It has been more than year since we first baked our Ube Cake Roll a la Red Ribbon. The video may not have a great following but the cake here in this part of Holland has been well loved, thanks to our friends, that we are baking today our 60th cake. I am not a professional baker but after a year, I have developed the mastery of the procedure for that perfect taste of Red Ribbon style ube cake. This will be long since it is a full demonstration with tips and tricks included:
Red Ribbon Ube and Cream Roll - Filipino Purple Yam | Full demonstration with tips and tricks
This Filipino purple yam chiffon cake roll filled with cream and topped with macapuno (coconut) strings and ube crumbs makes a great snack or dessert. Enjoy!
Thanks to Cooking with Kurt (Steven Universe!) for the recipe. I modified the frosting recipe to make it more coconut tasting.
INGREDIENTS:
Dry Ingredients:
1 cup cake flour [113 g]
1.5 tsp baking powder [6 g]
1/4 cup granulated sugar [50 g]
1/2 tsp salt [3 g]
Wet Ingredients:
4 egg yolks [80 g]
1/4 cup canola (or vegetable) oil [60 mL]
1/3 cup milk [80 mL]
1/4 cup ube halaya [60 mL]
2 tsp ube extract [10 mL]
1/2 tsp purple food coloring [2.5 mL]
Meringue Mixture:
4 egg whites [120 g]
1/2 tsp cream of tartar [1.7 g]
1/3 cup sugar [67 g]
Frosting:
2 cups heavy cream (very cold) [474 mL]
8 oz cream cheese ( I usedmascaprone instead) (cold) [226 g]
1/2 cup granulated sugar [100 g]
1 tsp vanilla extract [5 mL]
1/4 tsp salt
1 tsp stabilizer (optional)