This sandwich brings together bold color and fresh flavor in a simple, satisfying stack. Creamy avocado, a golden fried egg, and crisp sprouts are balanced with juicy tomato and a lightly herbed crème fraîche, all layered on hearty multigrain bread. It’s quick enough for everyday meals but polished enough to feel like something you’d order at a favorite café.
If you love the nostalgic taste of boxed birthday cake and frosting, these cookie–fudge sandwiches are about to become a favorite. Soft, round sugar cookies studded with rainbow jimmy sprinkles are paired with a rich, white chocolate birthday cake fudge center for a dessert that’s festive, colorful, and irresistibly creamy. They’re easy to make, fun to assemble, and guaranteed to bring instant party vibes to any occasion.
This durian swiss roll is all about contrast—light, fluffy sponge cake paired with a smooth, fragrant durian cream filling. Rolled while warm and finished with a delicate spiral, it’s a bakery-style dessert that feels elegant yet comforting, perfect for showcasing durian in a refined, approachable way.
This Durian Swiss Roll features a light, airy sponge cake wrapped around a smooth durian cream filling made with durian extract. Fragrant, creamy, and gently sweet, it highlights durian’s signature flavor in a balanced way, making it a perfect dessert for durian lovers or anyone curious to try something unique and bakery-style.
Course Baking, Cake, Dessert
Cuisine Asian Desserts, Modern Bakery, Southeast Asian–Inspired
Keyword asian bakery desserts, bakery style roll cake, durian cake recipe, durian cream filling, durian extract dessert, durian roll cake, durian swiss roll, rolled sponge cake, sugar cloud baking, swiss roll cake, unique cake recipes
Prep Time 25 minutesminutes
Cook Time 12 minutesminutes
Chill time 30 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 10slices
Calories 200kcal
Cost $7 per batch
Equipment
jelly roll pan (10×15-inch)
Parchment paper
Mixing bowls
Hand mixer or stand mixer
Whisk
Rubber spatula
fine-mesh sieve (for sifting)
kitchen towel
Offset spatula
Sharp knife
Cutting board
Ingredients
Sponge Cake
4large eggsroom temperature
¾cupgranulated sugar
1teaspoonvanilla extract
1cupcake flouror all-purpose flour, sifted
1teaspoonbaking powder
¼teaspoonsalt
2tablespoonsneutral oilor melted unsalted butter
2tablespoonsmilk
Durian Cream Filling
1cupheavy whipping creamcold
¼cuppowdered sugar
½teaspoondurian extractadjust to taste
2tablespoonsdurian pureeoptional, for stronger flavor
For Rolling
Powdered sugarfor dusting
Instructions
Make the Sponge
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment.
In a large bowl, beat eggs and granulated sugar on high speed for 5–7 minutes until pale, thick, and ribbon-like.
Beat in vanilla.
Sift flour, baking powder, and salt together. Gently fold into the egg mixture in two additions.
Fold in oil and milk just until smooth.
Spread batter evenly in the prepared pan.
Bake 10–12 minutes, until the cake springs back lightly when touched.
Roll the Cake
Dust a clean kitchen towel generously with powdered sugar.
Turn the hot cake out onto the towel and peel off parchment.
Roll the cake (with towel) from the short end.
Let cool completely, rolled.
Make the Durian Cream
Whip heavy cream and powdered sugar to soft peaks.
Add durian extract and optional durian puree.
Whip to medium-stiff peaks. Taste and adjust durian extract if needed.
Fill & Finish
Carefully unroll the cooled cake.
Spread durian cream evenly, leaving a ½-inch border.
Re-roll tightly (without towel).
Chill 30–60 minutes before slicing.
Dust with powdered sugar before serving.
Notes
Egg whipping is key: Beat the eggs and sugar until very thick and pale. Proper aeration is what gives the Swiss roll its light, flexible texture and prevents cracking.
Gentle folding: When adding the flour, fold carefully and stop as soon as it’s incorporated to avoid deflating the batter.
Don’t overbake: A dry sponge will crack when rolled. Remove the cake as soon as it springs back lightly to the touch.
Roll while warm: Rolling the cake in a towel while it’s still warm helps “train” it to hold its shape once filled.
Durian extract strength: Durian extract varies in intensity—start with a small amount and adjust gradually so the flavor is fragrant but not overpowering.
Cream consistency: Whip the durian cream to medium-stiff peaks. Too soft and it will ooze; too stiff and it won’t spread smoothly.
Chilling before slicing: Refrigerating the filled roll for at least 30 minutes makes slicing cleaner and gives a neater spiral.
