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May 13 2010

Blueberry Swiss Roll

Published by at 12:05 pm under Cooking at Home,Desserts,Gardening

Don’t be fooled that the Swiss Roll originated in Switzerland! No one knows how the term “Swiss” ever got incorporated into this famous dessert, but this style of cake is also very popular in Chinese bakeries, and pretty much all over the world. This swiss roll, also known as a jelly roll, is basically a sponge cake that is baked in a sheet pan and layered with jelly and cream and rolled up into a long log. It’s then cut into slices where you can see the swirls of the cake, jelly, and whipped cream. It’s divine and delicious! This is the kind of dessert I love to eat because it’s light and creamy, and not overly sweet. It’s the perfect piece of cake for me after dinner, and even more rewarding when it’s homemade. We took a stab at making this for the first time and did a pretty decent job, although I think we can make it look nicer next time! The original recipe is actually this Chocolate-Raspberry Swiss Roll that we found on Food&Wine, but we didn’t use Chocolate nor Raspberry! We ultimately decided to use a Blueberry Jam because we wanted to top this Swiss Roll with our home grown blueberries. We guarantee you will love this recipe, and even if your roll doesn’t look evenly spread or the swirls aren’t perfect, it will still be tasty!

One of the beauties of having the patience to garden is getting fresh-picked blueberries. This is our first year that we got a good amount of blueberries, which we actually grow in a pot because they require high acidic soil. We picked about a handful and set them aside for the final presentation of our Blueberry Swiss Roll.

One of the beauties of having the patience to garden is getting fresh-picked blueberries. This is our first year that we got a good amount of blueberries, which we actually grow in a pot because they require high acidic soil. We picked about a handful and set them aside for the final presentation of our Blueberry Swiss Roll.

The first step of the recipe is to make the cake! Mix 5 large egg yolks, 1/4 cup granulated sugar, and 1/2 tsp pure vanilla extract (we use vanilla bean now everytime it asks for extract... it's so much better!). Beat these ingredients until fluffy, about 3 minutes.

The first step of the recipe is to make the cake! Mix 5 large egg yolks, 1/4 cup granulated sugar, and 1/2 tsp pure vanilla extract (we use vanilla bean now everytime it asks for extract... it's so much better!). Beat these ingredients until fluffy, about 3 minutes.

Then carefully fold in 1/2 cup of cake flour. It's important to actually use "cake" flour as opposed to all-purpose because cake flour is more delicate and fine, which helps create a fluffier cake. If you look closely, you'll see the little specs of vanilla bean, which you can't get if you use vanilla extract.

Then carefully fold in 1/2 cup of cake flour. It's important to actually use "cake" flour as opposed to all-purpose because cake flour is more delicate and fine, which helps create a fluffier cake. If you look closely, you'll see the little specs of vanilla bean, which you can't get if you use vanilla extract.

Next, beat the 5 egg whites with 1/2 tsp salt until soft peaks form. Gradually add the remaining 1/4 cup of granuated sugar and beat until the whites are glossy.

Next, beat the 5 egg whites with 1/2 tsp salt until soft peaks form. Gradually add the remaining 1/4 cup of granuated sugar and beat until the whites are glossy.

Using a rubber spatula, fold the whites into the yolk mixture until no streaks remain.

Using a rubber spatula, fold the whites into the yolk mixture until no streaks remain.

Quickly fold in 4 tbsp of unsalted butter that has been melted.

Quickly fold in 4 tbsp of unsalted butter that has been melted.

Butter a large sheet pan and line it with parchment paper, then butter the paper. Spread the cake batter in the pan and bake in the lower third of the oven for 20 minutes at 350-degrees, or until golden and puffy. Let this cool.

Butter a large sheet pan and line it with parchment paper, then butter the paper. Spread the cake batter in the pan and bake in the lower third of the oven for 20 minutes at 350-degrees, or until golden and puffy. Let this cool.

To make the creamy filling, whip 1 1/2 cups heavy cream with 2 tsp granulated sugar, 1/2 tsp pure vanilla extract, and a pinch of salt until it forms stiff peaks.

To make the creamy filling, whip 1 1/2 cups heavy cream with 2 tsp granulated sugar, 1/2 tsp pure vanilla extract, and a pinch of salt until it forms stiff peaks.

Now you have to invert the cake on top of a cutting board. Next, spread your preferred flavor of jam all over the entire cake. We used blueberry jam and went easy on the layering because we didn't want to make this roll too sweet. And finally, spread the whipped cream evenly over the jam.

Now you have to invert the cake on top of a cutting board. Next, spread your preferred flavor of jam all over the entire cake. We used blueberry jam and went easy on the layering because we didn't want to make this roll too sweet. And finally, spread the whipped cream evenly over the jam.

Begin rolling up the cake from the long side, as tightly as possible. If there's excess cream that oozes out, just scrape it off. Wrap the roll tightly in plastic wrap and transfer to a baking sheet and refrigerate for at least 6 hours or overnight. I know, you're probably thinking all this work and you can't even eat it until the next day?! Well, here's a shortcut - just put in the freezer and when it sets, you can enjoy!

