Ube Roll

Ube Roll Recipe with Coconut Frosting

Prep Time: 2 hours | Cook Time: 10 mins | Yield: 8-10 Servings

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First recipe of the new year! With the holidays still kinda fresh in my mind, I wanted this to be my version of a 'classic' Filipino dessert that usually shows up at birthdays, holidays, and special occasions. I'm talking about the ube roll cake that the famous Filipino bakeriess make (Red Ribbon, Goldilocks). My version is an homage to ube macapuno that combines the earthy flavor of ube with a sweetened coconut concoction. I experimented a bit with the frosting - I've been toying with the idea of refrigerating coconut milk to get the solid fat for whipping. Unfortunately, I can't seem to get this trick to work for me, so you'll see I made some substitutions below. This is definitely one of my favorite desserts I've ever baked, hope you enjoy it, too!

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Ingredients

Mise en place

Frothy egg whites

Yolk mixture and dry mix

Soft peaks for egg whites

Fold together

Complete batter

Whipped butter and coconut oil

Frosting consistency

Frost that cake!

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Ingredients

• 3 eggs, separated into yolks and whites

• 1 cup flour

• 2 tablespoons cornstarch

• 1 tablespoon Ube flavoring

• 1/2 cup sugar

• 1/4 teaspoon cream of tartar

• 1/4 cup cold water

• 1/4 cup vegetable oil

For the frosting:

• 1 3/4 cups powdered sugar

• 1/4 cup coconut oil

• 1/4 cup unsalted butter

• 2 tablespoon coconut milk

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Instructions

1. Preheat oven to 325° F.

2. In a large bowl mix flour, cornstarch, and sugar. Put aside.

3. In a separate small bowl, mix egg yolks, Ube flavor, water, and oil. Put aside. Note: be careful handling the Ube flavor as it is dyed and stains!

4. Use a standing mixer to whip the egg white. Beat at medium speed until it gets frothy (about 5 minutes). Once frothy, add the cream of tartar and beat for another 10-12 minutes on medium-high until soft peaks form.

5. Pour the yolk, oil, flavor mixture into the large bowl of dry ingredients.

6. Fold in the egg white mixture into batter in thirds. Careful to fold in gently and not overmix.

7. Pour batter into a 9x13 baking sheet has been greased and lined with parchment paper.

8. Bake for 8-10 minutes until toothpick comes out clean.

9. For the frosting, use a standing mixer to beat butter and coconut oil together.

10. Once the fats are fluffy, add in powdered sugar 1/2 cup at a time. If needed, add coconut milk to make the frosting fluffier and smoother.

11. Once the cake is cooled, spread frosting on top side of the cake. Use parchment paper to roll the cake into a log.

12. Serve chilled and sliced. Enjoy!