Ube and Mango Roll Cake

1 Cake
2 hr 15 min

This is a recipe for a super fluffy ube and mango roll cake. The cake sponge is chiffon, so it is very soft. Ube, also known as purple yam, has a slight nutty and sweet flavour. It adds a beautiful and vibrant purple colour to bakes and desserts.

I love the contrast of the flavours and colours of the ube and mango. The ube flavour of the fresh cream is also subtle and not too sweet. Roll cakes are one of my favourite types of cakes to make because I love the ratio of cream to cake sponge, and it’s easy to cut up and serve.

Recipe details
  • 1  Cake
  • Prep time: 2 Hours Cook time: 15 Minutes Total time: 2 hr 15 min
Show Nutrition Info
Hide Nutrition Info
Ingredients
For the sponge
  • 50ml milk
  • 1 tsp ube extract
  • 70g caster sugar (divided 20g and 50g)
  • 55 grams cake flour
  • 1/4 tsp baking soda
  • 40 ml vegetable/canola oil
  • 4 egg whites
  • 3 egg yolks
  • 1/4 tsp cream of tartar or lemon juice
For the ube cream
  • 1 cup (250ml) heavy whipping cream, chilled
  • 20g powdered sugar 
  • 1 tsp ube extract 
Instructions
For the sponge
Line a rectangular cake pan (9 x 12” pan) with parchment paper. Preheat oven to 160C.
In a large mixing bowl, mix 20g sugar with baking soda and salt. Sift in flour and combine.
Add egg yolks, oil, ube extract and milk and stir until fully incorporated. Set the mixture aside.
Using a stand mixer with whisk attachment, or hand-held mixer, whip the egg whites on low speed until frothy and large bubbles form, then add the cream of tartar. Increase the speed to medium and gradually add the 50g of sugar. Increase speed and continue mixing until stiff peaks have formed. This is the meringue mixture.
Spoon 1/3 of the meringue mixture into the flour and mix until fully incorporated. Then add the rest of the meringue and fold gently to avoid over-mixing.
Pour the batter into your cake pan, and use an offset spatula to smooth out the batter, ensuring it covers the entire pan evenly. Tap the pain several times on the counter to release large air pockets.
Bake for 10 minutes.
Let the cake cool for about 5 minutes before removing from the pan. Prepare another large parchment paper and invert the cake onto this paper, peeling away the used/baked one. Flip it over one more time onto a piece of parchment paper. The side that was facing up while baking in the oven, will also be the inner layer of the cake when you roll.
Using the parchment paper, roll the cake and leave to cool (about 30 minutes). During this time, prepare the ube cream.
For the cream
Whisk the heavy cream, powdered sugar and ube extract using a stand mixer or electric hand mixer until firm peaks are achieved.
Assembling the cake
Peel and slice mangoes thinly. Spread ube cream across sheet cake. Place slices of mangos at one end of the sheet cake. Place some more towards the centre of the sheet cake.
Roll back up firmly in the parchment paper and leave in fridge for at least 2 hours to allow the cream to set a bit, before slicing and serving.
Comments
Next