Monday, December 29, 2014

Ube cake roll

This will be my last post for 2014.  I do not know WHEN I will be back or IF I will be back.  At this point, I feel I just need time to reassess whether this blog is still something I want to continue in the coming year or if I would want to do something else.

After a year that has been totally overflowing with cakes and more, it is but fitting to finish off with a last recipe. This is my end-of-the-year gift to all of you.

An ube cake roll!  Simple but lovely and tasty as it is.  No frosting needed.  No frills.  


The cake is basically made in the same way as the normal ube chiffon cake, except that it has a little less flour.  This adjustment allows for a more flexible, easier to roll cake.


Something new I learned from making the deco roll cakes is that it is really not necessary to roll the cake straightaway.  Normally, with jelly/swiss roll cakes, you would need to roll the cake in parchment paper or a tea towel dusted with icing sugar while still hot so the cake will cool down in this shape and will be easier to re-roll once filled.  What I found out is that all you need to do is loosely cover the cake with parchment paper while it is cooling down in a wire rack to keep the moisture in but at the same time, letting heat escape. It does work!

I've never really had much success with roll cakes until recently, so I hope you will get to try this cake and be happy with it just like me! :)

Here goes:

For the chiffon cake:

Ingredients:

{A}
1 cup cake flour
1 1/2 teaspoons baking powder
3/8 cup sugar
1/2 teaspoon salt

{B}
4 egg yolks
1/4 cup vegetable/canola oil
1/3 cup milk
50 grams grated purple yam
1/2 teaspoon ube flavouring
1/4 teaspoon violet gel paste or food powder

{C}
4 egg whites
1/4 teaspoon cream of tartar

{D}
3/8 cup sugar

Procedure:

1.  Preheat oven to 170 degrees Celsius.  Line a 10"x15"x1" or 11"x16"x1" jelly roll pan with parchment paper.  Grease parchment paper with a little oil.

My baking pan is actually a 10"x14"x1 1/2" so the resulting cake is a little bit thicker than what is ideal.

2.  In a large bowl, combine {A} well.  Add in {B}.  Beat with electric mixer or by hand until smooth and well blended.
3.  In a separate bowl, beat {C} on high speed until frothy.  Gradually add in {D} and beat until stiff peaks are formed.  Gradually and gently fold in egg whites into egg yolk mixture.  Pour batter into prepared jelly roll pan then spread evenly to the sides.  Bang pan on the counter a few times to dislodge air bubbles.


4.  Bake for about 25-30 minutes.


5.  Cover the top of the pan with a new piece of parchment paper then invert onto a wire rack. Unmould the cake then immediately peel off the parchment paper from the bottom.


6.  Cover the cake with another piece of parchment paper.  Leave to cool just until it is no longer warm to the touch, about 15-20 minutes.


While waiting for the cake to cool down, prepare your whipped cream filling.  You can make half the stable whipped cream recipe here or if you want something simpler, you can just use this.

Whipped cream filling:

1 1/4 cups thickened or whipping cream, very cold
2 tablespoons caster sugar

Combine ingredients in a cold mixing bowl.  Beat until stiff.


To assemble cake:

**It is best to assemble the cake as soon as it is no longer warm.  The longer the cake sits, the drier it will become and will most likely crack when rolled.

Carefully flip the cake over.


Spread about 3/4 of the whipped cream filling evenly on the cake, leaving about an inch space at the top.


Starting from the side nearest you and using the parchment paper as a guide, gently roll the cake.


This is what the newly-rolled cake looks like from the side.

Refrigerate the cake for about an hour to allow it to firm up a bit and make it easier to handle.  Chill the remaining whipped cream as well.

Unwrap the parchment paper then trim about an inch off the two ends.  Transfer cake to a serving tray.

Doesn't that look just perfect?

Fill a small piping bag fitted with a large star tip with the remaining whipped cream then pipe out rosettes along the top of the cake roll.  Top each rosette with a macapuno ball, if desired.


Keep the cake covered to retain its soft and moist state. Serve chilled to enjoy it at its best!



A blessed 2015 to all!

55 comments:

  1. Looks lovely!

    Thanks for your generosity in sharing all you have through this blog! Godspeed in your future endeavors be they with or without this blog!

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  2. It will be sad not to have your blog anymore, but I wish you all the best for whatever you decide to pursue. Thank you very much for your generosity in sharing your much loved recipers with us. God bless you.

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  3. nakakalungkot naman... pero sana magstay pa rin etong site mo kahit hindi mo na update... thank you so much for sharing your passion and love for baking... God bless you and your family.

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  4. Thank you for your generosity in sharing your recipes and for cracking the code on many popular recipes. It would be sad to see you go. I really hope you will decide to stay. I thoroughly enjoy your blog and look forward to new posts. I wish you and your family a Blessed New Year. Have a great 2015.

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  5. Hi Corrine. Hope you will continue inspiring a lot of aspiring baker like me...thank you for sharing your recipes it never failed me. Because of your works of art and passion for baking I learned to decorate my own cake and improved my baking skills..you're heavens sent!

