Ube Roll Cake Ever 💜

Ube Roll Cake Ever 💜

Ingredients:

For the Cake:

• 1 cup cake flour
• ½ tsp baking powder
• ¼ tsp salt
• 6 large egg yolks, room temperature
• 2 tsp maple syrup
• 1 tbsp ube extract
• 2 tbsp water, room temperature
• ½ cup granulated sugar
• ⅓ cup canola oil (or vegetable oil)

For the Meringue:

• 6 large egg whites, room temperature
• ⅓ cup granulated sugar
• ½ tsp cream of tartar

For the Whipped Cream Cheese Frosting:

• 1 (8-oz) block cream cheese, cold and cut into portions
• 1 cup granulated sugar
• ⅛ tsp salt
• 1½ cups heavy cream, cold

Instructions :

Prepare Cake Batter: Preheat oven to 350°F. Grease and line a 10x15 inch jelly roll pan with parchment. Sift together cake flour, baking powder, and salt. In a separate bowl, mix egg yolks, maple syrup, ube extract, water, and sugar until thick. Set both aside.
Make Meringue: Beat egg whites with cream of tartar until foamy, then gradually add sugar until stiff peaks form.
Combine: Gently fold half the meringue into the egg yolk mixture. Add flour mixture in three parts, folding gently. Warm the oil, mix a small amount of batter with it, then fold back into the main batter. Fold in the rest of the meringue.
Bake: Pour into the pan, tap to remove air bubbles, and bake for 20-25 minutes. Cool slightly, then invert onto a damp towel, remove paper, and roll up the cake with the towel. Let cool completely.
Frosting: Beat cream cheese with sugar and salt until smooth. Gradually add cold heavy cream and beat to stiff peaks.
Assemble: Unroll cake, spread a thin layer of frosting, and re-roll. Frost the outside and, if desired, cover with ube crumbs made from trimmed cake edges.
Chill Time: At least 2 hours in the fridge.