment paper.
- Store in an airtight container in the refrigerator.
- Eat within 3 days for best flavor and texture.
Freezing and Thawing Tips for Long-Term Storage
If you want to save your ube chiffon cake roll for later, freezing works surprisingly well. Here’s how I do it when I bake ahead for family gatherings:
- Wrap the roll tightly in plastic, then foil.
- Store in the freezer for up to 2 months.
- Thaw in the fridge overnight before serving.
Avoid thawing at room temperature—it can cause condensation and make the sponge soggy.
How to Cut Clean Slices (Without Squishing the Cake!)
The first time I served this at a party, my knife squished the roll so badly it looked like purple bread pudding. Now I swear by one trick: a serrated knife warmed in hot water. Wipe it clean between slices for bakery-worthy results.
Other tips:
- Chill the cake before slicing—it firms up the filling.
- Use a gentle sawing motion, not pressure.
Serving Suggestions: Toppings, Sauces, and Plating Ideas
How you serve this cake makes it feel even more special. I love adding a drizzle of condensed milk or topping with fresh whipped cream. For festive occasions, scatter toasted coconut flakes on top.
Here’s a quick serving inspiration table:
| Topping | Effect |
|---|---|
| Condensed milk drizzle | Adds richness and sweetness |
| Whipped cream swirls | Light and airy topping |
| Toasted coconut flakes | Nutty crunch and texture |
| Fresh fruit (mango, berries) | Colorful, refreshing contrast |
Nutritional Information and Allergens
Calorie Breakdown per Slice
One of the questions I get most often is: “Is an ube roll cake healthy?” Like most desserts, it’s an indulgence—but one worth enjoying. A standard slice (about 1/10 of a roll) of this ube chiffon cake usually contains:
| Nutrient | Approx. Amount |
|---|---|
| Calories | 240–280 kcal |
| Carbohydrates | 30–35 g |
| Fat | 12–14 g |
| Protein | 4–6 g |
| Sugar | 18–22 g |
Common Allergens in Ube Roll Cake
Because this cake relies on chiffon sponge and whipped cream, it naturally includes a few common allergens. If you’re serving guests, always let them know what’s inside.
- Eggs: Essential for chiffon texture.
- Dairy: Found in whipped cream, butter, and condensed milk in halaya.
- Gluten: Standard flour in the sponge cake.
How to Make It Lighter or Lower in Sugar
If you’re like me, you sometimes want to indulge but without feeling too heavy afterward. Luckily, this ube roll cake recipe adapts beautifully to lighter options:
- Lower sugar: Use monk fruit sweetener or erythritol instead of granulated sugar.
- Lower fat: Swap heavy cream with light coconut cream or reduced-fat dairy cream.
- Higher protein: Fold Greek yogurt into the filling for creaminess with added protein.
Ube Cake Roll in Filipino Culture & Celebrations
Why Ube Desserts Are Iconic in Filipino Cuisine
The first time I saw a table full of Filipino desserts, I was a child at a Midwestern church potluck. Among the trays of brownies and banana pudding, the ube dishes always stood out. Bright purple cakes and rolls felt magical compared to the sweets I grew up with in Indiana.
In Filipino culture, ube desserts are more than just colorful treats—they symbolize tradition, celebration, and hospitality. The natural sweetness of purple yam and its vibrant hue make it the centerpiece of many special occasions. Whether it’s an ube chiffon cake, ice cream, or halo-halo, ube is both comforting and festive.
Ube Roll Cake for Fiestas, Holidays, and Birthdays
The ube roll cake recipe has become a favorite centerpiece for holidays and family celebrations. It’s light enough to enjoy after a big meal but festive enough to decorate with whipped cream, sprinkles, or even birthday candles.
During Christmas and New Year gatherings, you’ll often see slices of ube roll served alongside leche flan and bibingka. At birthdays, its cheerful purple color feels extra celebratory. For me, it’s the kind of cake that bridges cultures—I serve it in Asheville to friends who’ve never tried ube before, and it always sparks curiosity and delight.
