Blueberry Cream Swiss Roll (Printable Version)
# What You'll Need:
→ For the Delicate Sponge Cake
01 -
4 large eggs, at room temperature
02 -
100 grams granulated sugar (superfine recommended)
03 -
65 grams all-purpose flour, triple sifted
04 -
2 tablespoons cornstarch
05 -
1 teaspoon baking powder
06 -
1/4 teaspoon salt
07 -
1 teaspoon pure vanilla extract
08 -
2 tablespoons whole milk
09 -
Powdered sugar, for dusting
→ For the Luscious Blueberry Cream Filling
10 -
225 grams full-fat cream cheese, softened to room temperature
11 -
240 millilitres heavy cream, chilled
12 -
60 grams powdered sugar, sifted (adjust to taste)
13 -
150 grams fresh or thawed, drained blueberries
14 -
1 teaspoon lemon zest (optional)
15 -
1/2 teaspoon pure vanilla extract
# Step-by-Step Directions:
01 -
Preheat oven to 190°C. Grease a 25×38 cm jelly roll pan, line with parchment paper extending beyond the shorter sides, and lightly grease the parchment.
02 -
In a large bowl, beat room temperature eggs with an electric mixer on high for 5-7 minutes until pale, thick, and tripled in volume.
03 -
With mixer on medium, gradually add granulated sugar; beat for 2 minutes until glossy and the mixture forms thick ribbons when beaters are lifted.
04 -
In a separate bowl, combine triple-sifted flour, cornstarch, baking powder, and salt. Sift this blend over the egg mixture in three additions, folding gently after each, just until incorporated.
05 -
Mix milk and vanilla extract in a small bowl, then gently fold into the batter until smooth.
06 -
Pour batter into the prepared pan and spread evenly with an offset spatula. Bake for 10-12 minutes, or until the top springs back lightly when touched and internal temperature reaches approximately 96°C.
07 -
While baking, dust a smooth linen or cotton kitchen towel with powdered sugar. Invert hot cake onto towel, peel off parchment, and roll up the cake starting from a short end, with towel inside. Cool completely rolled up on a wire rack (at least 1 hour).
08 -
In a bowl, beat softened cream cheese until smooth. Add sifted powdered sugar and vanilla; beat until combined. In a separate chilled bowl, whip heavy cream to stiff peaks, then gently fold into cream cheese mixture in two additions.
09 -
Gently fold in blueberries and optional lemon zest. Mash some berries slightly for stronger flavour, if desired. Taste and adjust sweetness.
10 -
Carefully unroll cooled sponge. Evenly spread blueberry cream over surface, leaving a 2–2.5 cm border at the far edge.
11 -
Gently re-roll sponge (without towel), starting from the same short end. Place seam-side down on a platter, wrap in plastic, and refrigerate for at least 1-2 hours to set filling.
12 -
Trim both ends for a neat appearance. Dust with additional powdered sugar or decorate as desired. Slice and serve chilled.
# Helpful Notes:
01 -
Triple sifting the flour and immediate rolling of the warm sponge are critical for achieving a flexible, crack-free cake.
02 -
Chill the filled roll for at least 1-2 hours before slicing to ensure clean portions and a set filling.
03 -
Store assembled Swiss roll in an airtight container in the refrigerator and consume within 3-4 days for best quality.
04 -
The unfilled sponge may be frozen tightly wrapped for up to 1 month.