Ube Roll Cake

Ube Roll Cake: The Fluffy Filipino Dessert You Must Try

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Introduction

Looking to impress your guests with a visually stunning and mouthwateringly delicious dessert? Enter the ube roll cake, a Filipino-inspired delight with vibrant purple hues, light chiffon texture, and rich ube whipped cream filling. This recipe walks you through every step of creating this soft and airy cake roll using ube extract and cake flour, without complicated tools or techniques. It’s easier than it looks and even more delicious than it sounds.

Discover great ideas like our ube tiramisu recipe if you’re already a fan of purple yam desserts, or want to expand your collection of ube-based sweets.

Let’s dive into how to make this beautiful ube roll cake from scratch!

PART 1: What Is Ube Roll Cake?

Understanding Ube and Its Unique Flavor

Ube, or purple yam, originates from the Philippines and is known for its rich purple color and sweet, nutty flavor profile reminiscent of vanilla and coconut. It’s commonly used in desserts across Southeast Asia.

Why Ube Roll Cake Has Become So Popular

Thanks to social media and food blogs, ube roll cake has taken the dessert world by storm. It’s light, beautiful, and delicious—a triple threat. Plus, it’s easy to slice, serve, and store.

PART 2: Ingredients You’ll Need

For the Ube Chiffon Cake

  • 6 large eggs (separated)
  • ¼ tsp cream of tartar
  • 150g granulated sugar (100g + 50g)
  • 50g milk (dairy or non-dairy)
  • 50g light-tasting oil
  • 1 tsp ube extract
  • 1 tsp vanilla extract
  • 120g cake flour

For the Ube Whipped Cream Filling

  • 400g whipping cream
  • 40g powdered sugar
  • ½ tsp ube extract
  • ½ tsp vanilla extract

Looking for inspiration? Try our ube cream puffs for another light and fluffy treat with ube flavor.

PART 3: Tools You’ll Need

Must-Have Equipment for Success

  • Electric hand mixer – for that stiff meringue
  • Fine mesh sieve – to sift cake flour
  • Offset spatula – smooth batter and cream
  • 12×17” baking tray – with at least 1” sides

Optional but Helpful Extras

  • Wire rack – for clean flipping
  • Parchment paper – crucial for rolling
  • Plastic wrap – to chill and secure the cake roll

PART 4: How to Make Ube Chiffon Cake Base

Preparing the Batter

  1. Preheat oven to 350°F.
  2. Separate yolks and whites.
  3. Beat egg whites with cream of tartar until foamy.
  4. Slowly add 100g sugar until stiff peaks form.
  5. Mix yolks with 50g sugar, milk, oil, vanilla, and ube extract.
  6. Sift in cake flour and mix.
  7. Gently fold in meringue in thirds.

Baking the Cake

  • Spread batter into a parchment-lined pan.
  • Bake for 12-13 minutes until lightly golden on edges.

Don’t miss our ube milk bread for another fluffy and tender ube-based baked good.

PART 5: Prepping and Rolling the Cake

Pre-Rolling the Cake While Warm

  1. Let cake cool for 5 mins in pan.
  2. Flip it onto a wire rack, remove parchment.
  3. Flip again onto a new parchment, pretty side down.
  4. Roll it up (with parchment) while warm to “train” it.

Cooling and Setting Shape

Let the cake cool completely in the rolled-up shape.

PART 6: Making Ube Whipped Cream Filling

Whip It Real Good

  1. In a bowl, add cold whipping cream, powdered sugar, vanilla, and ube extract optional
  2. Beat on low-medium until stiff peaks form.

Storing Tips

Store leftover cream in an airtight container for up to 2 days in the fridge.

PART 7: Final Assembly of Ube Roll Cake

Unroll and Fill

  • Unroll the cooled cake.
  • Spread whipped cream evenly, leaving 2″ empty at the edge.

Re-Roll and Chill

  • Gently roll the cake.
  • Wrap with plastic wrap, chill 3 hours or overnight.

Check out our chunky ube cookies if you love ube flavors in baked form.

Ube Roll Cake

PART 8: Serving, Storage, and Freezing Tips

Slicing and Serving

  • Slice off ends to reveal swirl.
  • Cut into 1-1.5″ slices.

How to Store It

  • Refrigerate up to 5 days.
  • Freeze slices individually for up to 1 month.
Ube Roll Cake

PART 9: Pro Tips for the Best Ube Roll Cake

Avoid Common Mistakes

  • Beat egg whites until stiff peaks (not soft!).
  • Do not underbake—edges should be golden.
  • Always pre-roll while cake is warm.

Presentation Tips

  • Add powdered sugar dusting before serving.
  • Garnish with edible flowers or ube crumbs.

Looking for more soft, cloud-like desserts? Discover our light fluffy yogurt cloud cake.

FAQs

PAA1: Can I use ube halaya instead of ube extract?

Not in this recipe. Ube halaya is too heavy for the chiffon texture. Stick to extract for the best results.

PAA2: Can I make this ahead of time?

Yes! You can prep it a day or two in advance and chill overnight.

PAA3: Can I use a smaller baking pan?

Yes, but the roll will be thicker and less spiral-shaped.

PAA4: What if I don’t have cream of tartar?

You can skip it, but the meringue might be less stable.

PAA5: Can I use all-purpose flour?

Cake flour is best for a soft texture, but sifted AP flour can be used in a pinch.

PAA6: How do I know the meringue is ready?

Stiff peaks hold their shape and curl slightly at the tips.

Conclusion

There you have it—a full guide to baking your very own ube roll cake from scratch. From whipping the perfect meringue to achieving that beautiful purple swirl, this cake is sure to become a favorite. Whether for a celebration or a weekend treat, it’s a unique dessert that always impresses.

Check out our royal purple velvet cake for another bold and beautiful dessert idea.

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