My Version of Ube Macapuno Roll

 

As a home baker, time is my best friend. A time to research about the recipe; a time to learn the techniques and styles in cooking; and a time to retake again if the first or second attempt went unsuccessful….Well, that’s the spirit of baking. It’s like that you are doing an experiment!And from time to time, you will then learn.

Just like what I’ve did on this recipe, I had more time on researching how this purple yum cake were made. Purple yum cake are naturally looks attractive and so delicious because of its main ingredient, Ube. Since my husband requested for an Ube flavored cake, and I just recently did my Strawberry Swiss Roll successful (on my second attempt though...*smileys), I decided to make another rolled cake with more variations for the third time.

 

 

The procedures are quite complicated especially for me as a beginner but this made me challenge to aim the recipe! Ube can be bought in the market as fresh, or some are sold frozen but poor me, I haven’t seen both when the time I was looking for it. So what I did was, bought some Ube extract from McCormick, a bottle of coconut preserve or macapuno, and getting ready for the challenge! Though I am using only ube extract instead of fresh ube or jam but still, this rolled cake really taste delectable! I simply love the crunch of these coconut flakes in every bite! Since the coconut preserve is sweet in taste what I did was drained the syrup and slightly wash the preserve with clean water. Yes, I said slightly because I wanted to keep a little sweetness present in macapuno. I'd rather not to include the syrup too as filling to avoid the cake from sagging or wet, so be sure to drain it well after washing.

 

Got really so excited on this I may say!  By the way, one important thing I should share from this recipe was a  nice feeling of fulfillment when my husband took a slice for himself and says:  'I like the taste!”…..woww! Such a grateful feeling..! Well for me, it’s worth the effort indeed! Thank you McCormick! 'cause you made my day complete and purple-lish!

Ingredients:

Batter:

• 1/3 cup sifted cake flour
• 3 tablespoons cornstarch
• 1/2 cup granulated white sugar
• 1 teaspoon vanilla extract (I used 1 teaspoon lemon juice instead)
• 3 egg yolks (room temperature)
• 2 whole eggs (room temperature)
• 1 teaspoon Ube extract (McCormick)
• 1 drop food color (McCormick) (optional)

Meringue

• 2 egg whites (room temperature)
• 1/4 teaspoon cream of tartar
• 1 drop ube extract (McCormick)
• 1 tablespoon granulated white sugar

Buttercream Filling & Icing:

• 1/2 jar macapuno or coconut preserve, divided
• 1/4 cup butter softened
• 1/2 cup evaporated milk
• 1/4 cup sugar

 

Procedure for Ube Macapuno Roll:

 

 

 

1. Preheat oven to 450 degrees F (230 degrees C). Place oven rack in the center of the oven. Grease Swiss Roll tray, line it with parchment paper then grease (you may also use spray with a nonstick vegetable/flour spray).

2.  Place the 3 egg yolks together plus 2 whole eggs in a bowl while the 2 egg whites will be placed in a bowl of your electric mixer.Cover with a plastic wrap and allow to come to room temperature. Set aside. As we all know, it’s easier to separate the egg yolks from the whites while they are cold so better do it while getting out the eggs directly from the fridge.

 

3. In a small bowl, whisk flour and cornstarch. Set aside.

4. In your electric mixer, place egg yolks together with whole eggs and sugar. Beat in high speed for about 5 minutes or until color turns pale yellow. Beat in vanilla extract. Using a spatula mix-in half of flour mixture gently until incorporated. Add the remaining flour mixture and continue mixing until well incorporated. Add food color  (if using) and Ube extract. Mix well.

 

5. In a separate clean bowl of your electric mixer beat egg whites, prepare the meringue. Add cream of tartar and continue beating. Add slowly one tablespoon sugar and beat until stiff peaks form. Add a drop of  Ube extract, continue beating until the extract is well incorporated with the meringue. Don't over beat.

 

     Once the meringue is done, use a spatula and gently fold-in the batter (the batter is the one you made in procedure #4) and add the rest of the meringue until well incorporated.

6. Pour the batter into the prepared pan with a parchment paper. Use a spatula to evenly spread the mixture. Bake for about 6-8 minutes or will spring back upon touching the top of the cake. Remove cake from the oven immediately do not over bake. Sprinkle the top of the cake with confectioners sugar (this helps protect the cake from sticking to the cloth when inverted). Place a clean damp dish cloth in your workplace (the cloth should be same in size of your Swiss Roll tray). Invert cake into the prepared dish cloth (top facing down). Remove parchment paper. Trim all sides of the cake (you can use the trimmed part of the cake later for decorating, just set it aside). Sprinkle the base layer of the cake with a confectioners sugar and roll up together with the cloth (damp dish cloth helps prevent the cake from cracking when unrolled). Place the rolled cake on a wire rack to cool for about 10-15mins.

 

7. While waiting for the cake to cool, place trimmed edges of the cake in a food processor and process to form crumbs. (If you don't have a food processor ,you can use a knife to cut them nicely into very small pieces as you can). Set aside.

 

8. Once the cake is completely cooled, unroll it from the cloth. Spread the base with buttercream icing. (Be sure to set aside an icing to cover the cake and for decorating later). Place half of the macapuno to fill the layer. Roll up the cake. Once rolled, spread with butter icing all over and dust it with cake crumb. You can pipe the icing and decorate your cake as you like consuming the remaining macapuno. Transfer to a plate and place it in the fridge to chill... Your Ube  Macapuno Swiss Roll is done!!!

 

9.  Slice and enjoy!

To Make Buttercream Filling & Icing: Combine evaporated milk and sugar. Set aside. Cream butter until light and fluffy; Gradually add sugar mixture, and continue beating. (Do not mix all the sugar mixture. Just add little by little to get a desired spreading consistency). You can also use your favorite buttercream recipe here if you like.

Makes 6 – 8 serving.