How to make a Dragonfruit Cake Roll

If you’re looking for a dessert that’s as beautiful as it is delicious, this Dragonfruit Roll Cake is it! With its stunning pink hue from fresh dragonfruit, this light and fluffy cake is filled with whipped cream for the perfect balance of sweetness and creaminess.

This roll cake is inspired by classic Asian-style sponge cakes, which are soft, airy, and light—making it perfect for tea time, birthdays, or any time you want an eye-catching dessert.

Let’s get started on this naturally pink, dreamy roll cake!

Recipe Overview

Servings: 8-10 slices
Prep Time: 25 minutes
Cook Time: 15 minutes
Chill Time: 1 hour
Total Time: ~1 hour 40 minutes

Ingredients

For the Dragonfruit Sponge Cake:

• 1/4 cup fresh dragonfruit purée (from red dragonfruit)
• 1 cup all-purpose flour (sifted)
• 5 large eggs (separated)
• 1/2 cup granulated sugar (divided)
• 1/4 cup vegetable oil
• 1/4 cup whole milk
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp lemon juice

For the Whipped Cream Filling:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

For Decoration (Optional):

• Extra dragonfruit purée (for drizzling)
• Fresh dragonfruit cubes
• Powdered sugar dusting

How to Make Dragonfruit Roll Cake

Step 1: Prepare the Dragonfruit Purée

1. Scoop out the flesh of red dragonfruit and blend until smooth.
2. Strain through a sieve if you want an even texture.
3. Set aside 3 tbsp for the cake batter.

Step 2: Make the Sponge Cake Batter

1. Preheat oven to 350°F (175°C). Line a 10×15-inch baking pan with parchment paper.
2. In a large bowl, whisk together egg yolks and sugar until light and fluffy.
3. Add dragonfruit purée, vegetable oil, milk, and vanilla extract, mixing until combined.
4. Sift in flour, baking powder, and salt. Gently fold until smooth.

Step 3: Whip the Egg Whites

1. In a separate bowl, beat egg whites with an electric mixer until frothy, add lemon juice to stabilize the meringue.
2. Gradually add sugar and continue beating until stiff peaks form.
3. Gently fold the egg whites into the cake batter in three additions, being careful not to deflate the mixture.

Step 4: Bake the Cake

1. Pour batter into the prepared baking pan and spread evenly.
2. Tap the pan on the counter to remove air bubbles.
3. Bake for 12-15 minutes, or until the top is set and lightly springy to the touch.

Step 5: Roll the Cake

1. While the cake is still warm, place it on a clean kitchen towel with parchment paper.
2. Gently roll the cake (with the parchment paper) into a log shape. This helps it hold its shape later.
3. Let it cool completely in this rolled position.

Step 6: Make the Whipped Cream Filling

1. Beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
2. Unroll the cooled cake and spread an even layer of whipped cream on top.

Step 7: Assemble the Roll Cake

1. Gently re-roll the cake without the parchment paper.
2. Wrap in plastic wrap and chill for at least 1 hour to set the shape.

Step 8: Serve and Decorate

1. Slice off the ends for a cleaner look.
2. Drizzle with extra dragonfruit purée or dust with powdered sugar.
3. Garnish with fresh dragonfruit cubes for extra flair.

Troubleshooting Tips

1. Why did my roll cake crack?

• The cake might have been overbaked, making it less flexible. Try baking it 1-2 minutes less next time.
• Rolling the cake while warm prevents cracking.

2. My sponge cake is dense. What went wrong?

• Overmixing the batter can deflate the air bubbles. Use gentle folding motions.
• Egg whites weren’t beaten to stiff peaks—they provide the cake’s structure.

3. My whipped cream is too soft.

• Chill your bowl and whisk before beating for a firmer texture.
• If the cream is still too soft, whip in 1 tbsp of powdered sugar at a time.

4. The cake is too wet or soggy.

• If your dragonfruit purée is too liquidy, strain out excess moisture before adding it to the batter.

How to Store Dragonfruit Roll Cake

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Slice and wrap individual pieces in plastic wrap. Freeze for up to 1 month.

Why You’ll Love This Dragonfruit Roll Cake

✅ Naturally Pink – The red dragonfruit gives it a gorgeous pink color.
✅ Soft & Airy – The sponge cake is light, fluffy, and delicate.
✅ Simple Yet Impressive – It looks fancy but is surprisingly easy to make.
✅ Mildly Sweet – Perfect for those who don’t like overly sugary desserts.

Serving Suggestions

🍵 Enjoy with a cup of matcha tea or Vietnamese coffee.
🍨 Pair with a scoop of coconut ice cream for an extra tropical vibe.
🍓 Add fresh strawberries or raspberries for a contrast in flavors.

Final Thoughts

This Dragonfruit Roll Cake is a fun, vibrant dessert that’s just as delightful to eat as it is to look at. The naturally pink color from the dragonfruit makes it a total showstopper, and the soft, airy texture pairs beautifully with the whipped cream filling.

If you give this recipe a try, let me know how it turns out! Tag me on Instagram or drop a comment below! Happy baking! 🎂💕

How to make a Dragonfruit Cake Roll

Recipe by Jen H. DaoCourse: DessertCuisine: asian, AmericanDifficulty: Medium

Servings

8-10

servings

Prep time

25

minutes

Cooking time

15

minutes

Ingredients

• For the Dragonfruit Sponge Cake:

• 3 tbsp cup fresh dragonfruit purée (from red dragonfruit)

• 1 cup all-purpose flour (sifted)

• 5 large eggs (separated)

• 1/2 cup granulated sugar (divided)

• 1/4 cup vegetable oil

• 1/4 cup whole milk

• 1/2 tsp baking powder

• 1/4 tsp salt

• 1/2 tsp lemon juice

• For the Whipped Cream Filling:

• 1 cup heavy whipping cream

• 2 tbsp powdered sugar

• 1/2 tsp vanilla extract

Directions

• Prepare the Dragonfruit Purée
  Scoop out the flesh of red dragonfruit and blend until smooth.
  Strain through a sieve if you want an even texture.
  
  Set aside 3 tbsp for the cake batter.
• Make the Sponge Cake Batter
  Preheat oven to 350°F (175°C). Line a 10×15-inch baking pan with parchment paper.
  
  In a large bowl, whisk together egg yolks and sugar until light and fluffy.
  
  Add dragonfruit purée, vegetable oil, milk, and vanilla extract, mixing until combined.
  
  Sift in flour, baking powder, and salt. Gently fold until smooth.
• Whip the Egg Whites
  In a separate bowl, beat egg whites with an electric mixer until frothy, add lemon juice.
  
  Gradually add sugar and continue beating until stiff peaks form.
  
  Gently fold the egg whites into the cake batter in three additions, being careful not to deflate the mixture.
• Bake the Cake
  Pour batter into the prepared baking pan and spread evenly.
  
  Tap the pan on the counter to remove air bubbles.
  
  Bake for 12-15 minutes, or until the top is set and lightly springy to the touch.
• Roll the Cake
  While the cake is still warm, place it on a clean kitchen towel with parchment paper.
  
  Gently roll the cake (with the parchment paper) into a log shape. This helps it hold its shape later.
  
  Let it cool completely in this rolled position.
• Make the Whipped Cream Filling
  Beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  
  Unroll the cooled cake and spread an even layer of whipped cream on top.
• Assemble the Roll Cake
  Gently re-roll the cake without the parchment paper.
  
  Wrap in plastic wrap and chill for at least 1 hour to set the shape.

Recipe Video