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Blueberry Coconut Cake Roll 蓝莓椰蓉蛋糕卷

Ann Low

blueberry coconut cake roll

This Blueberry Coconut Cake Roll is a simple delicate dessert. Definitely a perfect sweet treat for any occasion. No other cream is needed in this recipe. The airy soft sponge cake roll filled with homemade blueberry jam and another layer of the jam spread on the cake roll, with dusted desiccated coconut tasted perfect in every bite.

 

 

 

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Blueberry Coconut Roll Cake

This Blueberry Coconut Cake Roll is a simple delicate dessert. Definitely a perfect sweet treat for any occasion.
Author Ann Low
Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Course Afternoon tea
Difficulty Easy
Servings 1 cake roll

Ingredients
 

Blueberry jam

  • 450 g fresh blueberries
  • 65 g caster sugar
  • 1.5 tbsp lemon juice - or to taste

Sponge cake

  • 50 g corn oil
  • 50 g cake flour or plain flour - sifted
  • 1/2 tbsp cornstarch
  • 50 g fresh milk
  • 5 egg yolks (used cold eggs) - 65g egg with shell
  • 5 egg whites
  • 1 tsp lemon juice
  • 60 g caster sugar

Instructions
 

  • Blueberry jam - Place blueberries and sugar into a small pot. Mash blueberries with a masher or spoon, no need to be fine. Add 1.5 tablespoon lemon juice or to taste and keep stirring to boil over medium low heat till the juice dries up a little, about 8-10 minutes. Leave it to cool and chill in the refrigerator to set a little. (can prepare this step one day ahead)
  • Sponge cake - Separate the cold egg yolks and egg whites. Place egg whites in the mixing bowl, then in refrigerator for later use.
  • In a bowl, combine corn oil and flour, cornstarch together with a hand whisk, followed by milk. Add egg yolks and mix till mixture again, set aside.
  • Meringue -  Whisk egg whites and lemon juice until foamy (low speed) . Add sugar in 3 separate rounds beat until egg whites with peaks form (tips flop over) at medium speed. 
  • Fold 1/3 of egg white to egg yolk mixture with a rubber spatula till well mixed. Then pour egg mixture to remaining egg whites and gently fold well again.
  • Pour batter into prepared lined tray (11x14 inch) and spread out evenly with a rubber spatula. Gently tap the tray to release air bubbles.
  • Bake in a preheated oven at 150 degrees C for 15 minutes.
  • Turn cake over and remove non grease paper immediately after baked. Then place cake on a larger piece of clean parchment paper to cool down completely. 
  • Stir the chilled blueberry jam to lighten the set jam and spread a layer of it on cake. Gently roll up the sponge cake to make a Swiss roll and chill it for at least 30 minutes or longer. (Place a dry cloth placing beneath the parchment paper to prevent slip while rolling the cake).
  • Take out the roll cake from the refrigerator, spread blueberry jam on the roll cake with a brush. Then dust with desiccated coconut on top. Cut cake and serve. Enjoy!

Notes

  • Please keep in mind that all oven temperatures and baking time varies.
  • For neat and nice cutting, chill the cake roll a little longer before spreading the blueberry jam on top.
  • You may spread the remaining blueberry jam on bread or top it on ice cream or pancake.
Keyword blueberry coconut cake roll, blueberry jam, cake roll
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