The kitchen smells like warm coconut and toasted sugar. I hear the soft hum of the mixer and the gentle tick of the oven timer. When I pull the cake roll from the oven, the aroma makes everyone pause.
This Stitch-inspired tropical blue cake roll is playful and bright. It combines soft sponge, tangy passion fruit, and a cloudlike coconut cream. I often make a simpler version for weeknight desserts, and the kids always ask for seconds. If you love handheld sweets, you might also enjoy my take on Boston Cream Pie Cupcakes for another family-friendly treat.
Why this works
This cake roll keeps things light and fast. The sponge bakes in minutes and you can make the filling while it cools. That means less time at the stove and more time at the table with family.
The tropical flavors cut through the sweetness. A touch of passion fruit or pineapple keeps each bite fresh. This is a dessert that travels well to potlucks and picnics, and it slices neatly for school lunches.
I developed this recipe after years of making rolled cakes for birthdays. Small details matter, like rolling while warm and chilling to set the shape. If you want a denser option, try the foolproof technique I use for my brownie cake to borrow tips on timing and texture.
Process Overview
“This is where the magic happens—when the aroma fills the kitchen.”
At its core this recipe is about timing. You whisk eggs and sugar until light, fold in a few dry ingredients, and gently add blue color for the Stitch look. Once baked, you spread a tropical cream and roll it tight. Chill, then finish with a dusting of coconut or a small fondant Stitch accent.
I recommend setting a timer for each stage. The sponge takes only about 10 minutes. The filling needs time to thicken. Use that time to tidy up and prepare your serving plate.
Ingredients
- 4 large eggs, room temperature
- Lily tip: Let eggs sit at room temp 20 minutes. They whip up lighter and give more volume.
- 3/4 Cup granulated sugar
- Lily tip: Measure sugar by spooning into the cup and level with a knife for accuracy.
- 1 teaspoon vanilla extract
- Lily tip: Pure vanilla gives the best aroma, but use what you trust.
- 3/4 Cup all-purpose flour, sifted
- Lily tip: Sifting removes lumps and helps keep the sponge airy.
- 1/4 teaspoon baking powder
- Lily tip: Fresh baking powder gives a reliable lift in sponge cakes.
- A pinch of salt
- Lily tip: Salt brightens the flavors even in sweet cakes.
- Blue gel food coloring, a few drops
- Lily tip: Gel colors give vivid hues without thinning the batter.
- 1 Cup heavy cream, cold
- Lily tip: Chill your bowl and whisk for the best whipped cream volume.
- 1/2 Cup cream cheese, softened
- Lily tip: Soften at room temperature 15 minutes for smooth mixing.
- 1/3 Cup powdered sugar
- Lily tip: Add gradually while tasting to control sweetness.
- 1/2 Cup pineapple or passion fruit puree
- Lily tip: Fresh puree is lovely. Canned works in a pinch.
- 1/3 Cup shredded sweetened coconut, plus extra for garnish
- Lily tip: Toast lightly for a deeper flavor, if you like.
For more dessert inspiration and tips that help with make-ahead steps, I often refer to flavor and texture notes I learned while making caramel cheesecake cookies—they taught me a lot about balancing sweetness.
Directions
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Preheat oven to 375°F. Line a 15×10 inch jelly roll pan with parchment and lightly butter the paper.
- Encouragement: This step is quick and makes the roll release so much easier.
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In a large bowl, beat eggs and granulated sugar on high for 6 to 8 minutes until thick and pale.
- Encouragement: Your arm will thank me for using a stand mixer. The batter should fall in ribbons.
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Fold in vanilla, then gently fold the sifted flour, baking powder, and salt. Add a few drops of blue gel until you like the color.
- Encouragement: Use a rubber spatula and fold slowly to keep the sponge airy.
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Pour batter into the prepared pan and spread into an even layer. Bake 10 to 12 minutes or until the top springs back lightly.
- Encouragement: Watch closely. A few extra minutes can dry the sponge, so trust the spring test.
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While the cake bakes, lay a clean kitchen towel on the counter and dust it with powdered sugar. When the cake is done, immediately invert onto the towel and peel off parchment.
- Encouragement: This is the moment that seals the roll; act quickly but gently.
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Starting at the short end, roll the cake and towel together. Let it cool completely at room temperature.
- Encouragement: Rolling warm sets the curve and prevents cracks later.
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Make the filling. Whip cold heavy cream until soft peaks form. In another bowl, beat the cream cheese with powdered sugar until smooth. Fold the whipped cream into the cream cheese and stir in the fruit puree and coconut.
- Encouragement: Taste as you go to balance sweetness and tang.
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Unroll the cooled cake carefully. Spread the tropical cream in an even layer, leaving a small border. Re-roll without the towel, using the towel to guide if needed.
- Encouragement: If a bit of filling squeezes out, that is normal and delicious.
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Wrap the roll in plastic wrap and chill at least 2 hours to set. Unwrap, sprinkle with toasted coconut, and slice with a sharp serrated knife.
- Encouragement: Chilling firms the roll so slices look neat and hold shape.
For timing and temperature tips that help with chill and bake windows, I also keep a quick reference from my savory experiments like Cheddar Bay Crab Cakes for oven timing ideas that translate between sweet and savory dishes.
Serving
Slice this cake roll into 1 inch pieces and serve on a large platter. It looks wonderful family-style. Kids love the blue surprise in the slice and adults enjoy the tropical notes.
Add small dolls of whipped cream and a sprinkle of toasted coconut. For a party, place a few extra pineapple wedges or fresh berries on the side. A gentle dusting of powdered sugar gives a festive finish.
