The lemon whipped cream with the blueberry is an amazing combination!!! A great recipe for SWISS ROLL month and it’s really easy to make!! Really really!!! Have fun making this Lemon Blueberry Swiss roll!!
“IF YOU DON’T TRY BAKING IT, YOU’LL NEVER EAT IT”!! This motto has always pushed me to try many different dessert that I would not otherwise try. And this is one of those recipes!! I thought that Swiss roll is hard and complicated. It’s not hard per se but it does take some steps. One thing that I learned and a great lesson to remember is DO NOT WAIT UNTIL THE CAKE COOLS!!
Usually when I make cakes, you always have to wait till it cools before putting frosting on it. But for Swiss rolls, that is a big no no!! The first time I made a Swiss roll, I thought I should wait till it cools before rolling it. I ended up with a broken cake and I was oh so sad. But then I read it up on so many recipes and it says to roll it up while it’s warm. So now I put a 5 minutes timer so that I remember to roll it up while it’s hot. A great tip to remember!!
The first step to make the Swiss roll is to get things ready. Make the flour mixture by sifting the flour and the baking powder on a small bowl. Set it aside.
The next step is to whisk the egg. This process will take awhile so I do suggest using a hand mixer or a stand mixer. Whisk the egg with the mixer on a medium high speed for about 1 minute until it is foamy at the edges.
While the machine is still on medium high, gently add the sugar while the machine is on.
Then keep mixing for about 7 minutes until it becomes fluffy and thick and more than double its size. I actually put on my timer to see if it really takes 7 minutes and in 7 minutes it really looks fluffy and thick and more than double its size!!
Add the flour mixture that was made in the beginning in 3 increments. You don’t want to “dump” the whole thing in because it might deflate the egg and also it will make lumps.
Once all the flour is in, use the spatula to gently mix the mixture. You want to make sure that there are no air pocket and there isn’t any flour that are not thoroughly mixed in. Make sure to scrape from the bottom of the bowl.
Pour the mixture into the prepared baking sheet. Smooth it with the spatula so that the surface will become even.
After baking it for about 13-15 minutes, the sponge should have a golden brown top. At minute 13, you want to check the sponge cake to make sure that it’s not overbake.
Leave it at room temperature for about 5 minutes and then lay a clean kitchen towel on top of the cake.
In one swift move, flip or invert the baking sheet. Flip away and do not hesitate!!! After the cake is on the kitchen towel, gently peel the parchment paper.
Now before this next step, I usually take one deep breath and get myself ready. You want to do it gently yet firmly. Keep rolling from the long side until you’ve made a log.
Once you have a log, leave it at room temperature for about 30 minutes to 1 hour. No peeking!! ?
In the meantime, you can start making the lemon whipping cream. It’s really simple because you just put all the ingredients into your stand mixer bowl and whip until it becomes soft peak. Easy to make yet soooo delicious.
Once the cake is cooled and unrolled, you can spread the whipped cream onto the cake. You want to have a nice even surface and leave about 1 inch without the whipped cream. As you start rolling the cake again the whipped cream will be pushed away, so you want to make space for it at the end.
Sprinkle the blueberry on top and prepare your parchment paper. You want it to be longer than the length of the cake
Roll the cake again to make a log. Gently place it on the parchment paper and wrap it up so it can cool in the refrigerator.
What a beautiful package!! And you know the inside will be delicious!!!
After about 2 hours in the refrigerator, cut a slice with a serrated knife. Oh la laaaa…. Enjoy this Lemon Blueberry Swiss roll with family and friends or you can enjoy it by yourself!! ???
Happy Baking!!
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- 5 large eggs room temp
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 2 tbsp fresh lemon juice
- 4 tsp lemon zest
- 1 1/2 cups fresh blueberry
Ingredients
Sponge Cake
Lemon Whipped Cream
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- Preheat oven to 350˚degrees F. Butter the bottom of an 18x13 baking sheet that has a 2 inch thickness and then line with parchment paper.
- In a small bowl, sift the flour and baking powder. This is the flour mixture.
- Add a whisk attachment to the stand mixer. Whisk 5 eggs and beat one medium high for 1 minute until it's foamy.
- While the mixer is on medium speed, slowly pour in the sugar and beat again for about 7 minutes on high speed. It will be thick and fluffy and more than double its size at the end.
- When the mixer is on medium speed, gently add 1/3 of the flour mixture and mix it. Add another 1/3 of the flour mixture and mix it. Add the rest of the mixture and mix it again. Using your spatula, mix from the bottom to make sure that all the flour is incorporated.
- Pour into the prepared baking sheet and bake for about 13-15 minutes or until the top is golden brown.
- Prepare a clean kitchen towel. Lay the towel on top of the cake and invert the cake in one swift move. Take out the parchment paper. Cool for about 5 minutes then roll into a log. Let cool at room temperature for about 30 minutes.
- In a stand mixer bowl, mix together heavy whipping cream, powdered sugar, lemon juice and lemon zest. Mix on medium high speed until it comes into soft peak.
- Carefully unroll the cake from the towel. Spread the lemon whipped cream evenly, leaving about 1 of the flat end without the whipped cream. 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.
- Sprinkle the blueberry on top of the whipped cream. Roll the cake the same way it was rolled the first time and the wrap it with parchment paper. Refrigerate for about 1 hour before serving.
Adapted from : Natasha's Kitchen and Five heart home
