Soft Ube Swiss Roll with Ube Halaya Whipped Cream Filling

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Ube Swiss roll is a thin lavender sponge baked in a 25 x 38 cm / 10 x 15-inch pan, rolled while warm, and filled with whipped cream blended with ube halaya. The sponge bakes in 12 to 14 minutes, and the roll needs about 50 minutes of cooling and chilling before you slice it.

The batter is a separated-egg sponge with a little oil and milk, which keeps it flexible enough to roll. Ube flavor comes from halaya stirred into the yolk base, and a teaspoon of ube extract supplies the color. Halaya alone bakes to a dull gray-purple.

The one thing that goes wrong is cracking. Even 2 to 3 extra minutes in the oven dries the edges, so pull the cake when the top springs back under a fingertip and roll it while it’s still warm.

I fill it with halaya whipped cream instead of plain, so every bite has ube flavor in both the sponge and the cream.

Why You’ll Love This Recipe

• Flexible sponge rolls without cracking when baked 12 to 14 minutes
• Ube halaya in both sponge and filling carries real flavor
• A 30-minute chill after rolling gives clean, even slices
• Sponge can be baked and rolled a day ahead

Ingredient Notes

• ube halaya: Jarred halaya from a Filipino or Asian grocer works well. Stir it smooth before measuring. Swap: mashed steamed purple sweet potato by weight, with 1 tbsp extra powdered sugar in the filling.
• ube extract: This gives the sponge its lavender color, since halaya alone bakes to a dull gray-purple. Swap: 2 to 3 drops of purple gel food coloring, though you’ll lose a little aroma.
• cake flour: Cake flour keeps the crumb tender and bendable. Swap: 60 g all-purpose flour plus 10 g cornstarch, sifted together twice.
• cream of tartar: It stabilizes the whipped whites so they survive folding. Swap: 1/2 tsp lemon juice or white vinegar.
• heavy cream: Use cream with at least 35 percent fat, because lighter cream won’t hold stiff peaks. Swap for a dairy-free version: chilled full-fat coconut cream, and check the halaya label for butter.

Soft Ube Swiss Roll with Ube Halaya Whipped Cream Filling

Bake a thin ube sponge in 12 to 14 minutes, roll it warm, then fill with ube halaya whipped cream and chill for 30 minutes.

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Prep Time 25 minutes mins

Cook Time 14 minutes mins

Total Time 1 hour hr 29 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: Asian-inspired

Calories: 253

Ingredients Method Notes

Ingredients

  

Ube sponge

• 5 large eggs separated, at room temperature
• 100 g granulated sugar divided, 40 g for the yolks and 60 g for the whites
• 60 g ube halaya (about 1/4 cup); stirred smooth
• 60 ml whole milk (1/4 cup)
• 40 ml neutral oil (about 3 tbsp); vegetable or canola
• 1 tsp ube extract
• 70 g cake flour (about 1/2 cup plus 1 tbsp); sifted
• 1/2 tsp cream of tartar
• 1/4 tsp fine salt

Ube halaya whipped cream

• 240 ml heavy cream (1 cup); cold
• 30 g powdered sugar (about 1/4 cup)
• 1/2 tsp vanilla extract
• 100 g ube halaya (about 1/3 cup); whisked until loose

Method

 

Bake the sponge

1. Heat the oven to 175 C / 350 F with a rack in the center. Line a 25 x 38 cm / 10 x 15-inch jelly roll pan with parchment, pressing it flat and leaving a 2 cm overhang on the short ends.
2. Whisk the egg yolks with 40 g of the sugar for about 2 minutes until pale. Whisk in the milk, oil, 60 g halaya, ube extract, and salt until no lumps of halaya remain, then sift the cake flour over the bowl and fold until no dry streaks show.
3. In a clean, dry bowl, beat the egg whites with the cream of tartar on medium speed until foamy. Add the remaining 60 g sugar a tablespoon at a time, then beat on high for 3 to 4 minutes until the peaks are stiff and glossy and stand straight when you lift the beaters. Fold one-third of the whites into the yolk batter to loosen it, then fold in the rest in two additions until no white streaks remain.
4. Spread the batter into the pan in an even layer and tap the pan twice on the counter to release large bubbles. Bake for 12 to 14 minutes, until the top springs back under a fingertip and the edges barely pull from the parchment. The sponge won't brown much, so go by the spring-back and not by color.

Roll and cool

1. Run a knife around the edges, flip the sponge onto a fresh sheet of parchment, and peel off the baking parchment. Starting at a short end, roll the warm sponge up with the parchment inside, then rest it seam side down on the counter for 20 minutes.

