Soft, sweet, and so pretty—it’s easier than it looks!
Hey there!
Let’s talk about something super fun and absolutely gorgeous: Ube Swiss Roll Cake. It’s light, fluffy, and has that dreamy purple swirl that just makes you smile.
Don’t be scared—it’s actually way easier than it looks. I’ve made this recipe so many times for birthdays, brunches, and “just because I want cake” days.
Every time I slice into it, that swirl makes me so happy.
This cake is soft and airy like a cloud, filled with a creamy ube whipped cream that’s perfectly sweet and super satisfying.
The flavor? Nutty, vanilla-y, and just a little bit earthy—ube is magic, I swear.
Let’s get baking!
🍰 What You’ll Need
For the Cake:
- 4 large eggs, room temp, separated
- 1/4 tsp cream of tartar
- 1/2 cup sugar (divided)
- 1/4 cup ube halaya (ube jam)
- 1/4 cup whole milk
- 1/4 cup neutral oil (like canola or vegetable)
- 1/2 tsp vanilla extract
- 1/2 cup cake flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- A few drops ube extract (for deeper purple color)
For the Ube Whipped Cream Filling:
- 1 cup heavy cream, chilled
- 1/4 cup ube halaya
- 1 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 2 drops ube extract (optional, for color)
❤️ Why I Love This Recipe
This one’s a showstopper, but it’s secretly super simple.
- That swirl looks fancy, but it’s just a roll-up!
- The cake is so soft and spongy—no dry bites here.
- Ube flavor is unique but not too strong.
- It’s perfect for birthdays, brunches, or gifting.
- You can make it ahead and it tastes even better cold.
I first made this for a friend’s birthday. She took one bite and said, “This tastes like a dream.” That’s all I needed to hear.
🧁 Servings & Time
Makes: 8–10 slices
Total Time: About 1 hour (plus 1 hour chilling)
🔬 Why This Recipe Works (Quick Science)
- Whipped egg whites: Make the cake super light and sponge-like.
- Ube halaya: Adds both flavor and moisture.
- Rolling while warm: Helps set the shape so it doesn’t crack later.
- Cream of tartar: Stabilizes the egg whites so they don’t deflate.
📝 Pro Tips
- Don’t overbake the cake—even 1–2 minutes too long can dry it out.
- Roll the cake while warm with parchment—it’ll remember the shape!
- Chill your cream and bowl before whipping for best volume.
- Use real ube halaya (not just extract) for rich flavor.
- Trim the edges before serving for that clean bakery look.
🧰 Tools You’ll Need
- Electric mixer (hand or stand)
- 9×13 jelly roll pan
- Parchment paper
- Mixing bowls
- Rubber spatula
- Fine mesh sieve
- Whisk
- Kitchen towel
- Offset spatula (optional)
🔄 Substitutions & Variations
- Swap cake flour with all-purpose + cornstarch (1/2 cup AP – 1 tbsp + 1 tbsp cornstarch)
- Coconut whipped cream for a dairy-free version
- Add toasted coconut flakes inside or on top
- Make it matcha by swapping ube with matcha powder + sweet bean paste
🧊 Make Ahead Tips
- Make the cake the day before and roll it (without filling). Chill overnight.
- Filling can be made a few hours ahead and kept cold.
- Fully assembled roll can chill for up to 24 hours.
🧁 How to Make It
Step 1: Preheat the oven & prep the pan
Preheat oven to 350°F. Line a 9×13 jelly roll pan with parchment. Lightly grease the parchment.
Step 2: Whip the egg whites
In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add 1/4 cup sugar, beat to stiff peaks.
Step 3: Mix yolks and wet ingredients
In another bowl, whisk egg yolks, remaining 1/4 cup sugar, ube halaya, milk, oil, vanilla, and a few drops ube extract until smooth.
Step 4: Add dry ingredients
Sift cake flour, baking powder, and salt into the yolk mixture. Whisk until just combined.
Step 5: Fold in egg whites
Gently fold the egg whites into the batter in 3 parts, being careful not to deflate it.
Step 6: Bake the cake
Pour batter into pan and spread evenly. Bake 18–20 minutes or until springy.
Step 7: Roll while warm
Turn cake out onto a kitchen towel dusted with powdered sugar. Peel off parchment. Gently roll up cake (with towel) from short end. Cool completely.
Step 8: Make whipped filling
Beat heavy cream, ube halaya, powdered sugar, vanilla, and ube extract until stiff peaks form.
Step 9: Fill and re-roll
Unroll cooled cake, spread with whipped filling, then gently roll it back up. Wrap in plastic and chill 1 hour.
Step 10: Slice and serve
Trim edges if needed. Slice gently with a serrated knife. Serve and enjoy!
🧊 Leftovers & Storage
- Store in fridge, tightly wrapped, for up to 3 days.
- Best served chilled.
- Do not freeze once filled (the cream gets icy), but the sponge alone can be frozen.
⚠️ Common Mistakes
- Overbaking = dry cake that cracks.
- Not rolling while warm = no swirl.
- Whipping cream too early = it deflates before using.
- Not chilling before slicing = messy edges.
🍽️ What to Serve With It
- Fresh berries (strawberries, raspberries)
- Iced milk tea or jasmine green tea
- A scoop of vanilla or coconut ice cream
🧠 FAQ
Can I make this without ube halaya?
You can, but it won’t be as rich. Try adding more extract and a touch more sugar.
Can I use all-purpose flour?
Yes—just swap 1/2 cup cake flour for 1/2 cup all-purpose minus 1 tbsp + 1 tbsp cornstarch.
How do I avoid cracking?
Roll while it’s warm, and don’t overbake the sponge.
🥗 Meal Plan Ideas
- Brunch dessert after egg dishes or savory pancakes
- Sweet treat for tea time
- Birthday cake alternative
- Bring to potlucks (everyone’s impressed!)
🎉 Final Thoughts
I hope you fall in love with this ube Swiss roll just like I did. It’s one of those recipes that makes you feel proud—like, you really made that?! Yes, you did. If you try it, leave a comment below and let me know how it went. Ask me anything—I’ve made this roll a hundred times and love helping out!
Happy baking 💜
