Ube Chiffon Cake
1-Preheat the oven to 350°F: Preheat the oven to 350°F. Line a 12×17″ baking tray with parchment paper only on the bottom. Set aside.
2-Separate the egg yolks from the egg: Separate the egg yolks from the egg whites into two separate large mixing bowls, being careful not to get any yolk in the egg whites. Set the bowl of egg yolks aside.
3-To the bowl of egg whites, add: To the bowl of egg whites, add cream of tartar. Use an electric hand mixer to beat the egg whites on medium speed until they become foamy like cappuccino foam.
4-Sprinkle in 100g of sugar, one tablespoonful: Sprinkle in 100g of sugar, one tablespoonful at a time, mixing well in between each addition.
5-After all the sugar has been added,: After all the sugar has been added, keep beating until the meringue becomes stiff peaks. When you pull the mixer out of the bowl, the meringue should stand up on its own in small spikes and the tips should curl over. Set the meringue aside.
6-To the bowl of egg yolks, add: To the bowl of egg yolks, add 50g of sugar, milk, oil, ube extract, and vanilla extract. Use the same hand mixer to mix until combined.
7-Use a fine mesh sieve to sift: Use a fine mesh sieve to sift in the flour and mix again until just combined.
8-Add about ⅓ of the meringue into: Add about ⅓ of the meringue into the egg yolk mixture. Use a spatula to fold them together until just combined. Add the rest of the meringue and fold until no streaks remain.
9-Pour the batter into your lined baking: Pour the batter into your lined baking tray. Use an offset spatula to push the batter into the corners of the pan and smooth it into an even layer.
10-Bake the cake for about 12-13 minutes: Bake the cake for about 12-13 minutes or until the edges of the cake are slightly golden brown.
11-Let the cake cool in the pan: Let the cake cool in the pan for about 5 minutes. Don’t let it cool completely. The next steps should be done while the cake is still warm. Run an offset spatula around the edges of the cake to release it from the pan.
12-Place a wire rack on top of: Place a wire rack on top of the baking tray. Grab both sides of the tray and the rack and flip them upside down. Remove the tray and the cake will be on the rack. Peel the parchment paper off the cake.
13-Place a new sheet of parchment paper: Place a new sheet of parchment paper on top of the cake. Grab both sides of the rack and the parchment paper and flip them upside down again. Remove the rack. The nicest side of the cake sheet will now be facing down on the parchment paper and will become the outside of the cake roll.
14-Starting at one short end of the: Starting at one short end of the cake sheet, roll the cake up with the parchment paper. Let it rest in this rolled-up log shape until it cools completely.

Ube Whipped Cream and Assembly
15-In a large mixing bowl, add whipping: In a large mixing bowl, add whipping cream, powdered sugar, ube extract, and vanilla extract. Use an electric hand mixer on low-medium speed to beat them until it thickens and becomes firm peaks.
16-Unroll the cooled cake sheet: Unroll the cooled cake sheet. Plop some of the whipped cream on top and use an offset spatula to smooth it into a generous, even layer. Leave about 2″ of empty space at one end of the cake sheet (this will be the end of the roll).
17-Starting at one short end of the: Starting at one short end of the cake sheet, start rolling up the cake in the same way it was pre-rolled. When you get to the end of the roll, use an offset spatula to clean up any excess whipped cream that may have squished out before letting the cake roll rest on top of the last edge.
18-Wrap the cake roll with plastic wrap: Wrap the cake roll with plastic wrap. Twist the plastic wrap at both ends of the roll and secure with clips. Gently reshape the roll with your hands if needed. Chill the cake in the fridge for at least 3 hours or overnight to let the cream set before slicing into it.
19-Once chilled, slice about ½” off both: Once chilled, slice about ½” off both ends of the roll to reveal the beautiful swirl. Cut the roll into 1-1.5″ slices and serve!