Fill and chill

1. While the sponge cools, beat the cold cream, powdered sugar, and vanilla to soft peaks. Add the 100 g loosened halaya in three additions, beating after each, until the cream is stiff enough to hold a spoon-trail shape.
2. Unroll the cooled sponge and spread the filling over it, stopping 2 cm from the far edge. Re-roll tightly, using the parchment to guide the first turn, then wrap the roll in the parchment and chill it seam side down for at least 30 minutes.
3. Trim 1 cm off each end with a serrated knife, then cut the roll into 8 slices about 3 cm wide, wiping the blade clean between cuts.

Notes

• Bring the eggs to room temperature so the whites reach stiff peaks faster.
• Roll the sponge while warm, never cold, or it splits along the spiral.
• Leave a 2 cm border at the far edge of the sponge so the filling doesn't squeeze out.
• Wipe the serrated knife clean between slices to keep the spiral sharp.

Tips for Success

• Pull the sponge at 12 to 14 minutes as soon as the top springs back under a fingertip, because extra time dries the edges.
• Wipe the bowl and beaters with vinegar on a paper towel before whipping whites, since any trace of fat stops stiff peaks.
• Fold the meringue into the yolk batter in three additions with a wide spatula, stopping as soon as no white streaks remain.
• Chill the cream, bowl, and beaters for 15 minutes before whipping so the filling reaches stiff peaks and holds a clean spiral.
• Trim 1 cm off both ends of the chilled roll, then slice with a serrated knife wiped clean between cuts.

Variations

• Add 2 tbsp toasted coconut flakes to the filling and swap the vanilla for 1/4 tsp coconut extract for a coconut-forward version.
• Beat 115 g softened cream cheese with the powdered sugar first, then fold in the whipped cream and halaya for a tangier, firmer filling.
• Spread a thin layer of 2 tbsp halaya directly over the sponge before the cream so each slice shows a darker purple ring.

Storage and Reheating

Ube Swiss roll keeps in the refrigerator for 3 days, wrapped in parchment and stored in an airtight container. Slice it cold, straight from the fridge, because the whipped cream filling holds its shape best when chilled.

It’s a chilled dessert, so there’s nothing to reheat. For a make-ahead plan, bake and roll the sponge up to 1 day ahead, keep it rolled in its parchment and wrapped airtight at room temperature, then fill and chill it 30 minutes on the day you serve.

To freeze, wrap the whole filled roll in parchment and then foil, and freeze for up to 1 month. Thaw it in the fridge for 6 to 8 hours before slicing.

Serving Suggestions

Ube Swiss roll slices best cold, cut into 8 pieces about 3 cm wide after trimming the ends. The trimmed ends are the cook’s share.

A light dusting of powdered sugar is enough on top. If you want more color, add a few fresh raspberries or a spoonful of toasted coconut beside each slice, and pour hot jasmine tea or black coffee to balance the cream.

One roll serves 8 as a dessert after dinner or at a potluck. For a larger crowd, bake a second sponge in a second pan rather than stretching the slices thinner.

FAQ

Why is my ube Swiss roll cracking when I roll it?

Cracking almost always means the sponge baked too long or cooled flat before rolling. Bake 12 to 14 minutes, just until the top springs back under a fingertip, then roll it up in parchment while it’s still warm. Once it has cooled 20 minutes in that shape, it unrolls without splitting.

Can I use purple sweet potato instead of ube halaya?

Yes, swap mashed steamed purple sweet potato for halaya by weight, 60 g in the sponge and 100 g in the filling. Expect a milder, earthier flavor and a duller color, so keep the ube extract. Stir 1 tbsp extra powdered sugar into the filling, since plain sweet potato isn’t sweetened like halaya.

Does ube Swiss roll freeze well once it’s filled?

Yes, a filled roll freezes for up to 1 month. Wrap it tightly in parchment and then foil, freeze it whole, and thaw it in the fridge for 6 to 8 hours. The cream stays smooth but loses a little of its airiness, so I only freeze when I need to.

What goes well with ube Swiss roll?

Hot jasmine tea or black coffee balances the sweet, rich cream. For a plated dessert, add a scoop of coconut ice cream and a few fresh raspberries, whose tartness cuts through the halaya. Slice the roll about 3 cm wide so each portion stays light.

What’s the difference between ube Swiss roll and ube chiffon cake?

Ube Swiss roll is a thin sponge baked flat in a 25 x 38 cm / 10 x 15-inch pan and rolled around a filling. Ube chiffon is a tall, airy cake baked in an ungreased tube pan and sliced into wedges. Both rely on whipped egg whites for lift, but only the roll needs to stay flexible.

How do I make ube Swiss roll dairy free?

Replace the 60 ml milk with unsweetened soy or oat milk, and whip 240 ml chilled full-fat coconut cream in place of heavy cream. Check the halaya label first, since most jars contain butter and condensed milk. Chill the roll a full hour before slicing, since coconut cream sets softer.