Ube Pianono is a variation of the traditional Filipino sponge roll cake, featuring a flavorful ube (purple yam) twist. Instead of the classic butter-and-sugar filling, the cake is either flavored with ube extract or filled with a sweet ube jam (halaya). The vibrant purple color and the distinct nutty, sweet taste of ube make this version extra special and visually appealing.
It retains the soft, airy texture of the original Pianono but offers a unique flavor that pairs well with coffee or tea. Ube Pianono is a popular dessert or snack, especially during celebrations and holidays in the Philippines.
Ingredients for Ube Pianono:
For the Ube Sponge Cake:
- 4 large eggs (separate whites and yolks)
- 1/2 cup (100 g) granulated sugar
- 1 tsp ube extract
- 1/2 cup (60 g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cream of tartar (optional, for stabilizing egg whites)
For the Ube Filling:
- 1/2 cup (120 g) ube halaya (purple yam jam)
- 2 tbsp softened butter (optional, for extra creaminess)
How to make Ube Pianono:
*Prepare the Ube Cake Batter
1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
2. Whip Egg Whites: In a clean bowl, beat the egg whites with cream of tartar (if using) until frothy. Gradually add half of the sugar (1/4 cup) and continue beating until stiff peaks form.
3. Mix Egg Yolks: In a separate bowl, beat the egg yolks, the remaining sugar (1/4 cup), and ube extract until pale and thick.
4. Combine: Gently fold the beaten egg whites into the yolk mixture in batches to keep the batter light and airy.
5. Add Dry Ingredients: Sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
*Bake the Sponge Cake
1. Spread Batter: Pour the batter into the prepared pan, spreading it evenly.
2. Bake: Bake for 10–12 minutes, or until the cake is set and springs back when lightly touched.
3. Cool: Remove the cake from the oven and let it cool for 1–2 minutes. Carefully turn it out onto a clean kitchen towel sprinkled with powdered sugar. Peel off the parchment paper.
*Roll the Cake
1. Roll Warm Cake: While the cake is still warm, gently roll it with the towel (starting from a short side) to form a log. Let it cool completely while rolled.
*Add the Ube Filling
1. Unroll the Cake: Once cooled, carefully unroll the cake. Spread the ube halaya evenly over the surface. For a richer flavor, mix the halaya with softened butter before spreading.
2. Re-roll: Re-roll the cake tightly without the towel.
*Serve
Slice into portions and serve as a snack or dessert. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Comments