White Grapefruit Roll Cake

Juicy grapefruit rolled inside a fluffy exterior elevates this dessert to next-level delish.


  • Cake batter:
  • 3 egg whites
  • 50 grams granulated sugar
  • 80 milliliters milk, warmed
  • 20 milliliters vegetable oil
  • 50 grams flour, sifted
  • Yogurt cream:
  • 400 grams yogurt
  • 200 milliliters heavy cream
  • 2 tablespoons granulated sugar
  • Decoration:
  • 1 pink grapefruit
  • Mint


  1. First, drain the yogurt of excess water until you get a total of 200g.
  2. Peel and cut grapefruit into segments and cut into bite-sized pieces.
  3. In a large bowl, beat the egg whites, adding in the sugar a little at a time, until stiff peaks form.
  4. In a separate bowl, combine flour, milk, oil and 1/3 the beaten egg white mixture and mix well. Gently fold in the rest of the egg whites mixture until combined.
  5. Pour batter onto a baking sheet lined with parchment paper. Smooth out the batter and bake for 15 minutes at 160 degrees C. Once done, take the cake off the baking try and set aside to cool completely. Once it's cooled, peel off the parchment paper.
  6. Beat cream and sugar together until stiff peaks. Gently fold in the yogurt.
  7. Place the cake onto a sheet of parchment paper with the brown side facing up. Spread the yogurt cream onto the cake, leaving 3 centimeters from the top clean. Add on the grapefruit pieces.
  8. Starting roling the cake from the bottom. Once rolled tightly, make sure to cover completely with the parchment paper and let it sit in the refrigerator for 30 minutes.
  9. Slice into individual portions. Sprinkle on confectioners' sugar and decorate with grapefruit pieces and mint.