How to Make a Gorgeous Purple Yam Swiss Roll Cake

Introduction

Looking for a dessert that’s as visually stunning as it is delicious? This Purple Yam Swiss Roll Cake, made with the rich flavors of ube, fluffy cream filling, and a silky buttercream frosting, is the perfect centerpiece for any occasion. Whether you’re baking for a party or simply indulging yourself, this step-by-step recipe will guide you to a perfectly rolled and vibrant treat.

Ingredients

For the Ube Sponge Cake:

• 3/4 cup (95g) all-purpose flour
• 1/4 cup (30g) cornstarch
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs, separated
• 1/2 cup (100g) granulated sugar, divided
• 1/4 cup (60ml) ube extract or ube puree
• 1/4 cup (60ml) vegetable oil
• 2 tablespoons milk
• Purple food coloring (optional, for a vibrant hue)

For the Whipped Cream Filling:

• 1 cup (240ml) heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For the Ube Buttercream Frosting:

• 1/2 cup (115g) unsalted butter, softened
• 1 1/2 cups (180g) powdered sugar
• 2 tablespoons ube extract or ube puree
• 1-2 tablespoons milk (adjust for consistency)

Step-by-Step Instructions

Step 1: Make the Ube Sponge Cake

1. Preheat the oven to 350°F (175°C). Grease a 10×15 inch (25×38 cm) jelly roll pan and line it with parchment paper.
2. In a medium bowl, sift together the flour, cornstarch, baking powder, and salt. Set aside.
3. In a large bowl, beat the egg yolks with 1/4 cup (50g) sugar until pale and thick. Add the ube extract, vegetable oil, milk, and food coloring (if using), and mix well.
4. Gradually fold in the dry ingredients until fully incorporated.
5. In another bowl, beat the egg whites until soft peaks form. Slowly add the remaining 1/4 cup (50g) sugar and beat until stiff peaks form.
6. Gently fold the egg whites into the ube batter in three additions, being careful not to deflate the mixture.
7. Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly pressed.

Step 2: Roll the Cake

1. While the cake is still warm, dust a clean kitchen towel with powdered sugar. Carefully flip the cake onto the towel and peel off the parchment paper.
2. Roll the cake tightly with the towel, starting from one short side. Allow it to cool completely while rolled.

Step 3: Prepare the Whipped Cream Filling

1. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Cover and refrigerate until ready to use.

Step 4: Assemble the Cake

1. Once the cake has cooled, carefully unroll it. Spread an even layer of whipped cream filling over the surface, leaving a small border around the edges.
2. Re-roll the cake tightly without the towel, and place it seam-side down on a serving plate.

Step 5: Make the Ube Buttercream Frosting

1. In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar and beat until smooth.
2. Mix in the ube extract and milk, adding 1 tablespoon at a time, until the frosting reaches a spreadable consistency.

Step 6: Frost and Decorate

1. Spread the ube buttercream evenly over the rolled cake. Use a piping bag to add decorative swirls on top for an elegant finish.
2. Garnish with edible flowers or sprinkles to elevate the presentation.

Pro Tips for Success

• Roll the cake while it’s still warm to prevent cracks.
• Chill the whipped cream filling before use to keep it firm.
• For a deeper ube flavor, add more ube extract or puree to the frosting.
• Refrigerate the cake for 1 hour before slicing for clean and neat cuts.

Conclusion

This Purple Yam Swiss Roll Cake is a stunning dessert that’s perfect for any occasion. The soft and airy sponge, paired with the creamy filling and flavorful ube frosting, creates a treat that’s as delicious as it is beautiful. Try this recipe today and wow your family and friends with your baking skills. Don’t forget to share your creations online—happy baking!