An unusual colour is not the only thing this jelly roll has going for it – it also features the soft crunch of coconut and one of the staples of the Philippines, ube, which lends a soft, earthy sweetness. Using powdered sweet potato
allows the cake to keep its structure, while the flavour is reinforced in the whipped cream.
SERVES 6–8
For the Cake:
2 cups (500 ml) all purpose flour
¼ cup (60 ml) unsweetened shredded coconut
2 ½ teaspoon (12 ml) baking powder
¼ cup (60 ml) sweet potato powder
½ cup (120 ml) vegetable oil
½ cup (120 ml) milk
1 teaspoon (5 ml) vanilla extract
8 eggs, separated
1 teaspoon (5 ml) cream of tartar
11/3 cup (330 ml) granulated sugar
For the Filling:
1 cup (250 ml) whipped cream
3 tablespoon (45 ml) icing sugar
1 tablespoon (15 ml) sweet potato powder
To Serve (optional):
1/3 cup (80 ml) fresh blueberries
edible flowers
Directions
Preheat your oven to 350F (175 C).
Line a greased 17 inch by 8 inch (43 cm by 20 cm) jelly roll pan with waxed paper; grease the paper and sprinkle lightly with flour to prevent sticking. Set aside.
In a large bowl, combine flour, baking powder, and coconut.
In a separate bowl, mix together milk, sweet potato powder, vegetable oil, and vanilla.
In the bowl of an electric mixer, beat egg yolks gradually adding 1/3 cup (80 ml) sugar, a tablespoonful at a time, until the mixture is pale, thick and forms a ribbon when beaters are lifted and mixture falls into bowl, about 7-9 minutes.
Fold one third of the flour mixture into the egg mixture until just combined. Add half of the milk mixture into this mixture. Alternate with remaining flour and milk mixtures, folding after each addition, until just combined, ensuring not to overwork the cake batter. Set aside.
To make the meringue, in the bowl of an electric mixer on high speed, beat the egg whites until frothy. Add cream of tartar. Gradually add remaining 1 cup (250 ml) of sugar, a little at a time, until sugar is dissolved and mixture is glossy, smooth and forms stiff peaks.
Fold one third of the cake batter into this meringue mixture then fold in remaining batter. Spread evenly into prepared pan.
Bake for 15-19 minutes or until cake springs back when lightly touched. Cool 5 minutes.
Meanwhile, in the bowl of an electric mixer on high speed, whip cream, icing sugar and sweet potato powder until just firm and set aside.
Invert cake onto a kitchen towel. Gently peel off waxed paper. Roll up cake in the towel, starting with a short side. Cool completely on a wire rack. Unroll cake; spread evenly with ¾ of whipped cream. Roll up and decorate with remaining whipped cream, blueberries, and edible flowers.
Toolkit
1/ Give It Colour
This is a rich powder that is easy to incorporate in smoothies, pancakes, and ice cream. Dinavedic Purple Sweet Potato Powder, 600 g; qualifirst.com
2/ Give It Structure
In a pinch, use it for roasting vegetables, tray baked goods or focaccia. Le Creuset Jelly Roll Pan, $50, length 43 cm, width, 20 cm; lecreuset.ca
3/ Give It Flavour
Slightly toasting gives added texture and nuttiness. Ideal in baking. Bob’s Red Mill Shredded Coconut, $5.76, 340g; bobsredmill.com
This original recipe article first appeared in the Winter 2020/2021 issue of City Style and Living Magazine.
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