Ube Chiffon Cake Rolls with Cotton Candy Cream
Ube Chiffon Cake Rolls with Cotton Candy Cream
Ingredients
For the Ube Chiffon Cake
- 1 cup all-purpose flour, sifted
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 large egg yolks
- 1/4 cup vegetable oil
- 1 1/2 teaspoons ube extract
- 1/4 cup milk
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- 1/4 cup granulated sugar, for meringue
For the Cotton Candy Whipped Cream Filling
- 1 1/2 cups heavy cream, very cold
- 1/4 cup powdered sugar, sifted
- 1 teaspoon cotton candy flavoring, or to taste
- 1 drop pink food coloring, optional, or as needed
For Garnish
- 1 tablespoon powdered sugar, for dusting
- 1/4 cup cotton candy, for topping
Instructions
- 1
Preheat your oven to 325°F. Line a 10x15 inch jelly roll pan with parchment paper, allowing an overhang on the longer sides to easily lift the cake later.
⏱️ 5 min•🌡️ 325
- 2
In a large bowl, whisk together the sifted all-purpose flour, 1/2 cup granulated sugar, baking powder, and salt until well combined. Set aside.
⏱️ 3 min
- 3
In a separate medium bowl, whisk together the large egg yolks, vegetable oil, ube extract, and milk until the mixture is smooth and uniform in color. Ensure the ube extract is fully incorporated.
⏱️ 3 min
- 4
Pour the wet ube mixture into the dry ingredients. Whisk gently until just combined and smooth. Be careful not to overmix, as this can lead to a tough cake. Set the batter aside.
⏱️ 2 min
- 5
In a very clean, large bowl (preferably metal or glass), beat the large egg whites with an electric mixer on medium speed until they become foamy. Add the cream of tartar and continue beating.
⏱️ 3 min
- 6
Gradually add the remaining 1/4 cup granulated sugar, 1 tablespoon at a time, to the egg whites while beating on high speed. Continue beating until stiff, glossy peaks form. The meringue should hold its shape when the beater is lifted.
⏱️ 4 min
- 7
Gently fold one-third of the meringue into the ube batter to lighten it. Then, carefully fold in the remaining meringue in two additions until no streaks of egg white remain. Use a spatula and a gentle folding motion to avoid deflating the mixture.
⏱️ 5 min
- 8
Pour the ube chiffon batter evenly into the prepared jelly roll pan. Gently tap the pan on the counter a few times to release any large air bubbles. This helps create a smooth, even cake.
⏱️ 2 min
- 9
Bake for 12-15 minutes, or until the cake springs back when lightly touched in the center and a wooden skewer inserted into the center comes out clean. Do not overbake.
⏱️ 15 min•🌡️ 325
- 10
Immediately after removing from the oven, invert the hot cake onto a clean kitchen towel that has been lightly dusted with powdered sugar. Carefully peel off the parchment paper. Starting from one short end, roll the cake (along with the towel) tightly. Let it cool completely in the rolled position on a wire rack. This step is crucial for preventing cracks when you unroll it later.
⏱️ 30 min
- 11
While the cake cools, prepare the Cotton Candy Whipped Cream. In a large, chilled bowl, combine the very cold heavy cream, sifted powdered sugar, and cotton candy flavoring. Beat with an electric mixer on high speed until stiff peaks form. If desired, add 1-2 drops of pink food coloring and mix until just combined for a whimsical look.
⏱️ 7 min
- 12
Once the cake is completely cool, carefully unroll it. Spread the cotton candy whipped cream evenly over the entire surface of the cake, leaving about a 1/2 inch border on all sides to prevent excessive squeezing out during rolling.
⏱️ 5 min
- 13
Starting from the same short end you began rolling from, carefully re-roll the cake tightly, this time without the towel. Wrap the finished cake roll tightly in plastic wrap and refrigerate for at least 1 hour to allow the cream to set and the cake to firm up.
