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This Blueberry Cream Swiss Roll wins hearts and conquers fears about baking delicate rolled cakes. It brings a tender, feather-light sponge wrapped around a tangy-sweet blueberry cream filling, all crafted with home-friendly tips. With the right approach and specific techniques, you will achieve a bakery-worthy spiral that slices cleanly and delights everyone at your table.
When I first baked this for my curious niece, she couldn’t believe it came from my kitchen instead of the local patisserie. Now she insists we make it every spring with freshly picked berries.
Ingredients
- Large eggs at room temperature: For maximum sponge volume egg temperature is key
- Granulated sugar: Choose superfine or caster for a seamless texture
- All-purpose flour: Sift three times for lightness and smoothness
- Cornstarch: Tenderizes the cake and prevents cracking
- Baking powder: Gives rise and keeps the sponge airy
- Salt: Deepens overall flavor profile
- Pure vanilla extract: Real vanilla brings out the sweetness
- Whole milk: Adds moisture and a richer crumb
- Powdered sugar: For dusting prevents sticking during rolling
- Full-fat cream cheese: Offers a stable creamy base for the filling
- Heavy cream: Well-chilled so it whips to sturdy peaks
- Powdered sugar: Sifted ensures no lumps in your filling
- Fresh or frozen blueberries: Fresh delivers brighter flavor if in season
- Lemon zest: Optional but brings brightness and freshness
- Vanilla extract: Balances the filling’s sweetness
For best results choose farm-fresh eggs high quality cream cheese and plump blueberries with a deep blue hue. Frozen blueberries work too but drain and thaw well.
Step-by-Step Instructions
- Prep Your Station:
- Preheat your oven to 190 degrees Celsius. Grease a jelly roll pan and line it with parchment paper leaving “handles” on the short ends. Lightly grease the parchment as well.
- Whip the Eggs:
- Beat room temperature eggs with an electric mixer on high for 5 to 7 minutes. The mixture should turn pale and triple in volume building the signature lightness of the cake.
- Gradually Add Sugar:
- Continue mixing at medium speed as you add the sugar in a steady stream. Whip until the batter becomes glossy and thick enough to hold ribbons.
- Sift and Fold Dry Ingredients:
- Combine well-sifted flour cornstarch baking powder and salt. Sift this over the egg mixture in three parts folding gently until the batter is just combined and no dry pockets remain.
- Incorporate Wet Ingredients:
- Combine milk and vanilla. Gently fold them into the batter taking care not to lose air.
- Spread and Bake:
- Pour batter into the prepared pan. Spread evenly with an offset spatula reaching into corners. Bake for 10 to 12 minutes or until the surface springs back to a gentle touch.
- Rolling the Sponge:
- While the cake bakes dust a clean kitchen towel with powdered sugar. Invert the hot cake onto the towel peel off parchment and roll up from a short end with the towel inside. Cool completely in this rolled shape.
- Prepare Blueberry Cream:
- Beat softened cream cheese until smooth then blend in powdered sugar and vanilla. In a chilled bowl whip the heavy cream to stiff peaks. Fold whipped cream into the sweetened cheese gently.
- Add Blueberries:
- Fold in the blueberries and optional lemon zest taking care not to crush them. Taste and adjust for sweetness or tang.
- Assembling the Roll:
- Gently unroll the cooled cake. Evenly spread blueberry cream leaving a border. Roll up again without the towel sealing seam side down.
- Chill and Slice:
- Wrap and refrigerate the roll for at least one hour so the filling sets. For the cleanest slices trim the ends then dust with powdered sugar or garnish before serving.
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Using lemon zest in the filling brightens every bite and reminds me of summers at my grandmother’s house when citrus made everything taste fresher. She always said “when in doubt add a little zest.”
Storage Tips
Store your assembled Swiss roll in an airtight container or tightly wrapped in plastic to prevent drying out and absorbing flavors from the fridge. It keeps well for up to four days chilled. While it is possible to freeze the unfilled cake layer wrapped well in parchment and foil avoid freezing the finished roll since the cream may become grainy after thawing.
Ingredient Substitutions
You can use a 1 to 1 gluten free flour blend with xanthan gum for the cake if needed. For a lighter filling try half Greek yogurt and half cream cheese or swap berries choosing raspberries or blackberries. Mascarpone instead of cream cheese brings extra richness while Neufchâtel creates a lighter texture.
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Serving Suggestions
For an elegant finish dust with powdered sugar and sprinkle additional lemon zest. Fresh blueberries and a sprig of mint on top look gorgeous. If serving as dessert at a gathering try a swirl of whipped cream or a drizzle of melted white chocolate. I love serving slices on my grandmother’s blue patterned platter for added nostalgia.
Cultural Context
Swiss rolls have always held a special place on celebration tables in Europe for their festive swirl and adaptability. They let bakers feature seasonal fruits and rich creams in a spectacular format without complicated layers.
Commonly Asked Questions
- → Can I use frozen blueberries for the filling?
Yes, just thaw and drain them well beforehand to prevent excess moisture from making the cream runny.
- → Why does the cake sometimes crack when rolling?
Cracking often occurs if the sponge is overbaked or not rolled while warm. Bake just until springy and roll immediately in a sugared towel.
- → Is a gluten-free version possible?
You can substitute a high-quality 1:1 gluten-free flour blend containing xanthan gum. Texture may be slightly denser but still delicious.
- → How far ahead can the blueberry cream be made?
Prepare the cream up to 24 hours in advance. Store in an airtight container in the refrigerator and stir gently before using.
- → What if the filling seems too soft?
Ensure heavy cream is whipped to stiff peaks and chill the assembled roll adequately to set. Use full-fat cream cheese for best stability.
- → How should the finished roll be stored?
Keep refrigerated in an airtight container. Enjoy within 3-4 days for best texture and flavor.