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  6. Hi Corinne. I saw your announcement in the custaroon page. i know what you mean. I saw all these posts after your blog and they were obviously copied from here. Please don't stop baking. Thank you for sharing your talent <3

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  7. I felt sadness in my heart when I read that you're contemplating to discontinue this blog. You taught me a lot through your generous and unselfish sharing of your delicious recipes. I hope our friendship will remain with or w/o this blog. May God bless and guide you in your future plans. Thanks for posting the Ube Roll, looks so delicious. Happy New Year! ~Mela~

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  8. Hey Corrine,

    I never got the chance to thank you for sharing your fabulous cake recipes, esp the Ube cake and the Mango cream cakes. They are now my family and friend's favorites.

    I wish you all the best in whatever you want to do. Please still continue your blog, it's a joy to read your blog and be inspired by your recipes and posts.

    God Speed!

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  9. i've had a nightmare about 6 months ago, i was gonna bake a cake and as usual, went on my ipad to go to your blogs, and i couldn't find it!! i it dawned on me that the site was closed!!i was so sad...but then i wake up and it was just a dream, but there's this little question in my head asking what if you did? so i started screen shotting your blogs...but that will be it for me, no more new recipes! good luck to you corrine! whatever makes you happy,go

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  10. It is sad to hear that you might really decide to discontinue this blog but whatever your decision will be, i hope for the very best. I learned most of my baking knowledge from you and that i am so thankful. If you ever come up with a new baking book please let us know. May God bless you and your family xx

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  11. When I saw your post above I started to panic! Forgive me but I have to do a screen shot of all of your baking posts. This is one of the reasons why I always put any of my cooking/baking efforts in my own blog so that in case my favourite sources (such as you) suddenly decides to stop blogging.
    I sincerely thank you very much for your generosity in sharing your recipes and techniques in this blog. You have taught me a lot in baking techniques that actually work in real life and importantly analysing and explaining the reasons why certain things are done (I think your inner engineer was coming out).
    All the best on whatever your heart and desires take you in the future!

    cheers,
    Cecile

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  12. corinne, don't chiffon cakes need walls unobstructed by parchment paper and/or grease so that they can rise high while baking? why the need to line your pan here?

    ReplyDelete
    Replies
    1. Although this is a chiffon-type of cake, I treated it differently because it is large yet only 1" tall. Height is not a factor here. The parchment paper is just an assurance that the cake will be unmoulded cleanly and quickly as soon as it comes out of the oven.

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  13. Such creative talent! I've enjoyed your posts on baking and sewing and look forward to trying your recipes. Best wishes to you whatever you decide to do. Thank you for sharing!

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  14. Hi Corinne

    I am one of your fan, I have been using your recipes and its always a hit! Now I am accepting orders :) (my side job ) Thank you for your recipe I hope you still continue your blog. You are one of my inspiration.

    Joyce

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  15. I am one of your fan, I loved all your recipes and its always a hit. I have been experimenting on my own recipes too and it made it more perfect when I found your blog. Thank you very much Corinne. I hope you still continue your blog I love every piece of it.

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  16. Hi Corinne, its me again, I've tried this recipe and it is so yummy... but I wasn't able to roll the cake, it cracked while I was rolling it :(... but we ate it anyway :)... thanks for the recipe... hope you can post "Brazo de Mercedes" (just a wishful thinking) next time on your blog... thanks again and godspeed!

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  17. Thank you Corinne! You have inspired me bake more and have learnt so much. Been waiting for the ube roll recipe ...Salamat!

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  18. Hi Corinne, did you use frozen grated purple yam in this recipe? Thank you. :)

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  19. Hi Corinne, can i use a non-stick cookie sheet for the roll? thanks!

    ReplyDelete
    Replies
    1. In this case, I suppose you can.

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  20. Hi Corrine,

    What brand of cake flour do you use? I am from Brisbane.

    Thanks

    ReplyDelete
    Replies
    1. There is only one kind of cake flour in the big supermarkets (Coles or Woolworths) - Lighthouse. It is labelled as Biscuit, Cake and Pastry Plain Flour.

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  21. Hi Corinne! Thank you so much for sharing your recipes. Can I use AmeriColor Soft Gel Paste food color? Or does it have to be concentrated paste? Many thanks!

    ReplyDelete
    Replies
    1. Americolor gel paste is concentrated so yes, you can use it.

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    2. Thank you for replying!

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  22. Hi Ms. Corrine :) just want to ask lang,is it okay to use self rising flour ? Thanks .. GOD BLESS

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    Replies
    1. Self rising flour is not cake flour and it already has raising agents in it. I would not recommend substituting for this recipe.

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  23. Hi! Can I used Ube Shake powder instead? I have no ube as of the moment and im really craving (pregnant)hehe. Please reply thank you Corinne. :)

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    Replies
    1. So shall I just leave out the 50g grated purple yam instead?

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    2. I don't suggest that either. Maybe you should just delay making it until you have the proper ingredients?

