This recipe is for a dreamy White and Blue Butterfly Pea Cake Roll featuring a white chiffon cake with a luscious creamy blue filling.
Disclosure: This post is in a sponsored partnership with Suncore Foods. All images and opinions expressed are solely mine. Thank you for supporting brands that help make Sift & Simmer possible!
When Suncore sent me their Blue Butterfly Pea Supercolor Powder, I wanted to make a cake that was white and blue in colour.
Why you'll love this recipe
This cake if light and fluffy, and a little unexpected.
An all-natural blue cream cake is something you don't see everyday.
This cake is based on my Snow White Swiss Roll Cake, which is a light and fluffy chiffon style cake.
My experience with butterfly pea flower
I recall trying to make an all-natural Minion birthday cake for my youngest's 2nd birthday -- everything went well, except for when I was trying to make blue-coloured icing.
I had dried blue butterfly pea flowers, but no powder.
So I tried steeping the butterfly pea flower in water to extract some of the colour before adding it to the buttercream... it worked, but I would've had much more success with Suncore's Blue Butterfly Pea Supercolor Powder.
Anyways, I'm pleased to say that this cake was a hit. My youngest scarfed down half of the cake and left two slices for his brother, and 1 for his Dad.
My eldest came home from school and noticed his brother had blue lips and asked him what he ate. I took a look at my youngest and burst out laughing, as indeed, there was blue cream smeared all over the sides of his lips.
Tender, moist, white cake with a pleasing light blue whipped cream filling that's not too sweet -- it's an angelic cake fitting for a baptism, a baby shower, or for everyday.
Other roll cake recipes you may enjoy
Blackberry Earl Grey Cream Roll Cake
I'd love to see if you make this cake! Tag me on Instagram @siftandsimmer or leave me a comment/rating below.
White and Blue Butterfly Pea Cake Roll
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 45 g avocado oil or neutral vegetable oil
- 60 g whole milk
- 20 g granulated cane sugar
- ¼ teaspoon vanilla extract
- 40 g all-purpose flour
- 10 g rice flour
- 140 g egg whites (appx 4)
- 35 g granulated cane sugar
- ¼ teaspoon cream of tartar
- 100 ml heavy whipping cream
- 1 teaspoon Suncore Blue Butterfly Pea Supercolor Powder
- 1 tablespoon powdered sugar
Make the cake:
- Preheat oven to 325°F/163°C.
- Prepare a 9" by 13" baking sheet with parchment paper. Ready another large piece of parchment paper for later use.
- In a medium glass bowl, combine the oil, milk, sugar, vanilla and mix together. Add in both flours and stir until combined.
- In a clean stand mixer bowl fitted with a whisk, add in 4 egg whites and beat on low-medium speed until foamy.
- Gradually increase the mixer speed and add in the cream of tartar. When you begin to see lots of bubbles, add in the granulated sugar gradually and continue beating until egg whites reach firm peaks.
- Transfer 1 C of the whipped egg whites to the flour mixture and fold. Once lightened, add the remaining egg whites to the flour mixture to incorporate. Be careful not to overmix.
- Transfer the batter to the prepared baking sheet and smooth out the top with an offset spatula. Drop the pan from a height of 1 feet to release any trapped air bubbles.
- Bake at 325°F/163°C for 12-15 mins, or until the cake is springy and firm to the touch.
- Remove from the oven and drop the pan from a height of 1' to prevent the cake from shrinkage.
- Let cool on a cooling rack for about 20 minutes.
Make the cream filling:
- In a medium glass bowl, add the heavy whipping cream, blue butterfly pea powder and powdered sugar. Whisk until firm peaks.
- Spread the whipped cream onto the surface of the cake.
- Carefully roll the cake with the cream tucked in lengthwise, removing the attached parchment (on the cake) and move it onto the new clean piece of parchment paper.
- Wrap the cake up with the parchment paper and twist the ends to secure. Place onto a large rectangular plate and wrap with plastic wrap.
- Set into the fridge to chill for at least 6 hours, or overnight.
- Slice and serve chilled.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
This is sooo pretty! I really love the white and blue in this delicious cake roll! Butterfly pea powder is a beautiful way to bring colour to a cake!
Thanks Christie, it's definitely a dreamy cake!
Will the cake still rise if I don’t add the cream of the tartar to the egg whites?
Yes, the cake will still rise -- cream of tartar helps stabilize the egg whites; you can use a little lemon juice if you don't have cream of tartar on hand.
Wow this cake is so beautiful to eat!
Is there anything that I can replace the rice flower with?
You can sub with tapioca starch or cornstarch.
Hi, is it alright to not roll it but just put the cream on top of the cake?
Hi there, you don't have to roll the cake up if you don't want to.