Purple Yam Cake Roll
The Purple Yam Cake Roll is a delightful dessert that brings a fun twist to traditional cake recipes. With its vibrant purple color and soft, fluffy texture, this cake is not only pleasing to the eye but also delicious to eat. Perfect for birthdays, celebrations, or any occasion, it will surely impress your family and friends.
Why Make This Recipe
You should make this Purple Yam Cake Roll because it combines unique flavors and textures that everyone will love. The combination of purple yam and cream cheese filling creates a rich taste that’s simply irresistible. It’s also a great way to impress your guests with its colorful appearance and delicious flavor. Plus, making a cake roll is easier than it looks!
How to Make Purple Yam Cake Roll
Ingredients:
- 6 egg yolks
- 3 tablespoons white granulated sugar
- 80 ml coconut oil (or canola oil)
- 100 ml coconut milk (or whole milk/evaporated milk)
- 10 tablespoons cake flour
- 2 teaspoons ube flavor extract (divided)
- 6 egg whites
- 1/4 teaspoon cream of tartar
- 11 tablespoons granulated sugar
- 1 cup heavy whipping cream
- 1/2 cup cream cheese (softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Directions:
- Preheat the oven to 350°F (175°C). Prepare the cake batter by mixing egg yolks, white sugar, coconut oil, and 1 teaspoon of ube flavor extract with coconut milk.
- In another bowl, beat the egg whites with cream of tartar and the remaining sugar until stiff peaks form.
- Gently fold the meringue into the cake batter until fully combined.
- Pour the batter into a lined baking pan and bake for 10-15 minutes or until golden brown.
- Once cooled, flip the cake onto a clean towel, roll it up, and let it cool completely.
- Prepare the cream cheese filling by beating the cream cheese, adding powdered sugar, and folding in the whipped cream until smooth.
- Unroll the cooled cake, spread the cream cheese filling evenly, and re-roll it.
- Frost the outside of the cake roll with the remaining filling. Decorate with cake crumbs and fruits if desired.
- Chill before serving for the best taste.
How to Serve Purple Yam Cake Roll
Serve the Purple Yam Cake Roll chilled. Slice it into rounds and place it on dessert plates. You can garnish each piece with extra fruits or whipped cream for added appeal and flavor.
How to Store Purple Yam Cake Roll
Store the Purple Yam Cake Roll in the refrigerator. Make sure it is tightly wrapped to keep it fresh. It can last for about 3-5 days in the fridge. If you have leftovers, you can freeze individual slices and thaw them when ready to enjoy.
Tips to Make Purple Yam Cake Roll
- Make sure to beat the egg whites until they reach stiff peaks; this helps the cake to be light and fluffy.
- Use room temperature ingredients for a better mixing process.
- Don’t skip chilling the cake roll; it helps set the filling and makes slicing easier.
Variation
You can experiment with different flavors by adding matcha, chocolate, or vanilla extract instead of ube flavor extract. You can also try different fillings like fruit preserves or whipped cream mixed with fresh fruits.
FAQs
Q1: Can I use other types of sugar instead of granulated sugar?
A1: Yes, you can use brown sugar or coconut sugar, but it may change the flavor slightly.
Q2: Can I make this recipe gluten-free?
A2: Yes, you can substitute cake flour with a gluten-free flour blend for a gluten-free version.
Q3: How long does it take to make this cake?
A3: The total time to make and chill the cake is about 1.5 to 2 hours.
Enjoy making and serving this beautiful Purple Yam Cake Roll; it’s a treat everyone will love!
Print
Purple Yam Cake Roll
- Total Time: 90 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert featuring a vibrant purple yam and cream cheese filling, perfect for celebrations.
Ingredients
- 6 egg yolks
- 3 tablespoons white granulated sugar
- 80 ml coconut oil (or canola oil)
- 100 ml coconut milk (or whole milk/evaporated milk)
- 10 tablespoons cake flour
- 2 teaspoons ube flavor extract (divided)
- 6 egg whites
- 1/4 teaspoon cream of tartar
- 11 tablespoons granulated sugar
- 1 cup heavy whipping cream
- 1/2 cup cream cheese (softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Prepare the cake batter by mixing egg yolks, white sugar, coconut oil, and 1 teaspoon of ube flavor extract with coconut milk.
- In another bowl, beat the egg whites with cream of tartar and the remaining sugar until stiff peaks form.
- Gently fold the meringue into the cake batter until fully combined.
- Pour the batter into a lined baking pan and bake for 10-15 minutes or until golden brown.
- Once cooled, flip the cake onto a clean towel, roll it up, and let it cool completely.
- Prepare the cream cheese filling by beating the cream cheese, adding powdered sugar, and folding in the whipped cream until smooth.
- Unroll the cooled cake, spread the cream cheese filling evenly, and re-roll it.
- Frost the outside of the cake roll with the remaining filling. Decorate with cake crumbs and fruits if desired.
- Chill before serving for the best taste.
Notes
Store in the refrigerator wrapped tightly for about 3-5 days. Can freeze individual slices.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg
Keywords: cake, dessert, purple yam, roll cake, Filipino dessert, celebration cake