Blueberry Roll

We cook, freeze, or dry the surplus of seasonal fruits. This way, we can enjoy their taste anytime. This time, we will play with blueberry jam.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 0.5 cups Marmalade, orange

  • 2 spoons Powdered sugar

biskvit

  • 5 pieces Egg, fresh

  • 50 g Flour, Wheat, bread flour

  • 100 g Sugar, white

  • 1 bag Vanilla, extract, natural

  • 1 spoon Butter, unsalted

  • 1 teaspoon Baking powder

Steps

  1. Separate the egg whites from the yolks into two bowls. Beat the egg whites with an electric mixer into a stiff foam, gradually adding sugar and vanilla sugar while mixing. In another bowl, mix the yolks with two tablespoons of sugar and butter until frothy. Gently fold the egg whites into the egg mixture with a whisk. Then, mix in the flour and baking powder, making sure there are no lumps.

  2. Preheat the oven to 200 degrees Celsius. Line a baking tray with parchment paper and grease it well with butter. Pour the sponge cake batter into the tray and spread it evenly. Bake in the preheated oven for ten minutes until a crust forms on top of the sponge cake. Spread a clean, damp kitchen towel on the counter, place the baked sponge cake on it, and carefully peel off the parchment paper. Roll the sponge cake along with the towel into a roll and let it cool.

  3. Unroll the cooled sponge cake, evenly spread it with blueberry jam, and carefully roll it up again (this time without the towel). Finally, dust the roll with powdered sugar, slice it, and serve.

Nutrition Information (Per 100g)

  • Calories: 236.43 kcal
  • Fat: 6.67 g
    • Saturated Fat: 2.64 g
  • Carbohydrates: 34.26 g
    • Sugars: 27.75 g
  • Protein: 7.29 g
  • Fiber: 0.16 g

Advice

Instead of jam, the sponge cake can be spread with cream, to which we add fresh blueberries. Whip the cream firmly and add a little rum, sugar, and one part of fresh blueberries. In a bowl, mash the other part of blueberries with a fork and mix it with sugar. To keep the sponge cake more airy and juicy, first spread it with mashed blueberries, then with cream and fresh blueberries.