If you want a heartier dessert board, pair slices with shortbread cookies or a simple vanilla bean ice cream. I sometimes serve it alongside a sticky, sweet pastry like my favorite cinnamon roll apple pie to make a colorful dessert spread.
Storage
Store the cake roll wrapped in plastic in the refrigerator. It stays fresh for 3 to 4 days. Use an airtight container to prevent it from absorbing other odors in the fridge.
To freeze, wrap tightly in plastic and then in foil. Freeze up to 1 month. Thaw overnight in the refrigerator before unwrapping to keep the shape intact.
To reheat slices slightly, place a slice on a microwave-safe plate and warm for 8 to 10 seconds. That softens the cream a touch without melting it. For a warm-cold contrast, serve with a scoop of cold vanilla ice cream.
Kitchen Notes
- Use room temperature eggs for best volume when whipping the sponge.
- Gel food color gives bright hues without changing batter consistency.
- Roll the cake while it is warm to prevent cracks and set the spiral.
- Chill the roll before slicing so you get clean, confident cuts.
- Toast coconut on a sheet pan 4 to 6 minutes at 350°F for a nutty flavor, watching closely.
These shortcuts save time and keep the dessert looking like it came straight from a bakery.
Variations
- For a nut-free version, skip toasted coconut and use crushed graham cracker crumbs for a crunchy topping.
- For a dairy-free option, use coconut cream whipped with a stabilizer and dairy-free cream cheese to build the filling.
- For picky eaters who avoid fruit bits, strain the puree to a smooth sauce or use a thin layer of lemon curd for a different tang.
- For extra tropical flair, add a tablespoon of shredded macadamia nuts into the filling for crunch.
- If you want a chocolate twist, fold 1/4 Cup cocoa into the sponge and keep the blue accent in a small fondant decoration on top.
FAQ
Q: Can I make the sponge ahead of time?
A: Yes. Bake the sponge and wrap it in plastic once cooled. Keep it in the fridge for a day before filling. Let it come to cool room temperature before unrolling and filling.
Q: Why did my cake crack when I unrolled it?
A: Cracks happen if the cake cools unrolled. Roll it while warm with the towel to create the shape. If cracks appear, fill and chill; they become less noticeable after setting.
Q: Can I use frozen fruit puree?
A: Absolutely. Thaw and taste the puree before adding to the filling. If it seems watery, simmer briefly to reduce and concentrate the flavor, then cool before mixing.
Q: How do I make the blue color food-safe for kids?
A: Use a gel food coloring from a trusted brand. Add it slowly until you reach the desired shade. A little goes a long way.
Q: Is it possible to make smaller rolls or mini log slices?
A: Yes. Use a smaller pan, like 9×13 inches, and slice into shorter logs. Baking time will be slightly less. These mini rolls are perfect for school lunches and small hands.
Conclusion
Thank you for baking with me today. I hope this Stitch-inspired tropical blue cake roll brings bright smiles to your family table and becomes a go-to for special occasions. For a detailed version similar to what inspired my color and tropical pairing, you can see the original Stitch-Inspired recipe on Savory Crafters. If you are planning a themed party and want more cake design ideas, I found helpful decoration guidance at Flavour of the Film.
Baking is about making memories. Take your time, laugh at the little mistakes, and let the kitchen be a place where the family gathers. Happy baking, Lily
Tropical Blue Cake Roll
Ingredients
Cake Ingredients
- 4 large large eggs, room temperature Let eggs sit at room temp 20 minutes for better volume.
- 3/4 Cup granulated sugar Measure by spooning into the cup and leveling with a knife.
- 1 teaspoon vanilla extract Pure vanilla gives the best aroma.
- 3/4 Cup all-purpose flour, sifted Sifting helps keep the sponge airy.
- 1/4 teaspoon baking powder Fresh baking powder ensures a good lift.
- A pinch pinch salt Brightens flavors even in sweet cakes.
- Blue gel food coloring, a few drops Gel colors give vivid hues without thinning the batter.
Filling Ingredients
- 1 Cup heavy cream, cold Chill your bowl and whisk for the best whipped cream volume.
- 1/2 Cup cream cheese, softened Soften at room temperature for smooth mixing.
- 1/3 Cup powdered sugar Add gradually while tasting to control sweetness.
- 1/2 Cup pineapple or passion fruit puree Fresh puree is lovely; canned works in a pinch.
- 1/3 Cup shredded sweetened coconut, plus extra for garnish Toast lightly for a deeper flavor if desired.
Instructions
Preparation
- Preheat oven to 375°F. Line a 15x10 inch jelly roll pan with parchment and lightly butter the paper.
- In a large bowl, beat eggs and granulated sugar on high for 6 to 8 minutes until thick and pale.
- Fold in vanilla, then gently fold the sifted flour, baking powder, and salt. Add a few drops of blue gel until you like the color.
- Pour the batter into the prepared pan and spread into an even layer. Bake for 10 to 12 minutes or until the top springs back lightly.
- While the cake bakes, lay a clean kitchen towel on the counter and dust it with powdered sugar. When the cake is done, immediately invert onto the towel and peel off parchment.
- Starting at the short end, roll the cake and towel together. Let it cool completely at room temperature.
Filling & Assembly
- Make the filling by whipping cold heavy cream until soft peaks form. In another bowl, beat cream cheese with powdered sugar until smooth. Fold the whipped cream into the cream cheese and stir in the fruit puree and coconut.
- Unroll the cooled cake carefully. Spread the tropical cream in an even layer, leaving a small border. Re-roll without the towel, using it to guide if needed.
- Wrap the roll in plastic wrap and chill for at least 2 hours to set. Unwrap, sprinkle with toasted coconut, and slice with a sharp serrated knife.