Cakes and No Bake Cakes

BRAZO DE UBE (CAKE ROLL)

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BRAZO DE UBE (CAKE ROLL)
BRAZO DE UBE (CAKE ROLL)

Your favorite Brazo de mercedez cake roll is now in Ube Flavor. Still the same goodness of meringue rolled into a purple yam flavored custard filling. For all the ube lovers..this is heavenly delicious!

For the extra egg yolks you may want to try our “How make a smooth Leche Flan

BRAZO DE UBE (CAKE ROLL)

BRAZO DE UBE (CAKE ROLL)
5 (100%) 1 vote

INGREDIENTS:
10 raw eggs, separate yolks from white
1/2 tsp cream of tartar
1 tsp vanilla extract
1 cup caster sugar
4 tbsp confectioner sugar
1 can 14 oz condensed milk
1 piece purple sweet potato (boiled and mashed)

you may need violet food coloring or  
(red and blue 3 drops each)

INSTRUCTIONS:

Preheat oven at 170 degrees celsius.

(For Custard)
In a saucepan over low heat, whisk egg yolks then pour in condensed milk, vanilla extract and mashed sweet purple potato.  cool down and set aside. if you are not satisfied with the color, you can add violet food color gel or (combine red and blue at 3 drops each).

(For meringue)
In a mixing bowl, pour in egg white and cream of tartar and mix using an electric mixer until soft peaks form and egg white becomes double in volume. Gradually add in caster sugar in small small batches and continue to beat. Then add violet color or  (you can drop red and blue at 3 drops each.)

Prepare a cookie pan or rectangular tray, grease and place baking paper. Add in the meringue mixture and evenly spread it out using a spatula. You can use a cake comb or just use a fork to create lines and designs on top of the meringue.

Bake for at least 10 minutes or until lightly brown on top. Each oven heat may vary so be on the watch with what you bake. And place your tray in the center of the oven for even baking. Midway baking I sometimes put a foil to prevent the top from over toasting because electric oven heat is too high.

Let it cool down inside the oven to prevent deflation and set aside and dust with confectioner’s sugar

Use a parchment paper as a liner and  flip over the meringue and spread custard evenly. Roll it gently while gently peeling away the liner underneath and using the liner to help roll the cake on top to form a log roll. Be gentle and slowly roll the parchment paper. Again, dust it with confectioner’s sugar.

Place it in fridge for minimum of two-hour. Serve and enjoy!!!

It looks so easy to do it, at first try you may not get the perfect meringue but always remember that practice makes perfect.

 

You may also try our newest recipe:

Chocolate Sponge Cake

 

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