Ube 'n Cream Macapuno Roll
Purple Yam Chiffon Cake with Whipped Cream Cheese Frosting
1 cup cake flour [113 g]
1.5 tsp baking powder [6 g]
1/4 cup granulated sugar [50 g]
1/2 tsp salt [3 g]
4 egg yolks [80 g]
1/4 cup canola (or vegetable) oil [60 mL]
1/3 cup milk [80 mL]
1/4 cup ube halaya [60 mL]
2 tsp ube extract [10 mL]
1/2 tsp purple food coloring [2.5 mL]
4 egg whites [120 g]
1/2 tsp cream of tartar [1.7 g]
1/3 cup sugar [67 g]
2 cups heavy cream (very cold) [474 mL]
8 oz cream cheese (cold) [226 g]
1/2 cup granulated sugar [100 g]
1 tsp vanilla extract [5 mL]
Confectioner's sugar for rolling the cake
Macapuno (coconut sport) strings - about 1/2 cup needed [120 mL]
Preheat the oven to 350 F (175 C). Line a jelly roll pan (10.5" x 15.5") with parchment paper. Do not grease the pan or the parchment paper.
In a large bowl, sift together 1 cup of cake flour, 1.5 tsp baking powder, 1/4 cup granulated sugar, and 1/2 tsp, and whisk to combine well. Add in wet ingredients: 4 egg yolks, 2 tsp ube extract, and 1/2 tsp purple food coloring. Beat with an electric mixer or by hand just until smooth or well blended.
In a separate bowl, beat together 4 egg whites and 1.5 tsp cream of tartar on high speed until frothy. Gradually add in 1/4 cup sugar and beat until stiff peaks are formed. Gradually and gently fold in this meringue into cake mixture until well combined. Pour this into the prepared jelly roll pan, and smooth the top with the spatula.
Bake for about 20 minutes or until a toothpick inserted into the center of the cake comes out clean.
Place a rectangular piece of parchment paper that's bigger than the cake on the surface, and invert the cake onto the parchment paper and slowly remove the baking pan so that parchment paper is on top. Then slowly peel off the parchment paper the cake was baked with. Cut a 1" thick strip of cake off from the long 15.5 side, and a 2" wide strip of cake off from the short 10.5-inch sides. Set these strips of ube cake aside.
While the cake is still warm, dust some powdered sugar over the cake to prevent sticking. Then roll the cake with the parchment paper rolled into it, along the 10.5 and let it cool to room temperature on a wire rack with the seam side down so it doesn't' unroll.
Add 8 oz (1 bar) of cold cream cheese and 1/2 cup of granulated sugar in a large mixing bowl. Fit the mixer with the whisk attachment and mix on medium speed until they are combined.
2.) While the mixture is still whipping, slowly pour in 2 cups of very cold heavy cream and 1 tsp of vanilla extract. Continue whipping until the cream can hold stiff peaks.
Making Ube Crumbs:
Put the 2 strips of ube chiffon cake that we cut earlier into a food processor. And pulse until you get fine crumbs. Set this aside.
When it's cooled to room temperature and frosting and crumbs are ready, unroll the cake.
Spread the frosting on the cake (about 1/4" thick, roll up the cake, and frost the outside too (about 1/4" thick). Remember to leave some frosting to make rosettes at the top of the cake at the end.
Sprinkle the crumbled cake on top and on the sides all over the frosted cake to cover all the frosting. I left a white strip on the top where the macapuno and frosting will go.
Add macapuno strings to the top of the roll, making small circles or a swirling kind of design. But you can do whatever design you'd like. Then using the remaining frosting, pipe out big rosettes to sit on top of the macapuno strings.
Refrigerate for 1 to 3 hours before serving. Enjoy!