why make this recipe
This cake roll is bright, fun, and easy. It brings tropical flavors and a playful Stitch look. You can make it for a party, kids, or a summer treat. It tastes light and looks special.
introduction
This Stitch-Inspired Tropical Blue Cake Roll uses a soft sponge, blue color, and a tropical cream filling. The cake rolls up neat when you follow simple steps. You do not need fancy tools. The result is colorful and tasty.
how to make Stitch-Inspired Tropical Blue Cake Roll
Make a thin sponge cake, spread a light tropical cream, roll it tightly, chill, and decorate. Keep the sponge thin and bend it while it cools to avoid cracks. Use blue food color to get the Stitch look. Add pineapple or coconut to the filling for tropical taste.
Ingredients :
- 4 large eggs, room temperature
- 3/4 cup (150 g) granulated sugar
- 1 cup (125 g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 tbsp milk
- Blue gel food coloring (a few drops)
Filling:
- 1 1/2 cups heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1/2 cup crushed canned pineapple, drained well (or finely chopped fresh pineapple)
- 1/3 cup shredded coconut (optional)
- 1 tsp vanilla extract
Simple decoration:
- Whipped cream or buttercream for piping
- Extra blue food color for streaks or accents
- Small fondant or candy pieces for Stitch eyes and nose (optional)
Directions :
- Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment and greased lightly.
- In a large bowl, beat eggs and sugar on high speed for 5–7 minutes until pale and thick.
- Gently fold in vanilla and milk. Sift flour, baking powder, and salt, then fold into the egg mix in two parts. Do not overmix.
- Add a few drops of blue gel color and fold until the color is even. Make it a light tropical blue.
- Spread batter evenly in the pan. Smooth the top. Bake 10–12 minutes until the cake springs back when touched.
- While cake bakes, lay a clean kitchen towel and sprinkle it with a little powdered sugar.
- Right after cake comes from oven, run a knife around edges and invert cake onto the towel. Peel off parchment. Roll the cake gently from the short end with the towel inside. Let it cool rolled for 30 minutes.
- Make the filling: whip cold heavy cream with powdered sugar and vanilla until medium peaks form. Fold in drained pineapple and coconut. Chill until ready to use.
- Unroll the cooled cake. Remove the towel. Spread filling in an even layer, leaving a small edge.
- Roll the cake back up tightly without the towel. Wrap in plastic wrap and chill for at least 1 hour to set.
- Before serving, frost the outside lightly with whipped cream or buttercream. Add blue streaks or small decorations to suggest Stitch’s colors and face, if you like.
how to serve Stitch-Inspired Tropical Blue Cake Roll
Slice the roll into 1-inch pieces. Serve chilled or at cool room temperature. Place on a platter and add extra pineapple or toasted coconut on the side. This cake is best served the same day or within two days for best texture.
how to store Stitch-Inspired Tropical Blue Cake Roll
Wrap the cake roll tightly in plastic wrap. Store in the fridge for up to 3 days. For longer storage, freeze wrapped slices in an airtight container up to 1 month. Thaw in the fridge before serving.
tips to make Stitch-Inspired Tropical Blue Cake Roll
- Beat the eggs and sugar well. This gives the cake a light texture.
- Roll the cake while it is still warm to prevent cracks. Use the towel method.
- Drain pineapple very well so the filling does not get soggy.
- Use gel food color for bright blue without thinning the batter.
- Chill the rolled cake before slicing to get neat pieces.
variation (if any)
- Coconut cream filling: use coconut cream instead of heavy cream for stronger coconut taste.
- Mango filling: swap pineapple for mashed mango for another tropical twist.
- Chocolate swirl: add a thin chocolate spread layer under the filling for a chocolate-tropical mix.
- Non-dairy: use coconut whipping cream and dairy-free whipped toppings for a vegan version.
FAQs
Q: Can I make the sponge ahead of time?
A: Yes. You can bake the sponge and keep it wrapped in the fridge for 1 day. Rewarm slightly or let it come to room temperature before filling.
Q: How do I stop the cake from cracking when I roll it?
A: Roll it while warm using a powdered-sugar-dusted towel. Roll gently and do not force it. Chill rolled cake to set.
Q: Can I use fresh pineapple?
A: Yes. Use finely chopped fresh pineapple and drain any extra juice. Too much juice will make the filling runny.
Q: Can I make this without blue food coloring?
A: Yes. The cake will taste the same. It will just lose the Stitch-inspired blue look.
Q: Is this recipe good for a large party?
A: You can double the recipe and use a larger pan or make two rolls. Keep timing and bake in batches.
Conclusion
For a full visual guide and extra decoration ideas for a Stitch-inspired cake roll, see the recipe page on Savory Crafters. For more themed cake inspiration and celebration tips, check this Stitch cake feature on Flavour of the Film.
Print
Stitch-Inspired Tropical Blue Cake Roll
- Total Time: 1 hour 42 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A fun and colorful cake roll inspired by Stitch, featuring a light sponge and tropical cream filling.
Ingredients
- 4 large eggs, room temperature
- 3/4 cup (150 g) granulated sugar
- 1 cup (125 g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 tbsp milk
- Blue gel food coloring (a few drops)
- 1 1/2 cups heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1/2 cup crushed canned pineapple, drained well (or finely chopped fresh pineapple)
- 1/3 cup shredded coconut (optional)
- 1 tsp vanilla extract for filling
- Whipped cream or buttercream for piping
- Extra blue food color for decoration
- Small fondant or candy pieces for Stitch eyes and nose (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease it.
- In a large bowl, beat eggs and sugar on high speed for 5–7 minutes until pale and thick.
- Gently fold in vanilla and milk. Sift together flour, baking powder, and salt, then fold into the egg mixture in two parts. Do not overmix.
- Add a few drops of blue gel food coloring and fold until the color is even.
- Spread the batter evenly in the pan and bake for 10–12 minutes until the cake springs back when touched.
- While the cake bakes, lay a clean kitchen towel and sprinkle it with powdered sugar.
- Invert the cake onto the towel right after it comes out of the oven, peel off the parchment, and roll the cake gently with the towel inside. Let it cool for 30 minutes.
- For the filling, whip cold heavy cream with powdered sugar and vanilla until medium peaks form, then fold in drained pineapple and coconut.
- Unroll the cooled cake, remove the towel, and spread filling evenly, leaving a small edge.
- Roll the cake back up tightly without the towel, wrap in plastic wrap, and chill for at least 1 hour.
- Before serving, frost the outside lightly with whipped cream or buttercream and decorate as desired.
Notes
To avoid cracks, roll the cake while it is still warm. Chill before slicing to achieve neat pieces.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg