Blueberry Swiss Roll
A delicious light dessert treat for everyone at home after a heavy meal
Ingredients
- 4 egg yolks - used large eggs
- 60 g caster sugar
- 1/2 tsp vanilla extract
- 30 ml fresh milk
- 30 ml corn oil
- 50 g cake flour/plain flour
- 20 g rice flour
- 1 tbsp cocoa powder
Meringue
- 4 egg whites
- 1/2 tsp lemon juice
- 50 g caster sugar
Blueberry mousse
- 100 g fresh blueberries - or frozen blueberries
- 50 g caster sugar
- 1 tbsp lemon juice
- 1 tsp corn flour (corn starch) - +2tsp water
- 120 g fresh topping cream (non dairy whipping cream)
Instructions
- Preheat oven temperature to 180 deg C. Sift cake flour, rice flour and cocoa powder into a bowl, mix well and set aside. Line 10 x 11or 10 x 12 inch baking tray lined with parchment paper
- Combine egg yolks and sugar in another bowl, mix well. Add milk and vanilla extract, mix well followed by corn oil and blend well. Sift in flour mixture the second time into egg mixture and stir well.
- Make meringue - Beat egg whites and lemon juice until foamy. Add sugar mixture in 3 separate rounds beat until egg whites are glossy, with stiff peaks.
- Fold ⅓ of egg whites into the yolk mixture with a rubber spatula. Then pour in the remaining egg whites, gently fold before the next until just combined.
- Pour chocolate batter into prepared tray and spread out with a rubber spatula. Gently tap the tray to release air bubbles. Bake in preheated oven at 170 deg C for about 18 minutes. Remove cake from pan immediately after baked. Then remove the parchment paper and leave to cool.
- Blueberry filling - Place blueberries in a blender and puree to fine. Then pour blueberry puree into a small pot together with sugar and lemon juice, bring to boil. Lower heat and stir for about 2 minutes. Turn high heat again to boil, and stir in cornstarch solution to thicken blueberries mixture. Off heat and leave to cool, then place it in the fridge to chill for about 10 minutes.
- Whisk whipping cream to stiff peak form. Stir well blueberry mixture again and fold whipped cream evenly into blueberry mixture with a rubber sputula.
- Place chocolate sponge cake (can use either side) on a plastic sheet or parchment paper (with a dry cloth placing beneath the plastic sheet to prevent slip while rolling up the cake).
- Spread blueberry mousse on top of the cake. Gently roll up the sponge cake to make a Swiss roll and chill it to set for about an hour. Fill the remaining bluebrry mousse into a piping bag with nozzle tip #852 and pipe on cake. Place the roll cake back to the fridge and chill for 1 - 2 hours before serving.
Notes
This Blueberry Swiss roll can be made 2-3 days ahead before serving
Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!
Enjoyed this post? Never miss out on future posts by following >> Anncoo Journal!