Begin rolling up the cake from the long side, as tightly as possible. If there's excess cream that oozes out, just scrape it off. Wrap the roll tightly in plastic wrap and transfer to a baking sheet and refrigerate for at least 6 hours or overnight. I know, you're probably thinking all this work and you can't even eat it until the next day?! Well, here's a shortcut - just put in the freezer and when it sets, you can enjoy!

Here is half of our Blueberry Swiss Roll that we dusted with powdered sugar on top. You can take the extra step to make a chocolate glaze to cover the roll, but that's an overkill of sugar for us. The other half we gave it to my parents, which my mom was pleasantly pleased with the taste and texture - and she is one of those people who don't like desserts.  Don't our cute little blueberries look like buttons atop this lovely roll?

Here is half of our Blueberry Swiss Roll that we dusted with powdered sugar on top. You can take the extra step to make a chocolate glaze to cover the roll, but that's an overkill of sugar for us. The other half we gave it to my parents, which my mom was pleasantly pleased with the taste and texture - and she is one of those people who don't like desserts. Don't our cute little blueberries look like buttons atop this lovely roll?

Look at that cake and tell me that doesn't look moist and soft! It's like biting into a giant marshmallow. Just slice them however thick you prefer and enjoy with a cup of tea or coffee! What a great dessert that you can eat anytime of the day. 

Look at that cake and tell me that doesn't look moist and soft! It's like biting into a giant marshmallow. Just slice them however thick you prefer and enjoy with a cup of tea or coffee! What a great dessert that you can eat anytime of the day.

To view or print-out this recipe, click here: Chocolate-Raspberry Swiss Roll from Food&Wine

31 responses so far

31 Responses to “Blueberry Swiss Roll”

  1. [...] This post was mentioned on Twitter by The Food Addicts, The Food Addicts. The Food Addicts said: The Food Addicts Presents!: Blueberry Swiss Roll http://bit.ly/d9NJN6 [...]

  2. Laurieon 13 May 2010 at 12:43 pm

    I’m in!!! Gonna have to make this one this weekend! :)

  3. C and C Dishon 13 May 2010 at 12:44 pm

    This looks like a wonderful, simple Swiss Roll, looks great, thanks for sharing!
    .-= C and C Dish´s last blog ..Peaches & Cream Smoothie =-.

  4. Kristi@Ja Cie Kochamon 13 May 2010 at 1:11 pm

    I’m literally drooling as I sit here. Love the step-by-step tutorial! Your photos are STUNNING. Good thing blueberries were buy-one-get-one today… I may just have to whip this up!

  5. Alisaon 13 May 2010 at 1:17 pm

    That looks amazing! Too dangerous to have in this sugar-loving household :)
    .-= Alisa´s last blog ..Food Revolution: Strawberry Oat Mylk and a Fruit ‘n Fiber Breakfast Shake =-.

  6. The Cilantropiston 13 May 2010 at 1:31 pm

    I love it that you are growing your own blueberries! I am growing tomatoes, beans, herbs, and strawberries and I cannot WAIT to harvest them. :) This swiss roll looks delicious!
    .-= The Cilantropist´s last blog ..Crepes with Fresh Strawberry Jam =-.

  7. Joyon 13 May 2010 at 1:50 pm

    That looks so good. I make quite a few swiss rolls but never by using whipped cream. I generally use a butter cream.

  8. Noel Chapmanon 13 May 2010 at 3:49 pm

    It’s wonderful that you’re growing your own blueberries! They are one of my favorites. Thanks for sharing the recipe. It would be perfect for an afternoon get together with friends or family.
    .-= Noel Chapman´s last blog ..Baked Mashed Potato Omelet with Tomato and Feta =-.

  9. Belinda @zomppaon 13 May 2010 at 3:51 pm

    Oh! I think I love you. I LOOOOVE Swiss rolls, but have never ever attempted to make it on my own.

  10. Liz Marr, MS, RDon 13 May 2010 at 5:44 pm

    Looks scrumptious. How wonderful that you’ve grown your own blueberries. We’re working on raspberries. I’m always foraging fruit from my very kind neighbors and friends.
    .-= Liz Marr, MS, RD´s last blog ..Confetti Salad with Shrimp and Bacon =-.

  11. Sashaon 13 May 2010 at 7:23 pm

    I’m usually not a fan of the ‘swiss roll’ but your addition of blueberries is swaying me in the other direction : )

  12. TasteHongKongon 13 May 2010 at 9:55 pm

    Sure, love your edible buttons and thanks for sharing the short-cut tip, the detailed steps with nice shots …
    .-= TasteHongKong´s last blog ..Paprika and White Pepper Cream Sauce with Fish Fillets =-.

  13. MaryMohon 13 May 2010 at 11:39 pm

    Swiss rolls are always my family favourite. I have just learned to make last week…chocolate swiss roll. I can try this one. Looks delicious.
    .-= MaryMoh´s last blog ..Salmon And Rice Noodles Fry =-.

