Ube Rolls

This one's for more experienced bakers.

Serves 10  Prep Time 30 minutes  Bake Time 10 to 12 minutes

For the ube sponge
2 1/2 cups cake flour
2 teaspoons baking powder
1/3 cup corn oil
8 egg yolks
2/3 cup water
1 teaspoon vanilla extract
1 1/2 teaspoons ube oil
2 teaspoons ube flavor
1/2 cup sugar
8 egg whites
1 1/3 cup sugar

For the Swiss buttercream
4 egg whites
1 cup refined sugar
1 3/4 cup unsalted butter

For the filling and topping
1 small bottle macapuno
ube sponge crumbs
cherries

1  Prepare large pan with water and heat it to barely simmering point.

2  Combine sugar and egg whites in a bowl stirring until the sugar is dissolved.

3  Place on the barely simmering hot water bath, whipping constantly until the temperature reaches 60ºC. Use a candy thermometer to check temperature. If you don’t have one, water should be kept at a steady simmer.

4  Transfer onto a mixing bowl and whip with a whisk or using a mixer until stiff peaks. Use a wooden spoon to beat until cold, gradually adding butter and beating in medium speed until smooth and creamy.

5  To assemble, spread buttercream and macapuno on ube rolls and roll tight. Refrigerate for 1 hour. Coat with ube crumbs and buttercream. Decorate by piping with more buttercream and topping with cherries.

Need help in #5? Here, this step-by-step How to Make Refrigerator Pinwheel Cookies should help.

Flavoring tip:  You can substitute other flavors for the sponge to make another kind of cake. The buttercream recipe is the meringue-based kind, which has more stability compared to other buttercream varieties. Ube oil is available in baking supply stores; simply omit if not in stock.

Photography by Miguel Nacianceno  │ Food Styling by Ernie Babaran of the International School of Culinary Arts and Hotel Management│ Prop Styling by Sharlene<