How to make Ube Swiss Roll Cake (with Homemade Ube Halaya!)

The Grand Finale of My Ube Dessert Series! 💜🍰

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The Final Episode in My Fresh Ube Era 🎬

Welcome to the season finale of my Fresh Ube Dessert Series! If you’ve been baking along with me, you’ve already swirled into:

• 🟣 Part 1: Ube Flan
• 🟣 Part 2: Ube Bánh Bò Hấp (Vietnamese Honeycomb Cake)
• 🟣 Part 3: Moist Marbled Ube Banana Bread

And now, for the grand finale — we’re whipping up a cloud-like Ube Swiss Roll Cake filled with homemade ube halaya.

It’s light. It’s dreamy. It’s got soft purple swirls and a nostalgic flavor that hits like your favorite childhood memory. And yes — we’re making it with real, fresh ube I scored at a Vietnamese market in Westminster, CA. Let’s gooooooo!

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What Is Ube, Anyway?

If you’re new here, ube (pronounced “oo-beh”) is a purple yam that’s a staple in Filipino desserts. It’s often confused with taro, but they’re not the same! Ube is:

• Naturally vibrant purple
• Slightly nutty, vanilla-y, and sweet
• Full of fiber and antioxidants
• The star of desserts like halaya, ice cream, cake, and now… this roll

I found mine fresh at a Vietnamese grocery store in Westminster — but you can also use frozen grated ube or ube halaya (jam) if that’s what’s available to you.

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And What’s Ube Halaya?

Ube Halaya is a thick, jam-like dessert made by simmering ube with condensed milk, coconut milk, and sometimes butter. It’s silky, rich, and used in everything from pastries to halo-halo.

You can buy it premade in a jar or make it from scratch — and spoiler alert: I made mine fresh. It makes this cake taste SO DARN GOOD. Literally was addicted to this stuff.

💜 How to Make Homemade Ube Halaya (Ube Jam)

Let’s be honest — the soul of this roll cake is ube halaya. And while you can use a jar from the store, making it fresh? Life-changing. It’s silkier, more fragrant, and makes the cake feel handmade with love (because it is!).

If you’ve got fresh or frozen ube, here’s how to turn it into creamy, spreadable ube halaya in under 30 minutes.

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Yield: 1 roll cake (8–10 slices)
Prep Time: 25 minutes
Bake Time: 14–16 minutes
Cooling + Chill Time: ~45 minutes
Total Time: ~1.5 hours
Level: Intermediate (but we’re rolling with confidence!)

📝 Ingredients for Ube Halaya (Makes ~1¼ cups)

• 1 cup steamed and mashed fresh ube (or thawed frozen grated ube)
• ½ cup full-fat coconut milk
• ¼ cup sweetened condensed milk
• 2 tbsp sugar (adjust to taste)
• 1 tbsp unsalted butter or coconut oil (optional, for richness)
• ½ tsp ube extract (for color + flavor boost)

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🔥 Instructions

1. Steam the Ube
   If using fresh ube, peel and steam it until fork-tender (about 20–30 mins). Mash while still warm until smooth. (Or blend it if you want ultra smooth.)
2. Cook It Down
   In a nonstick pan over medium-low heat, combine mashed ube, coconut milk, condensed milk, and sugar.
3. Stir and Simmer
   Keep stirring — it’ll thicken gradually as the moisture cooks off. This takes about 10–15 minutes.
4. Finish with Butter + Extract
   Add butter and ube extract. Stir until glossy, thick, and spreadable. It should pull away from the pan slightly when ready.
5. Cool
   Let it cool slightly before using in your cake, or transfer to a jar and refrigerate up to a week.

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🎯 Texture Tip:

You want it soft enough to spread, but not runny. If it feels stiff when chilled, microwave it for 10–15 seconds before using.

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Why You’ll Love This Ube Swiss Roll:

✔️ Fluffy sponge that melts in your mouth
✔️ No cracking if you follow my roll-it-while-warm trick
✔️ Not too sweet — balanced by the creamy filling
✔️ Gorgeous purple hue with natural and extract-based color
✔️ Great for parties, birthdays, or your own main character dessert moment

Let’s get into the step-by-step, with all my little tips included.

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📝 Ingredients

🔹 For the Sponge Cake:

• 4 large eggs (room temp, separated)
• ¼ cup (50g) granulated sugar (for yolks)
• 2 tbsp (25g) granulated sugar (for whites)
• ¼ cup (60ml) neutral oil
• ¼ cup (60ml) milk (any kind)
• ½ tsp ube extract
• Optional: drop of purple food coloring
• ½ cup (65g) all-purpose flour, sifted
• Pinch of salt
• ½ tsp lemon juice (or cream of tartar)

🔹 For the Filling:

• ¾ cup ube halaya, softened (microwave 10–15 seconds if firm)

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🔥 Instructions

✅ Step 1: Preheat Oven + Line Pan

Preheat your oven to 350°F (175°C).
Line a 9×13” or 10×15” baking pan with parchment paper and lightly grease it.
This helps the cake release cleanly after baking (no sticky heartbreaks here).

