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For the filling, use purple yam spread, AKA ube halaya
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For the cake batter, whip the egg whites with sugar until firm
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Then, beat the yolks with sugar until pale and creamy
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Combine flour with the beaten yolks and whipped whites into a fluffy batter
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Pour the cake batter in a lined tray and tap it to remove air bubbles
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Bake the cake until spongy, flip it on a sheet of paper, and peel off the paper on top
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Spread the ube filling evenly over the sponge cake
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Starting at the short side, roll the cake around the filling into a log
Let the ube roll set in the fridge for 30 minutes, slice it, and serve!