Ube Roll Cake
Classic roll cake infused with ube.
Ingredients
3 eggs, separated
60ml (¼ cup) vegetable oil
60ml (¼ cup) milk
100g (1/3 cup) homemade ube jam
½ tsp ube flavouring
1 tsp vanilla extract
75g (½ cup) plain flour
1 tsp baking powder
¼ tsp fine sea salt
110g (½ cup) caster sugar, divided
Ube cream300ml thickened cream
75g (1/2 cup) icing sugar
1 tsp ube flavouring
Preheat the oven to 160C. Grease and line a 30 x 20cm pan with baking paper.
To make the ube sponge, place the egg yolks, vegetable oil, milk, ube jam, ube flavouring and vanilla in a bowl and whisk to combine. Add the flour, baking powder, salt and 55g (¼ cup) sugar and whisk until smooth. Using an electric mixer, whisk the egg white until soft peaks, then gradually add the remaining 55g (¼ cup) sugar and whisk until stiff and glossy. Add the meringue, one-third at a time, to the ube mixture and gently fold to combine, taking care not to deflate the mixture (I use a balloon whisk).
Transfer to the lined pan and bake for 20 minutes or until just set. Cool in the pan for 5 minutes, then cover the top with a sheet of baking paper, then a tea towel and oven tray, and invert. Peel the baking paper from the sponge, then recover with a sheet of baking paper. With short side facing you, roll in tea towel to form a log. Stand for 10 minutes to cool.
Meanwhile, using an electric mixer, whisk the cream, icing sugar and ube flavouring to stiff peaks.
Unroll sponge, spread over the ube cream, then re-roll. Dust with icing sugar, if desired, to serve.