Storage: Keep refrigerated in an airtight container and enjoy within 2 days for the best texture and flavor.
Variations
Chocolate Durian Roll: add 2 tablespoons cocoa powder to the sponge
Pandan-Durian: add pandan extract to the sponge for a Southeast Asian twist
Mascarpone Cream: replace half the whipped cream with mascarpone
Mini Rolls: slice before chilling for individual servings
Does this swiss roll have a strong durian smell? The aroma is noticeable but balanced. Using durian extract allows you to control the intensity so it’s fragrant without being overwhelming.
Can I make this without durian extract? Yes. You can rely solely on durian purée, but the flavor will be milder unless you use a generous amount. The extract helps concentrate the durian flavor without adding extra moisture.
Why did my swiss roll crack when rolling? Cracking usually happens if the sponge is overbaked or cooled too long before rolling. Rolling the cake while it’s still warm and flexible helps prevent this.
Can I freeze a durian swiss roll? Freezing is not recommended, as the cream filling can separate and affect texture when thawed. It’s best enjoyed fresh or refrigerated.
How far in advance can I make this cake? You can make it up to one day ahead and store it in the refrigerator. For the best texture, slice just before serving.
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If you’re in the mood for something playful, elegant, and a little unexpected, this hibiscus buttercream milkshake is it. With its soft pink color, gentle floral notes, and buttery vanilla richness, it feels like sipping a dessert straight from a bakery—perfect for treating yourself or serving as a show-stopping sweet drink.
This Hibiscus Buttercream Milkshake is rich, creamy, and delicately floral, blending smooth vanilla ice cream with tart hibiscus and a touch of buttery vanilla buttercream. Sweet, vibrant, and beautifully pink, it’s an indulgent dessert drink that’s perfect for warm days, special occasions, or whenever you want a unique milkshake with a bakery-style twist. 🌺🥤
2tablespoonshibiscus syrup or strong hibiscus teachilled
½teaspoonvanilla extract
a pinch of saltbalances sweetness
Buttercream Boost
2tablespoonsunsalted buttervery soft
½cuppowdered sugar
1tablespoonheavy cream or milk
¼teaspoonvanilla extract
Optional Garnishes
Whipped cream or piped buttercream swirl
Dried hibiscus petals
Pink sanding sugar
White chocolate curls
Instructions
Make the buttercream:
In a small bowl, beat butter until smooth. Add powdered sugar, cream, and vanilla, and mix until light and creamy. Set aside.
Blend the milkshake:
Add vanilla ice cream, milk, hibiscus syrup or tea, vanilla extract, salt, and the prepared buttercream to a blender.
Blend until smooth, thick, and creamy. Stop and scrape down the sides as needed.
Taste and adjust—add more hibiscus for stronger floral flavor or more ice cream to thicken.
Pour into chilled glasses.
Top with whipped cream or a buttercream swirl and garnish as desired.
Notes
Use hibiscus syrup or very strong hibiscus tea for the best color and flavor; weak tea will taste muted once blended with ice cream.
Start with a small amount of hibiscus and adjust gradually—hibiscus is naturally tart and can overpower if overused.
The buttercream should be soft and smooth, not stiff, so it blends easily into the milkshake without leaving lumps.
Chill your glasses for 10 minutes before serving to help the milkshake stay thick longer.
If the milkshake tastes too tart, add a teaspoon of powdered sugar or an extra scoop of vanilla ice cream to balance it.
Serve immediately, as buttercream-based milkshakes soften quickly as they warm.
Frequently Asked Questions
What does hibiscus taste like in a milkshake? Hibiscus has a lightly tart, cranberry-like flavor that balances the sweetness of vanilla ice cream and buttercream without tasting overly floral.
Can I make this milkshake without buttercream? Yes. You can omit the buttercream for a lighter hibiscus milkshake, though the texture will be less rich and bakery-style.
Is hibiscus safe to consume? Yes, dried culinary hibiscus (hibiscus sabdariffa) is commonly used in teas and syrups and is safe when consumed in normal food amounts.
Can I make this milkshake dairy-free? Absolutely. Use dairy-free vanilla ice cream, plant-based milk, and vegan butter to create a dairy-free version.
How do I intensify the pink color naturally? Use hibiscus syrup or very concentrated hibiscus tea. Avoid artificial coloring to keep the flavor balanced and natural.
Can this milkshake be made ahead of time? Milkshakes are best enjoyed fresh. If needed, freeze briefly and re-blend just before serving to restore the texture.
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