Name: Purple Sweet Potato Roll Cake Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8 servings
Ingredients: 4 egg yolks; 20g thick sesame oil or rice oil; 20g water; 45g cake flour or rice flour; 4 egg whites; 80g sugar; 5g purple sweet potato powder; 20g milk; 200ml heavy cream; 10g purple sweet potato powder; 25g sugar

Purple Sweet Potato Roll Cake Recipe is a delightful fusion of soft, fluffy sponge cake and a creamy, subtly sweet purple sweet potato filling. This elegant dessert features a beautifully patterned sponge with a light, airy texture that perfectly complements the rich, velvety cream. Infused with the natural sweetness and earthy notes of purple sweet potato, this roll cake is both visually stunning and irresistibly delicious. With its playful polka dot design and melt-in-your-mouth softness, this cake is perfect for special occasions, afternoon tea, or as a unique homemade treat. Whether you're an experienced baker or trying your hand at roll cakes for the first time, this recipe ensures a smooth, crack-free roll and a delightful balance of flavors. Enjoy a slice of this charming and flavorful dessert with your favorite tea or coffee!

Directions

1. Step

In a bowl, whisk together the egg yolks, sesame oil (or rice oil), water, and cake flour (or rice flour) until smooth. In a separate bowl, beat the egg whites with 80g sugar until stiff peaks form, creating a meringue. Gently fold the meringue into the egg yolk mixture until fully combined. Set aside.

2. Step

In a small bowl, mix 5g purple sweet potato powder with 20g milk to form a smooth paste. Add a small amount of the prepared batter to the purple mixture and mix well. Transfer the purple mixture to a piping bag, cut a small opening, and pipe patterns onto a parchment-lined cake pan (37.5 cm x 24 cm). Bake at 170°C (338°F) for 2 minutes to set the design. Pour the remaining batter evenly over the design and bake for 12-15 minutes until the cake is lightly golden and springy to the touch.

3. Step

In a chilled bowl, whip the heavy cream with 10g purple sweet potato powder and 25g sugar until soft peaks form. Once the cake has cooled slightly, spread the whipped cream evenly over the surface. Gently roll the cake into a log, using parchment paper to help shape it. Wrap the rolled cake and refrigerate for at least 1 hour before slicing and serving.