Swiss Roll w/ Ube Halaya
Servings
6
Servings
6
Ingredients
Ube Halaya (Jam) Filling
Roll Cake
Instructions
Ube Halaya (Jam)
  1. In a medium saucepan, melt butter. Add coconut & condensed milks; stir until heated. Add thawed, grated ube & stir everything together. This process takes about 40-50 minutes until the ube is cooked. The mixture will be thick & sticky. It is important to stir the mixture often during cooking process to prevent it from forming a crust. When cooked, transfer the ube halaya to a container. Cover it with plastic wrap, making sure it is touching the ube paste to prevent a skin from forming & set aside. I find, making this filling a day ahead makes everything come together a lot easier.
Roll Cake
  1. Preheat oven to 350 F. Line a 10x15x1-inch jelly roll pan with parchment paper (bottom & sides). Lightly grease the parchment paper.
  2. In a large bowl, whisk the yolks with a hand whisk until lighter in color. Add 1/4 cup sugar & continue to whisk the mixture until it has slightly thickened. Add the milk, oil & vanilla to the bowl. Whisk until incorporated.
  3. In a separate bowl, whisk together flour & baking powder. Gradually add this mixture to the yolk mixture & beat with the hand whisk until smooth & lump free.
  4. In the bowl of a stand mixer, beat egg whites until frothy. Add the cream of tartar & beat until soft peaks form. Add the remaining 1/4 cup sugar gradually while the mixer is running & 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.
  5. Pour half of the batter into another mixing bowl. Gently fold in some violet food color. Spread the plain batter on the pan, using a rubber spatula to help spread it evenly. Gently pour the colored batter on top of the plain batter. Spread this batter out very gently so the two batters don’t get mixed together.
  6. Use a chopstick & start drawing a pattern horizontally first in a continuous motion & then vertically in a continuous motion as well. Gently tap the baking sheet on your work surface once or twice to release air bubbles. Bake for 10-12 minutes, or until a toothpick inserted in the middle of the cake comes out clean. While the cake bakes, grate the cheese; set aside.
  7. Remove the cake from the oven & lift it out of the pan immediately to a cooling rack & peel off parchment paper from the 4 SIDES. Let it cool for about 5-6 minutes then place a new piece of parchment paper, larger than the cake, on top of the cake & flip over to the other side. Peel off the parchment paper from bottom.
  8. Use a serrated knife to trim about 1/4-inch of the 4 edges. This makes rolling the cake easier. You should roll parallel to the direction of the last hurricane line you drew earlier or the pattern won’t show when you cut it. If you trim the side that will be on the bottom at an angle, you cake will sit better when its rolled up. On the side you are going to start rolling, make 4 shallow slices about an inch apart. This helps the cake to roll easier without cracking.
  9. Spread the ube halaya on the surface of the cake. You want to spread most of it near the side you are going to roll up from. There should be less filling towards the other end because as you roll up, the filling will get pushed forward & by the time you roll to the other end, it should be just the right amount of filling.
  10. Very gently use one hand to lift the parchment paper up to help you roll the cake up until you reach the other side. Remove the parchment paper & place the cake on a serving plate. Sprinkle with grated cheese. Loosely tent cake with parchment paper being careful to not have it touching the surface of the cake. Refrigerate for at least 1 hour.
Decorate & Serve
  1. When cake is cool & ‘set’, decorate with additional ube paste & slice. Serve.
Recipe Notes
  • I used about 2 cups of the ube filling for inside the roll. Don’t worry if you have extra when your finished decorating, it is so good you will probably enjoy eating any leftovers by the spoonful!