Ube Cake Roll

Unleash the captivating essence of Elufa Ube Powder, infusing the delicate sponge cake with the enchanting flavors of purple yam. With the magic of FlavorPlus, ensuring each slice is a delectable balance of tender texture and irresistible taste, making this dessert a true masterpiece.

Time: 40 mins to 1hr

Ingredients

• 1 tbsp Elufa Flavorplus

• 7 egg yolks room temperature

• 1 and 1/2 cups white sugar

• 2 cups cake flour

• 3 tsp baking powder

• 1 tsp salt

• 3/4 cups water (6tbsp for 1/2 recipe)

• 1/2 cup chiffon oil

• 1 tsp vanilla extract

• 7 egg whites at room temperature

• 1/2 tsp cream of tartar

• Macapuno strings (optional)

Directions

1. Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F

2. For the sponges, cream together the egg yellow and sugar using a spatula, electric hand mixer or stand mixer, until light and pale.

3. Sieve in the flour, baking powder, salt and beat in until smooth, then stir in the remaining wet ingredients .

4. In a large mixing bowl, beat egg whites with cream of tartar until foamy. continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.

5. Divide the batter evenly between two greased and lined 8-inch cake tins and bake in the oven for 25-30mins until risen and skewer comes out clean from the middle of the cakes.

6. Bake in the preheated oven for 30 to 35 minutes, or until the center of cake bounces back when lightly tapped. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from pans. Fill between layers with coconut preserves, then frost top and sides with butter icing.

7. To make Butter Icing: Combine evaporated milk and 3/4 cup sugar. set aside. Cream butter until light and fluffy; gradually add sugar mixture, and continue beating to desired spreading consistency. Add food color, one drop at a time until desired tint is achieved.