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  24. Hi Corrine,
    My Asian store ran out of the green tea matcha. I was planning on making the green tea matcha cake you have here on your site. However, I do have all the ingredients for the Ube cake. I would like to know as this is my first time making a cake (1) Can I use evaporated milk instead of regular milk? (2) I have an 8x3 pan. Can I use that because I don't have any jelly roll pan (3) This is my first time using frozen ube. Do I cook it first or do I just measure it and put it along with my wet ingredients? Basically I haven't use frozen ube before so I don't know a thing about how to cook or use it. Thanks so much for your time. God Bless

    ReplyDelete
    Replies
    1. To answer your questions:
      1) Yes you can use evaporated milk.
      2) If you are to use an 8x3 round pan, increase the cake flour to 1 1/8 cups. The rest of the ingredients will be the same. Bake the cake for about 45-50 mins.
      3) The frozen grated ube that comes from the Philippines is already cooked. Just measure the required amount.

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  25. Hi Corrine,
    I baked my first cake yesterday and wow it was so good! I took it to our Bible Study and everybody had a piece and liked it, in fact nothing left. I baked two 8x3 round cakes - one for the crumbs (& snacking :)) I "tried" to copy the ube macapuno recipe look for the decoration. I also used the frosting/filling from that recipe. I have questions though; (1) When I un-molded the cakes after cooling, the bottom part sunk in (I inverted the cakes). When I put it on the plate, the bottom flattened out but the top sunk. This happened with the second batch as well, only the bottom part though. When I inverted it back, the top was flat. (2) I had too much browning from the top, sides and bottom. The bottom part looked like it almost had a crust. I used an aluminum pan. I had the oven temp for the first batch as 340F, second, 335F and baked time per your instructions 45-50 mins. I didn't grease but lined it with baking paper. Other than that, the cake is tender, moist and good. I would like to make it and practice again, and would love to hear your input about the couple of issues I ran across. By the way, can I freeze just the cake and would you know for how long it stays frozen? Thanks again.

    ReplyDelete
    Replies
    1. 1) The sinking is often caused by underbaking and/or the cake pulling away from the baking paper. Next time, forget the baking paper. Just sprinkle the pan bottom with some droplets of water then pour your cake batter straight in. Don't worry, your cake will stick but it will come out just fine. And it won't sink!
      2) Is your oven fan-assisted? If yes, lower the baking temperature to 300F.

      You can freeze your cakes. Just wrap very well in cling film. I don't usually freeze for more than a week but I think you can for up to a month.

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  26. Hi do you have to cook the frozen purple yam first?

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    Replies
    1. The one from the Philippines looks cooked so just thaw and measure. Other brands from other countires might have to be steamed before using.

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  27. Hello, Corrine!
    Just wanted to give you an update of my Ube cake with couple of your suggestions. I did sprinkle water on the bottom of my pan and lowered the temp to 300F. It both worked! I didn't have any of the sinking problem I previously had and although I didn't have a fan assisted oven, I still tried lowering the temp to 300F (only that, it took more than 45-50 mins to bake). Overall, I'm a happy camper:) Thanks so much for all the work that you do and for patiently answering all our queries. Have a blessed day! By the way, in my opinion the cake tastes even better the next day! Thanks again.

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  28. Corinne, to make this vanilla, should I reduce the amount of flour?

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    Replies
    1. Same as in this recipe, one cup. I did the same with the mocha roll.

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  29. Hello Corinne!

    Thank you so much for all your recipes! I can say that they are the best out of everyone here online!

    I tried making this cake roll today but sadly, it cracked :(
    What do you think is the problem and the solution for it?

    Thank you!
    Thea

    ReplyDelete
    Replies
    1. Maybe you can bake it for a shorter time to make sure it is moist and not dry? Or bake in a larger pan to make your cake thinner and easier to roll? Or you can follow the usual way of making a swiss roll - roll it up without the filling while still hot, cool completely in that form then unroll, fill then roll again.

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  30. Replies
    1. Yeah sure. Don't you just wish you could eat cartoon food.

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  31. Good to see you're still answering comments XD. I was wondering though, is the Ube flavoring necessary? Or can I just use plain grated Ube? I rush ordered the latter through Amazon prime but can't locate the extract itself anywhere physical, ran into the same problem with the grated version hence why I ordered it through prime, and Amazon doesn't cover it under prime. Its my first time making the cake and want to be sure.

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    Replies
    1. It will be better with the added flavouring. The grated ube, by itself, lacks flavour.

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  32. Hi Corrine,

    Your blog is great. I haven't tried any of your recipes yet but thinking of doing this one.

    I'm from Sydney and I want to know where you buy your purple food colouring. I found grated ube and ube flavouring but I haven't seen purple food colouring. Do you get them from baking supply stores?

    Also, would you think this is a good recipe for ube mamon? I've checked your fluffy mamon recipe and it's very similar.

    Thank you.

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    Replies
    1. Yes you can get the violet/purple gel paste from cake decorating shops or even at Spotlight.

      You can use this recipe to make ube mamon. However, you need to use 1 1/8 cups of cake flour. Follow the mamon instructions as well as the tips.

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