Known for its vivid purple color, this Filipino dessert is made by filling a light sponge cake with homemade ube (purple yam) jam and rolling it tightly. The careful rolling technique makes it a treat best shaped by a practiced hand and a colorful surprise for a picnic basket.
Beat the eggs and granulated sugar with a mixer until the mixture doubles in volume and turns pale. Fold in the sifted flour and baking powder, then add the oil.
Pour the batter into a rectangular baking sheet lined with parchment paper. Bake in an oven preheated to 180°C / 355°F for 15 minutes, until lightly golden on top.
Immediately turn the sponge out onto a damp towel and peel off the parchment paper. While it is still warm, roll it up in the towel and let it cool.
Carefully unroll the cooled cake. Spread a thin layer of ube jam and whipped cream over it, then roll it up tightly again, starting at one edge.
Wrap the roll in plastic wrap and refrigerate it for 20 minutes. Sprinkle with powdered sugar, slice, and serve.
As soon as the sponge comes out of the oven, roll it in a damp towel while it cools; otherwise, it may crack when rolled after cooling. Allergens: contains wheat (gluten), eggs, and milk (cream).
Pandispanyayı fırından çıkar çıkmaz sarmayı unuttum, 20 dakika soğumaya bıraktıktan sonra sarmaya çalışınca ortadan çatladı. Tarif sıcakken nemli bezle sarmayı özellikle söylüyor, ben okumadan atlamışım.
Ev yapımı ube reçeli bulamadığım için 1.5 su bardağı yerine hazır kavanoz ube ezmesiyle yaptım, ama kıvamı çok sıvıydı ve sararken dolgu kenarlardan taştı. Belki krema oranını azaltmalıydım.
Hazır ube ezmeleri gerçekten kıvam olarak değişkendir; sulu geldiyse kremayı yarı yarıya azaltmanız ya da ezmeyi birkaç dakika kısık ateşte koyulaştırmanız işe yarar.
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