1. Make the Cake Batter:  

1. Preheat Oven: Preheat the oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.

2. Sift Dry Ingredients: In a bowl, sift together the cake flour, baking powder, and salt. Set aside.

3. Mix Wet Ingredients: In a large bowl, whisk together egg yolks, maple syrup, ube extract, water, sugar, and oil until thick and well blended.

4. Prepare the Meringue: In a clean bowl, whip egg whites and cream of tartar until foamy. Gradually add sugar, one tablespoon at a time, and whip to stiff peaks.

5. Combine Batter and Meringue: Fold half of the meringue into the yolk mixture to lighten it. Gradually fold in the dry ingredients and the remaining meringue until fully incorporated.

2. Bake and Roll the Cake:  

1. Bake the Cake: Pour the batter evenly into the prepared pan. Smooth the top and tap the pan lightly on the counter to remove air bubbles. Bake for 20–25 minutes, or until the cake springs back when touched.

2. Roll the Cake: While warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and gently roll the cake with the towel. Allow it to cool completely.

3. Prepare the Whipped Cream Cheese Frosting:  

1. Beat the Cream Cheese: In a large bowl, beat the cream cheese until smooth and creamy.

2. Add Sugar and Salt: Mix in the sugar and salt until fully combined.

3. Whip the Heavy Cream: Gradually add the heavy cream and whip until stiff peaks form.

4. Assemble the Ube Roll Cake:  

1. Fill the Cake: Carefully unroll the cooled cake and spread the cream cheese frosting evenly over the surface.

2. Roll the Cake Again: Re-roll the cake tightly without the towel. Frost the outside of the cake if desired.

3. Chill and Serve: Chill the cake for at least 2 hours before slicing. Dust with powdered sugar or garnish with ube crumbs for extra flair.