⏱️ 65 min
- 14
Before serving, unwrap the cake roll. Dust with additional powdered sugar for a beautiful finish and top with small, delicate wisps of cotton candy. Slice into individual portions with a sharp, serrated knife and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Ube Chiffon Cake Rolls with Cotton Candy Cream
Ingredients
For the Ube Chiffon Cake
- 1 cup all-purpose flour, sifted
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 large egg yolks
- 1/4 cup vegetable oil
- 1 1/2 teaspoons ube extract
- 1/4 cup milk
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- 1/4 cup granulated sugar, for meringue
For the Cotton Candy Whipped Cream Filling
- 1 1/2 cups heavy cream, very cold
- 1/4 cup powdered sugar, sifted
- 1 teaspoon cotton candy flavoring, or to taste
- 1 drop pink food coloring, optional, or as needed
For Garnish
- 1 tablespoon powdered sugar, for dusting
- 1/4 cup cotton candy, for topping
Instructions
- 1
Preheat your oven to 325°F. Line a 10x15 inch jelly roll pan with parchment paper, allowing an overhang on the longer sides to easily lift the cake later.
⏱️ 5 min•🌡️ 325 - 2
In a large bowl, whisk together the sifted all-purpose flour, 1/2 cup granulated sugar, baking powder, and salt until well combined. Set aside.
⏱️ 3 min - 3
In a separate medium bowl, whisk together the large egg yolks, vegetable oil, ube extract, and milk until the mixture is smooth and uniform in color. Ensure the ube extract is fully incorporated.
⏱️ 3 min - 4
Pour the wet ube mixture into the dry ingredients. Whisk gently until just combined and smooth. Be careful not to overmix, as this can lead to a tough cake. Set the batter aside.
⏱️ 2 min - 5
In a very clean, large bowl (preferably metal or glass), beat the large egg whites with an electric mixer on medium speed until they become foamy. Add the cream of tartar and continue beating.
⏱️ 3 min - 6
Gradually add the remaining 1/4 cup granulated sugar, 1 tablespoon at a time, to the egg whites while beating on high speed. Continue beating until stiff, glossy peaks form. The meringue should hold its shape when the beater is lifted.
⏱️ 4 min - 7
Gently fold one-third of the meringue into the ube batter to lighten it. Then, carefully fold in the remaining meringue in two additions until no streaks of egg white remain. Use a spatula and a gentle folding motion to avoid deflating the mixture.
⏱️ 5 min - 8
Pour the ube chiffon batter evenly into the prepared jelly roll pan. Gently tap the pan on the counter a few times to release any large air bubbles. This helps create a smooth, even cake.
⏱️ 2 min - 9
Bake for 12-15 minutes, or until the cake springs back when lightly touched in the center and a wooden skewer inserted into the center comes out clean. Do not overbake.
⏱️ 15 min•🌡️ 325 - 10
Immediately after removing from the oven, invert the hot cake onto a clean kitchen towel that has been lightly dusted with powdered sugar. Carefully peel off the parchment paper. Starting from one short end, roll the cake (along with the towel) tightly. Let it cool completely in the rolled position on a wire rack. This step is crucial for preventing cracks when you unroll it later.
⏱️ 30 min - 11
While the cake cools, prepare the Cotton Candy Whipped Cream. In a large, chilled bowl, combine the very cold heavy cream, sifted powdered sugar, and cotton candy flavoring. Beat with an electric mixer on high speed until stiff peaks form. If desired, add 1-2 drops of pink food coloring and mix until just combined for a whimsical look.
⏱️ 7 min - 12
Once the cake is completely cool, carefully unroll it. Spread the cotton candy whipped cream evenly over the entire surface of the cake, leaving about a 1/2 inch border on all sides to prevent excessive squeezing out during rolling.
⏱️ 5 min - 13
Starting from the same short end you began rolling from, carefully re-roll the cake tightly, this time without the towel. Wrap the finished cake roll tightly in plastic wrap and refrigerate for at least 1 hour to allow the cream to set and the cake to firm up.
⏱️ 65 min - 14
Before serving, unwrap the cake roll. Dust with additional powdered sugar for a beautiful finish and top with small, delicate wisps of cotton candy. Slice into individual portions with a sharp, serrated knife and serve immediately.
⏱️ 5 min