Description
This Coconut Purple Cake Roll is a visually stunning dessert that combines the tropical sweetness of coconut with the rich, earthy flavor of purple sweet potatoes (or taro/ube). The soft and fluffy cake is filled with a luscious taro/ube paste and topped with a creamy, whipped frosting. The combination of flavors and textures makes this cake roll a perfect treat for any special occasion.
Ingredients
42 g vegetable oil
100 g coconut milk
75 g cake flour
170 g egg white (about 6.5 eggs)
5 g cornstarch
50 g granulated sugar
1 tbsp lemon juice
1 tbsp vanilla extract
200 g taro/ube/purple sweet potato (cooked)
20 g condensed milk
50 g milk
50 g heavy cream/whipping cream
25 g unsalted butter
8 g purple sweet potato powder
10 g sugar
200 g whipping cream
20 g sugar
150 g taro/ube/purple sweet potato paste
5 g purple sweet potato powder
150 g whipping cream
50 g taro/ube/purple sweet potato paste
10 g sugar
5 g purple sweet potato powder
Instructions
- In a clean bowl, separate the eggs, placing the egg whites in the fridge to keep them cool.
- In another bowl, mix the coconut milk and vegetable oil. Sift in the cake flour, mixing well, and set aside.
- Preheat your oven to 302°F (150°C). Line a 28 x 28 x 2.6 cm baking tray with parchment paper or a baking mat.
- Add lemon juice, vanilla extract, cornstarch, and sugar to the egg whites. Use a hand mixer to beat the egg whites until soft peaks form.
- Gently fold a scoop of whipped egg whites into the batter to lighten it. Then pour the batter back into the whipped egg whites and gently fold until just combined.
- Pour the batter into the prepared baking tray, smoothing it out. Tap the tray a few times to remove any air pockets. Use a toothpick to run through the batter, smoothing it out further. Bake for about 25 minutes or until the cake is golden brown and fully cooked.
- In a separate bowl, bring together the cooked taro/ube/purple sweet potato, sugar, milk, heavy cream, unsalted butter, purple sweet potato powder, and condensed milk. Use a hand blender or food processor to beat the mixture until smooth.
- In a clean bowl, combine the whipping cream and sugar. Beat until it thickens.
- Add the taro/ube/purple sweet potato paste and purple sweet potato powder to the whipped cream. Continue to beat until smooth.
- Once the cake is baked, remove it from the oven and let it cool on a cooling rack. Once it’s cool to the touch, carefully release the sides of the cake using an icing spatula, then flip the pan upside down onto parchment paper. Peel off the pan and baking mat.
- Spread the whipped cream mixture evenly across the top of the cake. Smooth it out to cover the surface.
- Carefully roll the cake from one end to the other, using the parchment paper to help you guide it into a tight roll. Once rolled, allow the cake to rest in the fridge for at least 30 minutes.
- For the topping, combine the whipping cream, sugar, taro/ube/purple sweet potato paste, and purple sweet potato powder. Beat until thickened.
- Once the cake has chilled, frost the top with the prepared topping, drawing frosting flowers or decorative patterns with a spatula or piping bag.
- Garnish the top with coconut flakes for a tropical touch.
- Slice the cake roll into portions and serve chilled.
Notes
- Swap out the purple sweet potato for other ingredients like pumpkin or sweet potato to create different flavor profiles.
- You can fill the roll with other types of sweet fillings such as chocolate ganache, whipped cream, or fruit preserves.
- Instead of purple sweet potato powder in the topping, use matcha powder or cocoa powder for a different color and flavor.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking, Whipping
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 60 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 50 mg
