BLUEBERRY SWISS ROLLS RECIPE
This heavenly soft blueberry jelly roll is perfect for Sunday afternoon coffee break.
Servings: 10 slices
Ingredients
- 13 &½ tablespoon all-purpose flour sifted
- 5 large egg yolks
- 2 teaspoon vanilla sugar
- 1 medium lemon for the zest
- 3 large egg whites
- 6 tablespoon granulated sugar
- 2 tablespoons confectioner sugar for dusting
- 1 cup blueberry jelly
Instructions
- Preheat the oven to 200 C / 400 F and line parchment paper on a baking sheet.
- In a stand mixer with large bowl, beat the egg yolks with vanilla sugar until white and creamy (for about5 minutes). Add in lemon zest and half of the sifted flour. Fold it in with spatula.
- In another large bowl, place the egg whites, granulated sugar and pinch of salt. Beat with hand mixer until soft peaks are formed.
- Fold in remaining sifted flour. Fold one-third of the egg-white mixture in the yolk mixture and gently fold together, not to add up too much air.
- Fold in the remaining egg whites and mix together gently.
- Pour the batter on a baking sheet lined with parchment paper. The batter has to be 1 cm high. Bake for 12-15 min. or until golden color.
- Remove the baking sheet from the oven and let the roll cool for 5 min. Spread the blueberry jelly evenly over the flat sponge cake and gently (with light pressure) roll it.
- Trim the ends, dust with confectionery sugar and cut in slices 1 inch large. Serve with whipped cream or fresh fruit.