Blackberry Swiss Roll Cake

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"A fruity version of a classic. This makes for a perfect summer dessert."
-- @Niemi

Recipe Intro From Niemi

Indulge in this elegant blackberry Swiss roll cake, a combination of light vanilla sponge, tangy blackberry compote, and rich vanilla chantilly cream. Perfect for summer gatherings, this dessert captures the season's freshness with vibrant berries and a delicate balance of sweetness and tartness. The smooth mascarpone adds a creamy texture, while the airy sponge keeps the cake light and irresistible. 

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  • Recipe Card
Prep time: 30mins
Cook time: 20mins
Serves or Makes: 8-10 servings

Recipe Card

ingredients

Vanilla Sponge

  • 3 large egg yolks
  • 1/2 cup granulated sugar, divided
  • 4 large (118 grams) egg whites
  • 2 teaspoons vanilla extract
  • 2 tablespoons whole milk
  • 1 1/2 tablespoons sunflower oil
  • 1/4 cup all-purpose flour
  • 3 tablespoons cornstarch
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon sea salt

ingredients

Blackberry compote

  • 2 cups fresh blackberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon pectin
  • 1/4 teaspoon agar-agar
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 1 tablespoon vanilla sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon cinnamon

ingredients

Vanilla Chantilly Cream

  • 1/2 cup mascarpone
  • 1 1/4 cups heavy cream, whipped
  • 1 vanilla bean, seeds scraped
  • 1 tablespoon powdered sugar

Method

For the Vanilla Sponge

  • Step 1

    In a stand mixer, whisk the egg yolks and 1/4 cup sugar on medium-high speed until thick and fluffy. The mixture should become lighter in color.

  • Step 2

    In a separate bowl, whisk the egg whites, salt, and 1/4 cup sugar on medium-high speed, adding the sugar gradually. Whisk until stiff peaks form. Be careful not to overwhip.

  • Step 3

    Gently fold the egg yolk mixture into the egg whites in two parts. Mix carefully until well combined.

  • Step 4

    Sift together the flour, cornstarch, and baking powder. Gently fold into the egg mixture.

  • Step 5

    Carefully fold in the milk and sunflower oil until the batter is smooth and without lumps.

  • Step 6

    Immediately pour the batter into a baking tray lined with parchment paper. Spread evenly with a palette knife. Bake at 350°F for 15-20 minutes, or until the sponge is golden brown and soft to the touch. Let it cool completely before cutting and filling.

For the Blackberry Compote

  • Step 1

    In a pot, combine the blackberries, 2/3 of the sugar, vanilla sugar, vanilla extract, and lemon juice. Bring to a boil over medium heat.

  • Step 2

    Mix the remaining 1/3 of the sugar with the pectin. Once the blackberries are boiling, add the pectin mixture and stir until well combined. Let it simmer for about 1 minute, then remove from heat.

  • Step 3

    Pour the compote into a bowl and let it cool completely. You can store any leftover compote in the freezer for future use.

For the Vanilla Chantilly Cream

  • Step 1

    In a mixing bowl, combine the mascarpone, whipped cream, vanilla seeds, and powdered sugar.

  • Step 2

    Whisk the mixture until stiff peaks form.

  • Step 3

    Keep the cream in the refrigerator until ready to use.

Assembly

  • Step 1

    Spread a thin layer of the blackberry compote over the cooled sponge cake.

  • Step 2

    Spread an even layer of the vanilla chantilly cream over the compote.

  • Step 3

    Carefully roll the sponge cake into a log, starting from one short end. Use the parchment paper to help guide the roll.

  • Step 4

    Chill the rolled cake in the refrigerator for at least 30 minutes. Slice and serve with additional blackberry compote or a dusting of powdered sugar, if desired.

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