Wednesday, September 9, 2009
Ube Roll Cake - An attempt.
I have been dying to try this recipe of Kusina ni Manang for the longest time. I have waited for my Dad to arrive from his Baguio trip so that I could have Baguio Made Ube Halaya. MMMMmmmmm. Yum. (tapos, gawa pala sa Cubao at dinala lang ng Baguio eh?!! Joke!)
Just a brief background: I-HEART-UBE. Especially UBE Cakes - wherever it's from I don't mind. I like buying Ube Rolls from neighboorhood bakeries. My Dad brings me Ube Rolls in some of his visits. Hihihi.
To my dear Manang Kusinera - thanks for sharing your recipe! It was a blast! I super enjoyed making it. Though I goofed on the chiffon/sponge part, like I told you, the filling and icing took away my frustration in an instant!
Just to let you know, Manang's filling/icing recipe is the best by far. The combination of Ube and Cream Cheese made the difference. It was 'heavenly' for me. No exag, promise!
My Boo-boos on the cake roll:
1. I used a jelly roll pan (12X16) larger than the the size indicated in the recipe. My supposed roll became quite flat.
- It was the closest one to the size in the recipe (15X10). The other pan available is waaaay too small.
Gintong Aral - Huwag magmadali. Maghanap ng kaparehong sukat ng pan. Lookie down!
2. My first time to use egg whites in cake: Beat egg whites until stiff.
My egg whites never went 'really' stiff. I think I started whipping it when it was still cold.
Pers taym eh!
Gintong Aral - READ AND READ UNTIL IT SINKS IN.
Manang said: Best to whip whites when they are room temp. And this.
Sorryyyy! I was tooooooooo excited. Really. Just like what i said here about Tyler Florence's Ultimate Cheesecake: Now I know better. :P
The sponge instead became moist and heavy and definitely not like what Manang has perfected.
Nonetheless, it was all good - according to my friendly testers ;) Thank you guysh!
I will make this again and again until I get it and because I will never get tired of ube cake. Especially Manang's recipe! :)
'Till my next attempt! :)