Purple Sweet Potato Roll Cake
AS COTTONY FLUFFY AS A CLOUD! Give your Wednesday a vibrant, pillowy-soft upgrade with this stunning Purple Sweet Potato Chiffon Roll Cake! By blending Suncore Foods® Lilac Taro Yam Powder and Suncore Foods® Purple Sweet Potato Powder directly into the yolk batter, you get that impossibly fluffy, cotton-cloud texture paired with a gorgeous, 100% plant-based purple hue. It's the ultimate midweek pick-me-up to cure your sweet tooth and bring some serious joy to your kitchen! Ready to slice into this delicious, fluffy masterpiece?
4 large eggs, separated
40g sugar
60g milk (warm, not hot)
55g neutral oil (like avocado or light olive oil)
85g cake flour
25g cornstarch
1 tsp vanilla
1/4 tsp salt
2 tsp Suncore Foods® Lilac Taro Yam Powder
2 tsp Suncore Foods® Purple Sweet Potato Powder
Meringue:
100g sugar
4 egg whites
1/4 tsp cream of tartar (or a few drops lemon juice)
Filling:
2 egg whites
½ cup (100g) sugar
Pinch salt
½–¾ cup (113–170g) softened butter
1 tsp vanilla
1 tsp sugar
Click Here for Step-by-Step Directions ▼
1. Yolk Batter — Whisk yolks + 40g sugar until slightly thickened and lighter. Stream in oil, then milk, then vanilla. Sift in flour + cornstarch + salt (twice if you can). Whisk until smooth and lump-free—but don’t over mix.
2. Meringue — Whip egg whites with cream of tartar until foamy. Gradually add the 100g sugar. Whip to soft-medium peaks (this matters—too stiff = cracking later).
3. Folding – Fold 1/3 of meringue into yolk batter to loosen it. Gently fold in remaining meringue in 2 additions. Use big, light strokes—rotate the bowl, scrape the bottom. You want it airy but fully combined—no streaks.
4. Bake — Pour into lined pan, spread evenly. Tap lightly to release large bubbles. Bake 14–18 minutes. You’re looking for: Light golden top, springs back softly, and not dry (slightly underbaked is perfect)
5. Roll — Turn out onto parchment while warm. Peel off bottom paper. Roll up gently while still warm (with parchment or towel). Let cool completely rolled. This “trains” the cake so it won’t crack later.
6. Filling — Heat egg whites + sugar over a double boiler until smooth and dissolved. Whip into a glossy, stiff meringue.. Once it’s no longer hot, slowly beat in softened butter, then vanilla and colored powder.
7. Filling the Cake — Carefully unroll the cake, it should be room temperature to avoid cracking. Add Swiss meringue butter cream and spread evenly across the roll. Slowly bring to roll up the log, make sure to move slowly and evenly, don’t roll too tightly or cracking will happen. Once finished cover and refrigerate until chilled. Once chilled sprinkle with powdered sugar and slice.
