Ube Roll w/ Macapuno ll Joy's Home-made Recipes
Channel: Joy's Homemade Recipes
Date: 2021-02-19

Chiffon Cake Recipe:

4 Large Eggs
1/4 Cup Sugar
1/4 Cup Milk
3 tbsp. Canola or vegetable oil
1 & 1/2 tsp.ube flavoring
1 tsp.ube coloring
3/4 cup All Purpose Flour
1/2 tbsp. baking powder
4 Large Egg Whites
1/4 tsp. Cream of Tartar
1/4 Cup Sugar
1 cup Coconut Strings or Macapuno
Note: No Baking Soda added to the recipe. No need to add

For the Ube Whipped Cream:

1 1/2 cup Whipped Cream
1 1/2 tsp.ube flavoring
2/3 cup icing Sugar
1 tsp. ube flavoring

Instructions:

Preheat oven to 350F. Grease a 10x15 inch baking pan and line it with parchment paper. Lightly grease the parchment paper. 
In a large mixing bowl, whisk the yolks with hand whisk until lighter in color. Add the sugar and continue to whisk the mixture until it has slightly thickened. Add the milk, canola oil, ube extract, and ube flavoring to the bowl. Whisk until incorporated.

In a seprate bowl, whisk together flour and baking powder. Gradually add this mixture to the yolk mixture and beat with the hand whisk until smooth and lump-free.
In the bowl of stand mixer, beat the egg whites until frothy. Add the cream of tartar and beat until soft peaks form. Add the sugar gradually while the mixer is running and continue to beat until stiff peaks form.  Fold the beaten egg whites (meringue) into the yolk batter in three additions using a rubber spatula until the color of the batter is uniform. Pour and scrape the batter into the prepared baking pan.

Bake for 10-12 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Slide the cake with the parchment paper backing into a wire rack and allow to cool completely.

Once the cake is cool, remove the parchment backing.

To do this, sprinkle powdered sugar on top of the cake. Place a piece of parchment paper that is slightly larger than your cake over it, and top it with a baking pan of the same size or larger. Invent everything over. Gently peel off the parchment paper from the cake. To turn the cake to its top side again, position another parchment paper on top followed by another baking pan. Invert the cake once more. The cake should now be resting on an inverted baking pan.

Spread the half of the ube whipped cream on the cake, leaving about an inch border on the top and bottom edges.
Lift the parchment paper edge that is close to you and start to roll the cae forward, moving the parchment paper along as you roll until the cake is shaped into a log.

Press the cake firmly to reinforce the shape and transfer to a cake plate.
Remove the parchment paper.
Spread the remaining ube whipped cream all over the cake.
Follow your own design.
Top with coconut strings or Macapuno.

To Make The Ube Whipped Cream:

Beat together whipped cream, icing sugar, and ube extract in the bowl of a stand mixer until thick and fluppy.


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