Pillowy ube chiffon, creamy coconut filling, crunchy white chocolate coconut topping
Ube and coconut, a classic Filipino flavor combination. These delicate flavors work together and build upon one another like Bob the Builder builds cities. Which is to say that if little bobby boy tasted this ube coconut roll he would build an empire.
Ingredients:
For the cake:
4 egg yolks, room temperature
4 egg whites, room temperature
3 tbsps milk
1/4 cup vegetable or canola oil
1/2 tbsp ube extract
1/2 cup cake flour
1/2 cup white sugar
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cream of tartar
For the frosting:
8 oz cream cheese, softened
1.5 cups heavy whipping cream
1/2 cup powdered sugar
1/2 tsp coconut extract
2 cups sweetened coconut flakes
1 cup white chocolate, melted
Directions:
Preheat the oven to 325°F and prepare one 9 x 13 inch baking pan with parchment paper and butter.
In a large bowl, beat together egg yolks, 1/4 cup sugar, milk, salt, oil, and ube extract until frothy.
Sift in the flour and baking powder. Fold the dry ingredients into the wet ingredients until the batter is combined, be careful not to overmix.
In a separate bowl, whip egg whites, 1/4 cup sugar, and cream of tartar until stiff peaks form.
In 4 even increments, fold egg whites into the cake batter.
Pour into the prepared pan and bake for 10-15 minutes, or until a toothpick can be inserted and removed cleanly.
When you take the cake out of the oven, quickly flip the cake onto a clean kitchen towel, and peel off the parchment paper. Roll the cake up with the towel starting from the short side of the cake. Let cool while in the towel roll.
While cooling, prepare the frosting by whipping together the cream cheese and powdered sugar. When the powdered sugar is fully combined, add in the coconut extract and gradually stream in 1 cup cream. When stiff peaks are reached, add 1 cup of coconut flakes.
Combine melted white chocolate with 1/2 cup cream, and mix until smooth.
On a wire rack with parchment paper beneath it, unroll the cake from the towel and set the cake on the rack. Frost one side of the cake with the frosting, and roll it up to make a swirl. Pour the white chocolate ganache over the cake and sprinkle on the remaining coconut flakes.
Slice, serve, and enjoy!