My family are very partial to Swiss rolls. They are light and fluffy and so easy to eat. Today I thought I would try something a bit different as I had a tin of blueberries that I had bought by accident (I thought they were black cherries). I decided that I would make a filling from the blueberries and whipped cream.
How to make a blueberry cream Swiss roll
4 eggs separated;
200 ml self raising flour;
150 ml castor sugar;
50 ml cold water;
2 ml salt;
15 ml extra castor sugar;
250 ml fresh cream;
1 tin blueberries drained;
Pre-heat the oven to 220 degrees Celsius. Beat the egg yolks and the castor sugar until it is pale and mousse like.
Add the cold water and mix into the egg mixture. Sift the self raising flour and salt and mix into the egg mixture. Beat the egg whites until they are stiff and fold into the egg mixture until the mixture is smooth.
Spoon the mixture into a Swiss roll baking tin, sprayed with non-stick spray and lined with baking paper. Tip the baking tray to ensure that the mixture goes right into the corners and is spread out evenly. Bake for 10 to 12 minutes until golden brown.
While the Swiss roll is baking, dampen a tea towel and sprinkle with castor sugar. Turn the baked Swiss roll out onto the damp tea towel. Cut off the edges with a sharp knife and make an indentation with the knife about 10 cm from the bottom of the Swiss roll. Cover the Swiss roll with a piece of baking paper and roll up using the tea towel.
While the Swiss roll is cooling, prepare the filling.
Whip 250 ml of cream until thick. Mix in the drained blueberries. Unwrap the completely cooled Swiss roll from the tea towel and carefully cover the cake with the filling. Roll the Swiss roll up. Place the Swiss roll on a serving dish and use a sieve to cover with icing sugar.
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