"A fruity version of a classic. This makes for a perfect summer dessert."
Blackberry Swiss Roll Cake
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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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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.