2 cups cake flour
2 teaspoons baking powder
½ teaspoon salt
1 cup sugar, divided
1 teaspoon vanilla
1 tablespoon rum
½ cup milk
1 cup ube, peeled, boiled, mashed and strained
½ cup light corn syrup
7 egg yolks
½ cup corn oil
1 cup egg whites
1 teaspoon cream of tartar
1 teaspoon violet food coloring
For the frosting:
2 cups butter
1 1/2 cups milk
3 cups confectioners' sugar
2 teaspoons violet food coloring
In a blender, combine vanilla, rum, milk and ube. Blend until, smooth.
Add light corn syrup, yolks and oil to the ube mixture. Blend well.
Stir into the sifted flour mixture until smooth.
In a large bowl of electric mixer beat the egg whites with the cream of tartar until soft peaks form (dipping a spoon and removing it immediately, the white should form a blunt peak).
While beating, add remaining sugar gradually and beat until stiff.
Fold in ube mixture (food coloring may be added to resemble ube color).
Pour into buttered jelly roll pan.
Bake in preheated oven for 20 minutes or until done. Turn the baked cake on a piece of cheesecloth or baking paper and roll immediately. Let cool.
Make the frosting: In large bowl of electric mixer, cream butter until soft and fluffy.
Gradually add milk and sugar alternately while continuing to beat the mixture.
Add the coloring and beat again until mixture is smooth and even in color.
Unroll cake and with a spatula spread ube frosting on surface of cake.
Roll again and spread remaining frosting on top of cake, covering the sides as well. Use cake comb to make designs or a piping bag with a star tip to make rosettes and scrolls over the frosting.
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