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✅ Step 2: Make the Egg Yolk Batter

In a large bowl, whisk:

• 4 egg yolks
• ¼ cup sugar

Whisk until the mixture turns pale and slightly thickened (about 1–2 minutes).

Then whisk in:

• ¼ cup oil
• ¼ cup milk
• ½ tsp ube extract
• Optional: drop of purple food coloring for vibrancy

Sift in the flour and salt, then whisk until smooth and lump-free. This is our vibrant base.

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✅ Step 3: Make the Meringue

In a clean bowl (no grease!), add:

• 4 egg whites
• ½ tsp lemon juice (helps stabilize)

Beat until foamy, then slowly add:

• 2 tbsp sugar

Keep beating until you get medium-stiff peaks — the kind that hold a peak but gently curl at the tip.

💡 Don’t overbeat! Too stiff and your batter won’t fold smoothly.

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✅ Step 4: Fold Gently

Add ⅓ of the meringue to the yolk batter and fold gently to lighten it. Then fold in the rest using a spatula, moving in soft swoops from bottom to top.

You want to keep as much air in the batter as possible — it’s what makes the cake light and rollable.

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✅ Step 5: Bake It

Pour the batter into your prepared pan and smooth the top.
Tap the pan once or twice on the counter to pop air bubbles.

Bake for 14–16 minutes, or until the top springs back when lightly pressed and a toothpick comes out clean.

💡 Every oven is different — start checking at 13 minutes to avoid overbaking!

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✅ Step 6: Roll While Warm (No Cracks!)

Immediately flip the baked cake onto a clean sheet of parchment.

Peel off the bottom parchment carefully.

Using the new parchment, roll the cake gently from the short end into a log shape. This step is key — rolling it while warm helps “train” it into shape.

Let it cool fully rolled up — about 30 minutes. This prevents cracking later!

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✅ Step 7: Fill & Re-Roll

Once cool, carefully unroll your sponge.

Spread a thin, even layer of softened ube halaya across the surface.

Re-roll the cake gently but tightly, and wrap in parchment or plastic wrap. Chill for at least 30 minutes to set the shape.

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✅ Step 8: Trim & Serve

Use a hot knife (run it under hot water then dry) to trim off the ends for a clean, café-worthy look.

Serve chilled or at room temp. Optional: dust with powdered sugar, drizzle coconut glaze, or top with whipped cream.

Slice, swoon, and enjoy every purple swirl.

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Tips for the Best Ube Roll 🎂

💡 Use Room Temp Eggs

They whip better and hold more air = fluffier sponge.

💡 Don’t Skip the Rolling Step

Rolling the cake while warm is the KEY to no cracks later.

💡 Ube Extract = Flavor + Color

A little goes a long way — adds that signature flavor and color depth.

💡 Microwave Ube Halaya if Stiff

Just 10–15 seconds makes it spreadable without tearing your cake.

💡 Chill Before Slicing

A chilled roll holds its shape better and slices cleanly.

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Flavor Variations

Because you know I can’t help myself…

🥥 Coconut Whipped Cream

Swap the filling for whipped coconut cream with shredded coconut for a tropical vibe.

🍫 Ube + Chocolate

Add a few tablespoons of cocoa powder to part of the batter for a marbled ube-choco roll.

🍓 Ube Strawberry

Layer softened halaya with sliced strawberries for a sweet-tart surprise.

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How to Store It

Fridge: Wrap tightly and store up to 4 days. Slice before serving.
Freezer: Yes, you can freeze it! Wrap in parchment + foil, freeze for up to 1 month. Thaw overnight in fridge.

To serve again: Let it come to room temp or enjoy chilled.

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FAQs

Can I use jarred ube halaya?
Absolutely! Just make sure it’s smooth and softened enough to spread.

Do I have to use food coloring?
Nope. The ube extract gives a natural purple hue, but feel free to amp it up or keep it low-key.

What if I don’t have ube?
You can use ube powder or skip the halaya and fill with whipped cream. But if you can find ube, it’s so worth it.

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Final Thoughts: My Ube Series Ends on a Swirl 💜

Making this Ube Swiss Roll Cake feels like a full-circle moment. From sourcing fresh ube in Westminster to blending it into silky halaya and swirling it into a sponge — this dessert is a love letter to all things purple, pillowy, and nostalgic.

It’s giving Sunday brunch, birthday tea party, and “I baked this for you because I care” all in one.

If you’ve been following along through the whole series — thank you 🥹 And if this is your first stop, what a sweet place to start.

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📸 Tag Me @Jenhdao

If you bake this, you have to tag me. I want to see your swirls, your cake rolls, and your halaya upgrades. Send me all your ube pics! 💜