• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sift & Simmer
Matcha, tea-infused baking recipes & modern Asian favourites
  • About
  • Recipes
  • Pantry
    • Matcha 101: A Beginner's Guide
    • Hojicha 101: A Beginner's Guide
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • ×

    Home » Recipes » Cakes

    White and Blue Butterfly Pea Cake Roll

    Published: Dec 5, 2018 by Michelle · 9 Comments

    Share this recipe!

    • Facebook
    • Email
    • Twitter
    Jump to Recipe - Print Recipe

    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!

    White and Blue Butterfly Roll Cake on small white plate.

    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.

    White and Blue Butterfly Roll Cake on small white plate with fork on side, with powder packaging in background.

    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

    Perfect Swiss Roll Cake

    Snow White Swiss Roll Cake

    Hojicha Roll Cake

    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 Roll Cake on small white plate.

    White and Blue Butterfly Pea Cake Roll 3 | Sift & Simmer
    Print Recipe
    5 from 2 votes

    White and Blue Butterfly Pea Cake Roll

    A light and fluffy white cake filled with a sky blue cream filling
    Prep Time30 mins
    Cook Time15 mins
    Total Time45 mins
    Course: Dessert
    Cuisine: Asian
    Servings: 8
    Calories: 155kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    Cake:

    • 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

    Filling:

    • 100 ml heavy whipping cream
    • 1 teaspoon Suncore Blue Butterfly Pea Supercolor Powder
    • 1 tablespoon powdered sugar
    Prevent your screen from going dark

    Instructions

    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.

    Nutrition

    Calories: 155kcal | Carbohydrates: 13g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 37mg | Potassium: 53mg | Fiber: 1g | Sugar: 8g | Vitamin A: 196IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

    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.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
    « Healthier Pink Pitaya Coconut Macaroons
    Instant Pot Kashmiri Beef Short Rib Curry »

    Reader Interactions

    Comments

    1. Christie

      August 24, 2020 at 5:53 pm

      5 stars
      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!

      Reply
      • Michelle

        August 24, 2020 at 8:41 pm

        Thanks Christie, it's definitely a dreamy cake!

    2. Candace

      February 05, 2021 at 5:58 pm

      Will the cake still rise if I don’t add the cream of the tartar to the egg whites?

      Reply
      • Michelle

        February 05, 2021 at 6:40 pm

        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.

    3. Linsey

      April 05, 2021 at 3:29 pm

      5 stars
      Wow this cake is so beautiful to eat!

      Reply
    4. Ridge

      January 06, 2022 at 8:07 am

      Is there anything that I can replace the rice flower with?

      Reply
      • Michelle

        January 06, 2022 at 2:07 pm

        You can sub with tapioca starch or cornstarch.

    5. Eunice

      March 29, 2022 at 2:12 am

      Hi, is it alright to not roll it but just put the cream on top of the cake?

      Reply
      • Michelle

        March 29, 2022 at 8:11 am

        Hi there, you don't have to roll the cake up if you don't want to.

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    About Me

    My name is Michelle and Sift & Simmer is a food recipe blog featuring easy, creative and delicious recipes. I believe that the best food is made from scratch. Read More…

    Subscribe for Latest recipes

    Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube

    Popular Recipes

    Matcha Mochi Croissants

    Matcha Candy Cane Popcorn

    Classic Matcha Chiffon Cake

    Matcha Jasmine Cake with Yuzu Curd

    Footer

    ↑ back to top

    About

    About

    Privacy Policy

    Newsletter

    Subscribe for the latest recipes and updates directly to your inbox!

    Contact

    Contact

    Copyright © 2017-2023 Sift & Simmer

    All images and content are copyright protected. Do not use without prior permission.