Ube and Mango Roll Cake

Name: Ube and Mango Roll Cake
Prep time: 2 h
Cook time: 15 min
Total time: 135 min
Yield: 1
Ingredients: 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; 1 cup (250ml) heavy whipping cream, chilled; 20g powdered sugar; 1 tsp ube extract

by Vivbakez

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.

Ube and Mango Roll Cake

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Recipe details

Yield 1 Cake
Time spent: Prep time: 2 Hours Cook time: 15 Minutes Total time: 2 hr 15 min

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% Daily value

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

Naomie Moore aka baileyanddaisey, Castaic CA on Aug 02, 2022

Ok, the color grabbed me! Will look for the Ube extract at one of my import grocery shops. This looks like fun and very pretty. Thank you for sharing.

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