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Ube Roll Cake 2026 07 27 224717 819x1024 1

Ube Roll Cake

A delightful Filipino dessert combining earthy ube flavor with a fluffy sponge cake and creamy filling, perfect for celebrations and cozy afternoons.
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Prep Time 30 minutes
Cook Time 13 minutes
Total Time 3 hours 30 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: Filipino
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Cake
  • 6 large eggs Creates structure and richness.
  • 1/2 teaspoon cream of tartar Stabilizes egg whites.
  • 3/4 cup granulated sugar Sweetens the cake.
  • 1/2 cup milk Adds creaminess and moisture.
  • 1/4 cup light tasting oil Contributes moisture.
  • 1 teaspoon ube extract Provides signature flavor and color.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 1 cup cake flour Gives a tender crumb.
For the Filling
  • 1 cup whipping cream Forms a rich filling.
  • 1/4 cup powdered sugar Sweetens the cream.
  • 1 teaspoon ube extract Infuses flavor into the filling.
  • 1 teaspoon vanilla extract Enhances flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F and line a 12×17 inch baking tray with parchment paper.
  2. Separate the egg yolks from the egg whites.
  3. Whip the egg whites with cream of tartar until foamy, then gradually add sugar, beating until stiff peaks form.
  4. In a separate bowl, combine egg yolks with sugar, milk, oil, ube extract, and vanilla extract.
  5. Gradually sift in the cake flour and mix until combined.
  6. Gently fold the meringue into the egg yolk mixture until just incorporated.
Cooking
  1. Transfer the batter into the baking tray and smooth it out evenly.
  2. Bake in the oven for 12-13 minutes until lightly golden at the edges.
  3. Allow the cake to cool for 5 minutes, then run a spatula around the edges.
  4. Carefully flip the cake onto a wire rack, remove the tray, and peel off the parchment.
  5. Flip the cake again with new parchment on top and roll it up with the parchment to cool down.
Serving
  1. Whip the cream with powdered sugar, ube extract, and vanilla until firm.
  2. Unroll the cooled cake, spread the whipped cream evenly, and roll it up again.
  3. Wrap in plastic and chill for at least 3 hours to set.
  4. Once chilled, slice the roll cake and enjoy.

Notes

Refrigerate the rolled cake for up to a week. It can also be frozen unfilled if well-wrapped.