Sunday, December 26, 2010

Ube Macapuno Roll With Cream Cheese Icing

Ube Macapuno Roll With Cream Cheese Icing
This is very easy recipe, I used frozen mashed ube and cream cheese macapuno filling. For the icing, so simple cream cheese,powdered sugar and some purple food coloring.Roll the cake into a dusted powdered sugar cheese cloth while still hot and leave it rolled to an hour while you prepare the icing and no cracks on the cake see the pictures.
1c.sifted cake flour
1/2t. baking soda
5large eggs
1c.thawed mashed ube(found in the frozen section)
purple/violet food color
1-8 oz softened cream cheese (room temperature)
1c. powdered sugar plus more for dusting and rolling the cake
1t.vanilla extract
1/2 jar of macapuno, ube food color
for the cake:
1.adjust oven rack in the middle and haet oven to 350
2.grease 18x13 baking sheet and line it w/greased and floured wax paper or parchment
3.mix flour,salt,spices,baking soda in a bowl
4. beat eggs and granulated until pale yellow and thick about 6-8 minutes
5.add the thawed mashed ube mix on low speed until incorporated
6.fold the flour mixture add the violet food color(if using powdered one dissolve i t in a small amount of water before adding,I used the wilton paste)
7.spread the batter evenly and bake for 15 minutes or until cake is firm and springs back to touched
8.flour a clean kitchen towel with powdered sugar, turn the cake upsidedown to the towel and loosen the 4 corners of the cake with a butter knife.
9.gently peel off the paper attached to the cake and discard,roll the cake gently and cool completely about an hour.
1.mix softened cream cheese with powdered sugar add vanilla until smooth in texture(dont add the food coloring yet)
2.gently unroll the cake and spread the white cream cheese icing about 1/3 of the icing then the macapuno roll it back gently leaving the kitchen towel behind.
3.trim the edges by cutting a slice of both ends, add the violet food coloring into the icing and ice the cake a fork very gently on top to resemble a log and chill before cutting. Enjoy!

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