FOOD
White Grapefruit Roll Cake
Juicy grapefruit rolled inside a fluffy exterior elevates this dessert to next-level delish.
FOOD
White Grapefruit Roll Cake
Juicy grapefruit rolled inside a fluffy exterior elevates this dessert to next-level delish.
Ingredients
Yogurt Cream
- 400 grams yogurt
- 200 milliliters heavy cream
- 2 tablespoons granulated sugar
White Grapefruit Roll Cake
- 3 egg whites
- 50 grams granulated sugar
- 80 milliliters milk, warmed
- 20 milliliters vegetable oil
- 50 grams flour, sifted
- 1 pink grapefruit
- Mint
Steps
Yogurt Cream
- Beat cream and sugar together until stiff peaks. Gently fold in the yogurt.
White Grapefruit Roll Cake
- First, drain the yogurt of excess water until you get a total of 200g.
- Peel and cut grapefruit into segments and cut into bite-sized pieces.
- In a large bowl, beat the egg whites, adding in the sugar a little at a time, until stiff peaks form.
- 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.
- 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.
- 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.
- Starting rolling 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.
- Slice into individual portions.
- Sprinkle on confectioners' sugar and decorate with grapefruit pieces and mint.