We were invited to a potluck at our friends' house and I volunteered to bring dessert. Nowadays we always have to keep in mind that people may not eat certain foods, whether its due to allergies, diet, religious or social reasons. For this particular party, it has to be dairy-free! So I immediately have to cross out the crowd-pleasing Pavlova and figure something else out.
The decision to make Ube roll came down to what I had in the pantry: ube flavoring, flour, 4 eggs and sugar. I only had to make a Trader Joe's run for coconut oil. The final product was a super soft sponge cake and not too sweet coconut icing. I modified a mamon recipe and a swiss meringue buttercream recipe for this. So here's how I made it:
- 1 and 1/4 cup all purpose flour
- 1/2 cup sugar plus 1/4 cup separated
- 1/2 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup vegetable oil
- 1 tbsp ube flavoring (I used McCormick's)
- 4 eggs (yolks and whites separated)
- 1/3 cup water
- 1/4 tsp cream of tartar
- 2 egg whites
- 1/4 cup sugar
- 2 tbsp solidified coconut oil
- 1/4 cup dried unsweetened coconut flakes
Preheat oven to 325 degrees F. Line a 9 X 12 inch pan with parchment paper. Sift together flour, 1/2 cup sugar, baking powder and salt. In another bowl, mix egg yolk, veg oil, ube flavoring and water. Fold flour mix to this mix. In a stand very clean stand mixer, whip egg whites until bubbly at low speed, add cream of tartar and gradually increase the speed to medium high. Slowly add sugar and whip until stiff peaks. Fold egg yolk+flour mixture to egg whites until uniformly purple. Pour into pan and bake for 20 mins until toothpick inserted comes out clean. Remove from pan and let cool but while still warm, start rolling it up. It's better to roll while warm to keep the cake from cracking if you try to roll it up cold.
For icing: Combine egg whites and sugar in a bowl and place over simmering water. Whisk continuously until sugar is dissolved and egg whites has become runny (about 5 mins I would say). Let cool slightly (about 5 mins I would say) and put on a stand mixer to whip at medium high speed until thick and doubled in size and cool to touch (about 7 mins I would say). At this point you would normally add butter but I substituted with coconut oil (that became solid due to cold weather) out of curiosity, and, well I had to make this dairy-free. I added the coconut oil little by little until incorporated. It ended up just deflating the meringue and was runnier in texture than a traditional buttercream. I mixed in the coconut flakes and this added a more workable and stable texture to this icing.
Unroll the cake, spread the icing thinly and roll it up again. I decided to keep the surface unfrosted to cut back on the sugar.
And there you have it! I wish I had taken more pics but now it's too late. Next time!