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!
I’m blue da ba dee da ba daa…
The other day, I was driving from my son’s TKD practice and this song came on the radio. Instantly, my son sat up and started singing along. I was confused as to how he knew the song, so I pressed him.
“Hey, you’ve heard this song before?”
“Yup! Mom, they played it at the gym…”
“We were dancing, it was dark…”
“Oh? Was it a dance?”
Keep in mind, my son is in 1st grade. I don’t know about you, but when I was in grade 1, I don’t recall going to dances… in fact, I think the first dance I went to was when I was in grade 7!
Anyway, going back to the song — it’s a song I vividly remember when I was 14 years old. I would hear on the radio so often that I would catch myself singing along. And if you’ve heard the song, you’ll know that it gets stuck in your head for a long time.
ALL-NATURAL BLUE COLOUR
An all-natural blue coloured cake is something you don’t see everyday.
MY EXPERIENCE WITH BUTTERFLY PEA
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.
SOFT AND DELICIOUS
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
I’d love to see if you make this cake! Tag me on Instagram @siftandsimmer or leave me a comment below.
White and Blue Butterfly Pea Cake Roll
- 45 g avocado oil or neutral vegetable oil
- 60 g whole milk
- 20 g granulated cane sugar
- ¼ tsp vanilla extract
- 40 g all-purpose flour
- 10 g rice flour
- 140 g egg whites (appx 4)
- 35 g granulated cane sugar
- ¼ tsp cream of tartar
- 100 ml heavy whipping cream
- 1 tsp Suncore Blue Butterfly Pea Supercolor Powder
- 1 Tbsp powdered sugar
Make the cake:
- Preheat oven to 325°F.
- Prepare a 9" by 12" 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 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 feet 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.