🥭 Durian Swiss Roll (with Durian Extract)

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

Cook Time 12

Chill time 30

Total Time 1 30

Servings 10 slices

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

4 large eggs room temperature
¾ cup granulated sugar
1 teaspoon vanilla extract
1 cup cake flour or all-purpose flour, sifted
1 teaspoon baking powder
¼ teaspoon salt
2 tablespoons neutral oil or melted unsalted butter
2 tablespoons milk

Durian Cream Filling

1 cup heavy whipping cream cold
¼ cup powdered sugar
½ teaspoon durian extract adjust to taste
2 tablespoons durian puree optional, for stronger flavor

For Rolling

Powdered sugar for 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