Other Traditional Filipino Ube Desserts to Explore
If you fall in love with this cake (and I bet you will), there’s a whole world of other Filipino purple yam desserts to explore:
- Ube Halaya: The jam-like base for many ube sweets.
- Ube Ice Cream: Creamy, rich, and one of the most iconic Filipino frozen desserts.
- Halo-Halo: A shaved ice treat layered with ube, leche flan, and fruits.
- Ube Pandesal: Soft bread rolls with a sweet ube filling, popular in bakeries.
Each of these highlights ube’s versatility, from jam to bread to frozen delights.
Print
Ube Roll Cake Recipe: How to Make This Fluffy Filipino Favorite at Home
A fluffy Filipino ube roll cake made with chiffon sponge and creamy ube halaya filling. A festive dessert for any celebration.
- Total Time: 40 minutes
- Yield: 10 slices 1x
Ingredients
6 large eggs, separated
3/4 cup sugar, divided
1/4 cup vegetable oil
1/2 cup cake flour
2 tbsp ube extract
1 cup ube halaya
1 cup heavy cream (or coconut cream for dairy-free)
1/4 tsp salt
1/4 tsp cream of tartar
Instructions
1. Preheat oven to 350°F and line a 10×15 inch jelly roll pan with parchment.
2. Whip egg whites with cream of tartar until stiff peaks form.
3. In another bowl, whisk yolks, sugar, oil, flour, and ube extract.
4. Fold meringue into batter gently until combined.
5. Spread batter evenly in pan and bake 18–20 minutes.
6. While warm, roll sponge with parchment and let cool.
7. Unroll, spread ube halaya whipped cream, then reroll.
8. Chill for 30 minutes before slicing and serving.
Notes
Roll sponge while warm to prevent cracks.
Use coconut cream and aquafaba for vegan version.
Store in fridge for 3 days or freeze up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 20g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: ube roll cake recipe, Filipino desserts, purple yam cake, ube chiffon cake
Conclusion: Make the Perfect Ube Roll Cake at Home
The ube roll cake recipe is more than a dessert it’s a piece of Filipino tradition you can bring into your kitchen. From the soft chiffon sponge to the creamy ube filling, every bite carries both comfort and celebration.
Here’s a quick recap for success:
- Whip egg whites to stiff peaks and fold gently for a fluffy sponge.
- Roll the cake while warm to prevent cracks.
- Customize with fillings like macapuno, cream cheese, or even coconut cream for vegan twists.
- Store properly to keep the cake moist and slice with a warm serrated knife for clean cuts.
Whether you’re making this for a holiday, birthday, or just a cozy weekend treat, the ube roll cake will always impress. And if you’re craving something faster, you can always whip up a 3 ingredient mug cake in minutes for a quick fix.
Want more inspiration? Follow me on Pinterest for quick dessert boards and baking ideas, and join me on Facebook where I share behind-the-scenes kitchen stories and new recipes.
FAQs About Ube Roll Cake Recipe
What is ube roll cake made of?
An ube roll cake recipe typically uses a chiffon sponge cake, whipped cream or buttercream filling, and ube flavoring from halaya or extract.
How do you make an ube cake roll soft and fluffy?
The secret is properly whipped egg whites folded gently into the batter. This creates a light, airy texture that keeps the cake soft enough to roll.
Can I use ube halaya instead of extract?
Yes! Ube halaya adds authentic flavor and creaminess, while extract enhances color. Many bakers use both for the best results.
How do I stop the roll from cracking?
Roll the sponge while it’s still warm (with parchment) to create a “memory roll.” This prevents cracks when you unroll, fill, and reroll.
What is the difference between ube and taro?
Ube is a Filipino purple yam with a nutty, vanilla-like flavor. Taro is lighter in color and starchier, often used in savory dishes.
How long can I keep an ube cake roll in the fridge?
Properly wrapped, it lasts up to 3 days in the refrigerator. For longer storage, freeze for up to 2 months and thaw overnight.