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