Create a Show-Stopping Purple Yam Swiss Roll Cake with This Easy Recipe

Introduction

If you’re looking for a dessert that’s both eye-catching and delicious, this Purple Yam (Ube) Swiss Roll Cake is the perfect choice. With its soft and fluffy ube sponge, creamy whipped filling, and luxurious buttercream frosting, this cake is a treat for all the senses. Whether it’s for a special occasion or a weekend indulgence, this step-by-step recipe will guide you to baking success.

Ingredients

For the Ube Sponge Cake:

• 3/4 cup (95g) all-purpose flour
• 1/4 cup (30g) cornstarch
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs, separated
• 1/2 cup (100g) granulated sugar, divided
• 1/4 cup (60ml) ube extract or ube puree
• 1/4 cup (60ml) vegetable oil
• 2 tablespoons milk
• Purple food coloring (optional, for a brighter color)

For the Whipped Cream Filling:

• 1 cup (240ml) heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For the Ube Buttercream Frosting:

• 1/2 cup (115g) unsalted butter, softened
• 1 1/2 cups (180g) powdered sugar
• 2 tablespoons ube extract or ube puree
• 1-2 tablespoons milk (as needed for consistency)

Step-by-Step Instructions

Step 1: Make the Ube Sponge Cake

1. Preheat your oven to 350°F (175°C). Grease and line a 10×15 inch (25×38 cm) jelly roll pan with parchment paper.
2. Sift together the flour, cornstarch, baking powder, and salt in a bowl. Set aside.
3. In another bowl, beat the egg yolks with half the sugar (1/4 cup or 50g) until pale and creamy. Mix in the ube extract, vegetable oil, milk, and food coloring (if using).
4. Gradually fold in the dry ingredients until fully incorporated.
5. In a separate bowl, beat the egg whites until soft peaks form. Slowly add the remaining sugar (1/4 cup or 50g) and beat until stiff peaks form.
6. Gently fold the beaten egg whites into the ube batter in three additions to maintain its fluffiness.
7. Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.

Step 2: Roll the Cake

1. While the cake is still warm, sprinkle a clean kitchen towel with powdered sugar. Flip the cake onto the towel and gently peel off the parchment paper.
2. Starting from one short side, roll the cake with the towel and let it cool completely in the rolled position.

Step 3: Prepare the Whipped Cream Filling

1. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Cover and refrigerate until ready to use.

Step 4: Assemble the Swiss Roll

1. Unroll the cooled cake carefully. Spread an even layer of whipped cream filling over the entire surface, leaving a small border around the edges.
2. Re-roll the cake tightly without the towel and place it seam-side down on a serving plate.

Step 5: Make the Ube Buttercream Frosting

1. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and mix until smooth.
2. Add the ube extract or puree, and milk as needed, to achieve a spreadable consistency.

Step 6: Frost and Decorate

1. Spread the ube buttercream frosting evenly over the rolled cake. Use a piping bag with a decorative tip to add swirls or other patterns for a stunning finish.
2. Garnish with edible flowers, sprinkles, or dust with powdered sugar for an elegant presentation.

Pro Tips for Success

• Roll the cake while it’s warm to prevent cracking.
• Use room-temperature butter for the frosting to ensure a smooth texture.
• For stronger ube flavor, increase the amount of ube extract or puree slightly.
• Chill the assembled cake for at least 1 hour before slicing to make clean, neat cuts.

Conclusion

This Purple Yam (Ube) Swiss Roll Cake is a dessert that combines beauty and flavor in every bite. Its vibrant purple hue, fluffy texture, and creamy filling make it a standout treat for any occasion. Follow this recipe and impress your family and friends with your baking skills. Don’t forget to share your stunning creation with us online—happy baking!