Blueberry & Lemon Swiss Roll

Blueberry & Lemon Swiss Roll
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Blueberry and lemon swiss roll

 A soft sponge cake baked with juicy blueberries, filled with lemon curd, and whipped cream. This melt in your mouth blueberry and lemon swiss roll cake will tik all the boxes.

This swiss roll is soft and moist, the perfect light dessert for any occasion, with its soft sponge roll, sweet blueberries and filled with a zesty lemon curd and whipped cream it is very hard to resist.

Blueberry Lemon swiss roll

The combination of blueberries and lemon are one of my favourites. If you love blueberries and lemons why not try this Blueberry and lemon syrup cake.

I have been waiting to make this swiss roll for weeks now. I just had to wait for the lemons on the tree to ripen so I could make some lemon curd. If you do not know what Lemon curd is, it’s a thick smooth creamy filling made with lemon, sugar, butter, and eggs.

Check out my lemon curd recipe or video.

A few simple ingredients are all you need to make this swiss roll cake, but the result is anything but simple.

Ingredients

  • Eggs – room temperature
  • White granulated sugar
  • All-purpose flour
  • Corn flour/Corn-starch
  • Baking powder
  • Salt
  • Vanilla
  • Milk
  • Blueberries – fresh or frozen
  • Whipped cream

Blueberry & Lemon Swiss Roll

Blueberry Lemon swiss roll

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Blueberry and lemon swiss roll

A soft sponge cake roll baked with juicy blueberries, filled with lemon crud and whipped cream.
Prep Time25 mins
Cook Time12 mins
Assembling time15 mins
Total Time52 mins
Course: Dessert
Keyword: Blueberry lemon cake, Blueberry swiss roller, Cake rolls, Lemon curd, Sponge roll, swiss roll, whipped cream

Ingredients

  • 3 Eggs room temperature
  • ½ cup Sugar white granulated
  • 1/3 cup Flour all-purpose
  • ¼ cup Corn flour/Cornstarch
  • ½ teaspoon Baking powder
  • Pinch Salt
  • 1 teaspoon Vanilla
  • 2 Tablespoon Milk
  • ½ cup Blueberries fresh or frozen
  • 3-4 tablespoons Lemon curd
  • 1 cup Whipped cream

Instructions

  • Preheat oven to 180°C / 350°F.
  • Butter and line a baking tray with baking paper. I used a 25cm by 35cm tray.
  • Sperate 3 eggs.
  • In a bowl or stand mixer combine eggs yokes, granulated sugar, and vanilla.
  • Beat on medium-high speed for 3-5 minutes until pale and thick.
  • Next sift in the flour, corn flour, baking powder and salt. Fold until just combined them stir in milk.
  • In a separate bowl beat egg whites until stiff.
  • Take ⅓ of the stiff egg whites and fold into the sponge batter.
  • Now take the sponge batter and pour it into the other ⅔ of the egg whites and gently fold together.
  • Pour the batter evenly into prepared pan.
  • Sprinkle over blueberries. (if you are using frozen blueberries make sure to defrost them first.
  • Bake 10-12 minutes.
  • Dust a piece of baking paper or a clean kitchen towel generously with icing sugar. (powdered sugar)
  • Carefully flip the cake over onto the sugar-coated towel or paper.
  • Carefully, pull the baked parchment paper off the cake.
  • Roll up cake in the towel or paper, starting with a long side.
  • Cool completely.
  • When the cake has cooled unroll the cake and spread with lemon curd and then whipped cream.
  • Roll up again.
  • Place seam side down on a platter.
  • Sprinkle with powdered sugar.



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