Known for its vivid purple hue, Filipino ube roll cake is made by spreading a light sponge with homemade ube (purple yam) jam and rolling it tightly. Its demanding rolling technique calls for a steady hand, and it makes a striking surprise in any picnic basket.
Beat the eggs and sugar until doubled in volume and pale, then gently fold in the sifted flour and baking powder, followed by the oil.
Pour the batter onto a lined rectangular tray and bake in an oven preheated to 180°C for 15 minutes, until lightly golden on top.
Turn the hot sponge out onto a damp cloth immediately, peel off the paper and roll it up in the cloth while still warm, leaving it to cool in that shape.
Carefully unroll the cooled sponge, spread the ube jam and whipped cream in a thin even layer, then roll it up tightly again starting from one edge.
Wrap the roll in cling film and chill for 20 minutes, then dust with powdered sugar, slice and serve.
Roll the sponge in a damp cloth right out of the oven to cool; if it cools flat first, it will crack when you try to roll it later. Allergens: contains gluten, egg, milk and dairy.
If you can find ready-made ube jam, it saves a great deal of time compared with making your own filling, though the homemade version is less sweet and has a deeper yam flavour.
Admin DadaGastro · verified in test kitchenPandispanyayı 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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