Ube Swiss Roll

Hi guys today I will be sharing my recipe for Ube Swiss Roll

I use ube powder of dehydrated purple yam so to rehydrate it we need some ingridients
You can change this recipe a little bit to your own liking this recipe can be use to 3 ube swill roll

2 1/2 tbsp of the poder ube
1/4 cup milk plus 2 tbsp
1/4 cup coconut milk or coconut cream +2 tbsp
2 tbsp of sugar

For the cake
100 g of sugar divided 30g for the egg yolk mixture
1 1/2 tsp of ube flavouring
1/4 tsp of salt
25 ml of milk
25 g of melted butter
80 g cake flour
2 1/2 tbsp of the rehydrated purple yam
5 eggyolks
optional  1 drop of purple food colouring

For the meringue
70 g (remaining from the 100 g that we divided )
5 eggwhites

For the Cream
1 1 /2 cup of whipping cream of thickened cream
3/4 cup powdered sugar or icing sugar
1 tsp of ube flavouring
optional 1 drop of purple food  colour
optional as well to decorate is glazed cherries


Directions:

To rehydrate the ube powder
Combine all the ingridients in a pot (1/4 cup milk , 1/4 coconut milk or coconut cream sugar and ube powder) if you find that the liquid has evaporated and the ube is not cook add additional 2 tbsp of coconut milk or coconut cream and 2 tbsp of milk continue cooking until the ube comes together it take about 4-5 minutes to cook the ube

 Pre heat oven at 170 deg C

Beat the sugar and eggyolks until light and frothy then add the liquid ingridients in no particulat order, (water, melted butter and ube flavouring ).

Whisk in the rehydrated ube make sure that there is no more lumps.
Optional ingridients is purple food coloring just add 1 drop  just to make the ube cak vibrant.

Combine the cake flour and salt, mix or if you want you can sift it.

Combine the cake flour into the eggyolk batter.

Set aside.

For the meringue


In a separate bowl free from any grease beat the eggwhites until frothy, then gradually add the sugar
continue beating until the eggwhites reaches stiff peak stage


Combine the eggyolk ube mixture with the meringue mixture , add the meringue in 3 additions using the folding method .

Then transfer the whole cake in a swissroll pan lined with parchment paper, but before baking tap the cake pan to release air bubbles .

Bake at a preheated oven at 170 deg C for about 15-17 minutes do not overbake .


While the cake is baking prepare the tea towel dust it with powder sugar and once the cake is done transfer the cake into the prepared tea towel , remove the parchment paper while the cake is still hot and let it cool down completely .

For the  Icing cream

1 1/2 cup of Whipping Cream or thickened cream
1 tsp of ube flavouring
3/4 cup of powdered sugar
optional , 1 drop of purple food coloring.
glazed cherries for decoration.


Whip the cream  and add the powdered sugar,  whipp it until it reach stiff peak stage , reserve about 1/4 cup of the whipp cream before adding the other ingridients

At this point be very careful adding the ube flavoring and purple food colouring we do not want the whipp cream to over beat or else it will turn it into a butter, so add the ube flavoring and purple food colouring until just combined.

Then decorate the cake which way you want. You can also use swiss meringue buttercream flavoured with ube if you do not wish to use whipped cream


Hope you give this a try

Love ,

My Sweet Ambitions :D