Cocoa and blueberry Swiss roll

Whether it's to take along to a bake sale, a birthday party, or even just because you've a friend coming over, this Swiss roll is the answer.

Move over raspberry jam - there's a new Swiss roll in town...

If there's ever a Swiss roll that we NEED - right now - this is it. Whether it's to take along to a bake sale, a birthday party, or even just because you've a friend coming over, this Swiss roll is the answer. Take a look at the recipe below from Reka Csulak of the Holy Whisk Blog, and enjoy! Cocoa blueberry swiss roll

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Ingredients

For the sponge:

  • 6 free-range eggs
  • 9 tbsp sugar
  • 3 tbsp water
  • 4 tbsp cocoa flour
  • 6 tbsp flour
  • 2 tsp baking powder
  • 1/2 tsp cinnamon

For the blueberry filling:

  • 125 g blueberries (rinsed)
  • 1 tbsp vanilla extract
  • 1 tbsp honey
  • 180 g cream cheese
  • 100 g icing sugar

Instructions

For the filling:

1
Place the blueberries into a lined baking tray. Add the vanilla extract and the honey.
2
Roast them in the oven at 180°C/Gas Mark 4 for 15-20 minutes, then let them cool to room temperature.
3
Blitz the berries in a food processor to create a smooth purée– if you wish, you can pass it through a sieve to filter the bigger pieces.
4
Place the chilled cream cheese into a mixing bowl and soften it by using a hand mixer. Incorporate the sifted icing sugar gradually and finally add the purple blueberry purée.
5
Cover the bowl with a piece of clingfilm, then place into the fridge until the Swiss roll is ready to be filled.

For the sponge:

1
Separate the eggs and place the yolks and whites into separate bowls.
2
Add the sugar to the yolks and beat using a hand mixer, until the mixture is pale in colour.
3
Put the flour, cocoa powder, baking powder and cinnamon into a sieve and sift into the bowl of the egg yolk mixture. Use your hand mixer on a low level for a lump-free result. Whip the egg whites to get a firm foam.
4
Gradually incorporate the egg white foam into the cocoa-egg yolk mixture, then pour the batter into a lined standard Swiss roll tin.
5
Bake the Swiss roll in the oven for about 15 minutes, or until the a toothpick or skewer inserted into the cake comes out clean.
6
Let the sponge cool down completely, then fill it with chilled blueberry cream and gently roll it up.
7
Serve it with whipped cream, fresh berries and mint leaves, plus a dusting of icing sugar.

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