Ingredients
For the Sponge Cake
4 large eggs, room temperature
½ cup granulated sugar
¾ cup cake flour
1 tsp baking powder
¼ cup ube halaya or 1 tsp ube extract
2 tbsp milk or coconut milk
1 tsp vanilla extract
For the Filling
1 cup heavy cream or whipping cream, chilled
2 oz cream cheese or butter, softened (optional)
½ cup powdered sugar
¼ cup ube halaya
2 tbsp shredded coconut (optional)
Instructions
1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
2. Whip eggs and sugar until pale and fluffy. Add ube halaya or extract, milk, and vanilla. Fold in sifted flour and baking powder gently.
3. Spread batter evenly and bake 10–12 minutes until springy to the touch. Don’t overbake.
4. Invert the cake onto a clean towel dusted with powdered sugar. Peel off parchment, roll it warm, and let it cool.
5. Whip cream, sugar, and ube halaya together until fluffy. Add softened cream cheese if using.
6. Unroll sponge, spread filling, re-roll tightly, and refrigerate 30 minutes.
7. Slice, dust with powdered sugar, and serve chilled.
Notes
Brush cake with coconut milk before filling for extra moisture and tropical flavor.
Use ube halaya for more texture and deeper flavor.
Chill roll overnight for best softness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 18g
- Sodium: 75mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg