Spread the lemon whipped cream evenly, leaving about 1 of the flat end without the whipped cream. I help put healthy, seasonal food on tables and agendas. Roll the cake the same way it was rolled the first time and the wrap it with parchment paper. Spread whipped cream on cake (reserve some for garnishing), leaving a 1½ inch (3.7 cm) margin on the short side that will be rolled up last. You can see the picture in my strawberry roll post (link above). Have fun making this Lemon Blueberry Swiss roll!! Whether you have blueberries, blackberries, raspberries, cherries, peaches, or strawberries – if you want to enjoy their full flavor with whipped cream and a light cake – this is your recipe! The cake needs to bake for fifteen minutes. Cover with blueberries and roll it up again, slowly and gently, mind not to squeeze the cream out from the sides. Alternate folding the egg whites and the flour into the egg yolks, trying to keep as much air in the batter as possible. Start by whipping your heavy whipping cream on high in a stand mixer. Usually, I’m the one who takes the last piece of a cake, my reputation is well known in my family when it comes to sweets, my appetite is insatiable. Add sugar and whip for 1 minute more. Next, stir in the water and vanilla extract. It’s really simple because you just put all the ingredients into your stand mixer bowl and whip until it becomes soft peak. Roll the cake up in the parchment paper sprinkled with powder sugar. In bowl, beat egg whites with cream of tartar. Flip away and do not hesitate!!! Mix the egg yolks, lemon zest and the remaining sugar with an electric mixer until thick and creamy. Usually when I make cakes, you always have to wait till it cools before putting frosting on it. Mom Food Blog with Family Recipes and Healthy Lifestyle. Use a serrated knife to cut slices. What berry or fruit would you prefer to put in a roll cake? Remove cake from oven. Making the Blueberry Lemon Cake Roll. Place in the refrigerator to cool. This is the flour mixture. I must admit that my swiss roll was tempting on many levels, the spongy cake is absolutely heavenly, light, fluffy but structured, refined with lots of lemon zest. ground cardamom 1/2 teaspoon You can unsubscribe at any time. Spread the filling evenly onto the cooled meringue, then drizzle over 1/3 of the compote. Start by beating the eggs. What an amazing combination for a Swiss roll! It will be thick and fluffy and more than double its size at the end. Pour the batter into your prepped jelly roll pan. Once this is well mixed, sift in the flour, baking powder, and salt. You will also need to line a jelly roll pan with buttered foil or parchment paper. Sift powdered sugar over the top of the cake to garnish. Serve immediately or keep in the fridge before serving. With the filling complete, check to see if your cake is ready. Thanks! Pour the mixture into the prepared baking sheet. In a large, clean bowl, whisk the egg whites with a pinch of salt using electric beaters until stiff. Fresh blueberries and whipped cream mixed with lemon curd rolled in a light sponge cake garnished with lemon zest and mint. The blueberries added a juicy crunchiness but the cream filling was the actual star that made the whole composition complete. This 1 inch will give space for the whipped cream to have space at the end as it pushes out when you roll the cake. Lay as flat as possible, but don't force or tear cake. My name is Onie and I live in Dallas, TX. Whip the cream, cardamom and 2 tablespoons of sugar until thick and creamy and adjust sugar and spice to taste. Bake for 12 to15 minutes until top is golden brown. Using a knife, loosen edges of cake and invert onto towel. Roll the cake the same way it was rolled the first time and the wrap it with parchment paper. First for the cake: 3 eggs 1 cup granulated sugar 1/3 cup hot water 1 teaspoon vanilla 1 cup sifted all-purpose flour. The recipe is perfect for entertaining or a special evening with the family. […] been with me for two decades, I trust this roll. Sift in flour, baking powder and salt, and fold batter together. Sprinkle 1 cup blueberries (reserve some for garnishing) and 1 Tbsp of lemon zest on top of whipped cream. Take off the foil or parchment paper and cut away the crusty edges of the cake. Design by, With the filling complete, check to see if your cake is ready. Unroll cake and spread the lemon cream filling over the cake. No peeking!! Various internet sites indicate that Austria, England and the US had the first documented recipes for rolled cake in the mid 1800’s. This process will take awhile so I do suggest using a hand mixer or a stand mixer. While the mixer is on medium speed, slowly pour in the sugar and beat again for about 7 minutes on high speed. Replace blueberries with whatever fresh berries you have access to. Pour into the prepared baking sheet and bake for about 13-15 minutes or until the top is golden brown. Oh well, let’s just call it delicious and enjoy! Fold the egg white into the egg yolks with a wooden spoon. Pour batter into the pan and spread evenly. Quick cookies, indulgent brownies, family tray bakes and more, Take a look inside our new Christmas issue, Count down to Christmas with craft beers, whiskies and gins, Best DIY restaurant meal kits and recipe boxes. Sign up to get articles by Getty delivered to your inbox. (keep 6 berries as decoration) Easy to make yet soooo delicious. Wishing you a ye. Sprinkle the blueberry on top of the whipped cream. You want to do it gently yet firmly. Bay Breeze Drink – Refreshing Classic Cocktail Recipe. Beat until stiff peaks form; set aside. plain flour 70g / 1/2 cup Whisk 5 eggs and beat one medium high for 1 minute until it's foamy. Sprinkle the paper lightly with powdered sugar. What an amazing combination for a Swiss roll! I make home cooking easy, enjoyable and deliciously fun! There are a few steps, but they're all easy and the final assembly is a breeze. In a small bowl, sift the flour and baking powder. Preheat oven to 375°F (190°C) and line a 15x10 inch (40x25cm) rimmed baking sheet with parchment paper or grease and flour. , Adapted from :   Natasha's Kitchen and Five heart home. When the mixer is on medium speed, gently add 1/3 of the flour mixture and mix it. And you know the inside will be delicious!!! Grease and line a 33cm x 23cm/13in x 9in Swiss roll tin with buttered baking parchment.