Red Ribbon Ube 'n Cream Roll - Filipino Purple Yam | Full demonstration with tips and tricks

It has been more than year since we first baked our Ube Cake Roll a la Red Ribbon. The video may not have a great following but the cake here in this part of Holland has been well loved, thanks to our friends, that we are baking today our 60th cake. I am not a professional baker but after a year, I have developed the mastery of the procedure for that perfect taste of Red Ribbon style ube cake. This will be long since it is a full demonstration with tips and tricks included: Red Ribbon Ube and Cream Roll - Filipino Purple Yam | Full demonstration with tips and tricks This Filipino purple yam chiffon cake roll filled with cream and topped with macapuno (coconut) strings and ube crumbs makes a great snack or dessert. Enjoy! Thanks to Cooking with Kurt (Steven Universe!) for the recipe. I modified the frosting recipe to make it more coconut tasting. INGREDIENTS: Dry Ingredients: 1 cup cake flour [113 g] 1.5 tsp baking powder [6 g] 1/4 cup granulated sugar [50 g] 1/2 tsp salt [3 g] Wet Ingredients: 4 egg yolks [80 g] 1/4 cup canola (or vegetable) oil [60 mL] 1/3 cup milk [80 mL] 1/4 cup ube halaya [60 mL] 2 tsp ube extract [10 mL] 1/2 tsp purple food coloring [2.5 mL] Meringue Mixture: 4 egg whites [120 g] 1/2 tsp cream of tartar [1.7 g] 1/3 cup sugar [67 g] Frosting: 2 cups heavy cream (very cold) [474 mL] 8 oz cream cheese ( I usedmascaprone instead) (cold) [226 g] 1/2 cup granulated sugar [100 g] 1 tsp vanilla extract [5 mL] 1/4 tsp salt 1 tsp stabilizer (optional)

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