Brazo de Ube

Photo Credits:


  • 10 raw eggs, separate yolks from white
  • 1/2 tsp cream of tartar
  • 1 tsp vanilla extract
  • 1 cup caster sugar
  • 4 tbsp confectioner sugar
  • 1 can 14 oz condensed milk
  • 1 pc purple sweet potato (boiled and mashed)
  • you may need food coloring red and blue (3 drops each)


To prepare custard:

  1. In a saucepan using low heat settings,  whisk egg yolks then add condensed milk, vanilla extract and mashed sweet purple potato.
  2. cool down and set aside.
  3. if you are not satisfied with the color, you can drop red and blue at 3 drops each.

To prepare meringue:

  1. In a mixing bowl, pour in egg white and cream of tartar and mix using an electric mixer until soft peaks form.
  2. add in caster sugar in small quantities and whisk.
  3. To add color (optional),  you can drop red and blue at 3 drops each.
  4. Preheat oven at 170 degrees celsius.
  5. In a cookie pan, spray oil and place baking paper, spread meringue using a spatula evenly.
  6. You can use fork to create lines and designs.
  7. Bake for at least 10 minutes or until lightly brown. cool down and set aside and dust with sugar confectioner.
  8. Use a parchment paper as a liner and  flip over the meringue and spread custard evenly.
  9. Again, dust it with sugar confectioner
  10. Then slowly roll over the cake by rolling the liner underneath to form a log roll.
  11. Be gentle and slowly roll the parchment paper. dust it with confectioners sugar.
  12. Place in fridge for minimum of two-hour.


Credits to: