Blueberry and lemon swiss roll
A soft sponge cake roll baked with juicy blueberries, filled with lemon crud and whipped cream.
Ingredients
- 3 Eggs room temperature
- ½ cup Sugar white granulated
- 1/3 cup Flour all-purpose
- ¼ cup Corn flour/Cornstarch
- ½ teaspoon Baking powder
- Pinch Salt
- 1 teaspoon Vanilla
- 2 Tablespoon Milk
- ½ cup Blueberries fresh or frozen
- 3-4 tablespoons Lemon curd
- 1 cup Whipped cream
Instructions
- Preheat oven to 180°C / 350°F.
- Butter and line a baking tray with baking paper. I used a 25cm by 35cm tray.
- Sperate 3 eggs.
- In a bowl or stand mixer combine eggs yokes, granulated sugar, and vanilla.
- Beat on medium-high speed for 3-5 minutes until pale and thick.
- Next sift in the flour, corn flour, baking powder and salt. Fold until just combined them stir in milk.
- In a separate bowl beat egg whites until stiff.
- Take ⅓ of the stiff egg whites and fold into the sponge batter.
- Now take the sponge batter and pour it into the other ⅔ of the egg whites and gently fold together.
- Pour the batter evenly into prepared pan.
- Sprinkle over blueberries. (if you are using frozen blueberries make sure to defrost them first.
- Bake 10-12 minutes.
- Dust a piece of baking paper or a clean kitchen towel generously with icing sugar. (powdered sugar)
- Carefully flip the cake over onto the sugar-coated towel or paper.
- Carefully, pull the baked parchment paper off the cake.
- Roll up cake in the towel or paper, starting with a long side.
- Cool completely.
- When the cake has cooled unroll the cake and spread with lemon curd and then whipped cream.
- Roll up again.
- Place seam side down on a platter.
- Sprinkle with powdered sugar.