Monday, November 15, 2010

Ube Rolls

By: Ernie Babaran of ISCAHM

Ube Rolls
This one's for more experienced bakers.

Serves 10  Prep Time 30 minutes  Bake Time 10 to 12 minutes

For the ube sponge
2 1/2 cups cake flour
2 teaspoons baking powder
1/3 cup corn oil
8 egg yolks
2/3 cup water
1 teaspoon vanilla extract
1 1/2 teaspoons ube oil
2 teaspoons ube flavor
1/2 cup sugar
8 egg whites
1 1/3 cup sugar

For the Swiss buttercream
4 egg whites
1 cup refined sugar
1 3/4 cup unsalted butter

For the filling and topping
1 small bottle macapuno
ube sponge crumbs

To make the ube sponge
1  Preheat the oven to 325ºF. Grease and line a 21- by 13-inch jellyroll pan.

2  Sift cake flour and baking powder together. Combine all liquid ingredients in a mixing bowl and stir to incorporate.

3  Add the sifted dry ingredients and 1/2 cup sugar, then whip at low speed for 1 minute, scraping down the sides of the bowl.

4  Whip for 5 more minutes on medium speed of the mixer or with a whisk until the batter is very smooth and fluffy. Set aside.

5  Whip the egg whites to soft peak and gradually add 1 1/3 cups of sugar. Whip to stiff peaks. This is called a meringue.

6  Gently fold in the meringue into the reserved batter until well incorporated. Divide batter into prepared pans approximately 3/4 full.

7  Bake for approximately 30 minutes, depending on the size of the molds. The cake should spring back when pressed slightly in the center.

To make the Swiss buttercream
Prepare large pan with water and heat it to barely simmering point.

2  Combine sugar and egg whites in a bowl stirring until the sugar is dissolved.

3  Place on the barely simmering hot water bath, whipping constantly until the temperature reaches 60ºC. Use a candy thermometer to check temperature. If you don’t have one, water should be kept at a steady simmer.

4  Transfer onto a mixing bowl and whip with a whisk or using a mixer until stiff peaks. Use a wooden spoon to beat until cold, gradually adding butter and beating in medium speed until smooth and creamy.

5  To assemble, spread buttercream and macapuno on ube rolls and roll tight. Refrigerate for 1 hour. Coat with ube crumbs and buttercream. Decorate by piping with more buttercream and topping with cherries.

Tip: You can substitute other flavors for the sponge to make another kind of cake. The buttercream recipe is the meringue-based kind, which has more stability compared to other buttercream varieties. Ube oil is available in baking supply stores; simply omit if
not in stock.

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