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Saturday, 4 September 2010

Blueberry Swiss Roll

Seves 12  |  Medium 

I love Blueberries! Can't think of how many times, I said that!!

Anything blueberry is always good. It is an excellent fruit for desserts, baking, ice cream making and having on its own any time! When baked, I just love how they burst and their juices just soak the batter around them. Goodness!!

Blueberries are very healthy too, as they are full of anti-oxidents and are always used in detox diets. They do wonders for your skin, and are full of vitamins. I find that blueberries are elegant, delicious and very healthy; therefore I like to use them whenever I can.
Here is one way with blueberries.....

You Need
5 eggs, seperated
1/4 cup granulated sugar
1tsp vanilla essence
1/2 cup cake flour
1/2 tsp salt
4 tbsp melted butter

For Blueberry filling
You Need
1/2 cup fresh Orange juice
1 1/2 tsp orange zest
1 1/2 cups blueberries, rinsed
1 1/2 cups water
1 1/2 cups caster sugar
3 tbsp corn starch
1 1/2 tbsp butter
2 tbsp Grand Marinier (optional)

For Cream Filling
You Need
2 cups Whipping Cream (plain, unsweetened)
1 cup Icing Sugar, sifted
scrapings of 1/2 vanilla bean

To Prepare the Sponge for Swiss Roll Preheat oven to 350F.
In an electric mixer mix: 5 egg yolks, 1/4 cup sugar, 1tsp vanilla essence until pale and fluffy (about 3-4 minutes). Fold in the 1/2 cup flour.

In a seperate large bowl, beat 5 egg whites with 1/2 tsp salt to soft peaks. Gradually add the remaining 1/4 cup of sugar and beat till whites become glossy.

Gently fold whites mixture into yolks mixture till no streaks remain visible. Fold in melted butter. Gently Pour into prepared rectangular baking sheet (Swiss Roll Baking Sheet). Bake in preheated oven for 20 minutes.

Dima's Tips We fold rather than mix so not to ruin the volume we worked on, so make sure you do fold and not mix as specified by recipe. When a recipe uses egg whites as a leavening agent, make sure to bake right after mixing and folding is finished, or it will deflate, and you won't achieve the desired results.
(To learn specific techniques, join Dima's Courses)

To Prepare Blueberry Filling Place Sugar, orange juice and zest in a saucepan. Cook stirring till thickened (about 5 minutes). Reduce heat. Stir in Blueberries, and simmer till the berries burst. Add butter and Grand Marinier if using. Remove from heat and cool thoroughly.

When the sponge baking is finished, immediately loosen edges of cake from pan, turn the cake onto a clean towel sprinkled with sifted icing sugar. Roll up the towel and cake into a spiral starting from the cake's short side. Cool on wire rack. Prepare Cream.

To Prepare the Cream Place vanilla seeds, cream and icing sugar in a large bowl and whip till cream thickens and doubles in volume.

Unroll cake; remove towel. Spread cake with whipped cream mixture. Top with Blueberry Filling. Roll up the cake and cut off the uneven edges. Place on serving platter. You can sprinkle cake with icing sugar and line the top with fresh blueberries.

Ice Cream Charlotte
Serving Suggestions Can be served on its own or with ice cream. Can also be used in preparing an ice cream Charlotte. Just slice the cake and line the sides & bottoms of a bowl with cake slices. fill centre with softened ice cream (vanilla and or blueberry). Cover all with cake slices. Place in Freezer till ready to serve. Let stand at room temperature for 15 minutesbefore serving. Turn onto serving platter, top with fresh Blueberries.

For Busy Day Blueberry Roll  instead of preparing blueberry filling, just place fresh blueberries on top of cream filling. You can also fold in some fresh berries into cake mixture before baking. This recipe is a crowd pleaser and a great option for afternoon tea, try it out and impress :)