  14. vivion 14 May 2010 at 2:19 am

    Unfortunately, we have to go to the supermarket to buy blueberries.I love you recipe, but it is not convenient for me to do.

  15. graceon 14 May 2010 at 3:35 am

    this is far and away the finest cake roll i’ve ever seen. chocolate raspberry? no thanks! you did an excellent job. if i were to make this, i’d add about five times more jam to the filling, but that’s just me. also, if i were to make this, chances are good that i’d end up with a broken and unrollable cake. :)
    .-= grace´s last blog ..rally caps! =-.

  16. tasteofbeiruton 14 May 2010 at 5:24 am

    I used to make swiss roll on a weekly basis when my kids were younger; it is light, delicious and so versatile!
    Love your version and the dough reminds me of a génoise. Lucky to be able to grab fresh blueberries from your garden!
    .-= tasteofbeirut´s last blog ..Chocolate salami =-.

  17. Ciaochowlindaon 14 May 2010 at 5:28 am

    What a great idea to grow the blueberries in pots. The cake looks divine. I justed “liked” you on your FB page. Stop by Ciao Chow Linda’s Facebook page and connect with me there too. Thanks
    .-= Ciaochowlinda´s last blog ..Orange Pecan Cake =-.

  18. Moneton 14 May 2010 at 9:35 am

    So beautiful…and I loved seeing those fresh blueberries. I have yet to make a jelly roll, but your detailed instructions and pictures are making me want to give it a try. Great recipe! Thank you for visiting my blog too…I really appreciate it!
    .-= Monet´s last blog ..Poptarts =-.

  19. Dawn@CocinaSavanton 14 May 2010 at 9:44 am

    ooh, i love it! the blueberries and cake look like a delicious summery treat. great recipe!
    .-= Dawn@CocinaSavant´s last blog ..Triumphant Return =-.

  20. Michelleon 14 May 2010 at 11:15 am

    OH my gosh yummy!! I loove blueberries in any dessert and swiss roll almost seems so Asian to me because we eat it in Hong Kong SO often!! :)

    P.s. I’m giving away 2 jars of organic preserves and immediately thought they would go sooo well with the roll…or even in it!! Does Strawberry basil preserves or blueberry merlot jam strike your fancy?
    .-= Michelle´s last blog ..Food For Thought Uncensored =-.

  21. Rochelle (Acquired Taste)on 14 May 2010 at 11:27 am

    Love this! I’m the only one in my home that likes blueberries but I could always give this a try with another berry, or make it with the blueberries and just keep it all to myself :)
    .-= Rochelle (Acquired Taste)´s last blog ..Stacked Red Chile & Grilled Chicken Enchilada – A Daring Cook’s Challenge =-.

  22. Cookin' Canuckon 14 May 2010 at 1:42 pm

    So pretty! I love the flavors in this and your cake portion looks very moist.

  23. tigerfishon 15 May 2010 at 1:11 am

    I remember the Swiss Rolls I have had before did not have cream…will it work with just more and more blueberries jam?

  24. Velvaon 15 May 2010 at 7:08 am

    Your blueberry swiss roll looks stunning. I love it! Cheers to growing your own blueberries.

  25. Patty Priceon 15 May 2010 at 10:20 am

    What a sweet looking cake, I love the blueberries, thanks for sharing this recipe!
    .-= Patty Price´s last blog ..Island Dream Bars =-.

  26. Jenniferon 15 May 2010 at 10:26 am

    Wow! Swiss rolls were one of my favourite desserts growing up! I’ve never had one with blueberries though… This looks absolutely delightful!

  27. Liren {Kitchen Worthy}on 15 May 2010 at 7:02 pm

    This reminds me of the jelly rolls my mom used to bake, but oh, to be able to make my own blueberry jam….um, can I live in your garden? So lucky! I really, really, really need to grow fruits and veggies. Maybe next year.
    .-= Liren {Kitchen Worthy}´s last blog ..Cookin’ The Mint : Part I : Celebrating San Francisco’s Culinary History =-.

  28. sweetlifeon 16 May 2010 at 5:18 pm

    very beautiful cake..love the filling…yum

    sweetlife
    .-= sweetlife´s last blog ..Feeding My Fried Brain…. =-.

  29. Conor @ HoldtheBeefon 17 May 2010 at 6:42 am

    You’ve done a beautiful job with this – no cracks at all! You must have some Swiss in you, right? ;)
    .-= Conor @ HoldtheBeef´s last blog ..International Dumpling Incident – Zwetschkenknödel =-.

  30. College Cookbookon 18 May 2010 at 6:37 pm

    [...] Blueberry version with great “how-to” pics: http://thefoodaddicts.com/blueberry-swiss-roll [...]

  31. The Duo Disheson 19 May 2010 at 11:49 am

    The fun of cooking is using what you have to make whatever you want. Blueberries work perfectly!
    .-= The Duo Dishes´s last blog ..No Dud of a Spud =-.

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