Swiss Roll cake with Blueberry Marmalade

Treat Yourself to a Blueberry Marmalade Swiss Roll Cake. This cake is all about that perfect blend of airy softness and just the right sweetness, tailored exactly to your taste.

This dessert? It’s my secret weapon for surprise visits. Quick, smooth, and a guaranteed crowd-pleaser.

Simple Prep

Let’s talk about how simple it is to make. In no time, you’ve got this beauty ready to roll. And the magic lies in your hands – how sweet you want it is all in the fillings you choose. Plus, it vanishes quicker than you’d imagine. That’s why I love whipping up different variations to keep the excitement alive. My personal go-to? A roll cake filled with both Nutella and strawberry jam – an absolute hit with the kids.

Fillings

Now, let’s dive into the filling adventure. Whether it’s Nutella, dreamy buttercream, your favorite marmalade, or a heavenly combo of whipped cream and fresh strawberries – the choice is yours. And oh, the fun doesn’t stop there. Craving a touch of chocolate? A hint of cocoa powder added to the batter turns it into a decadent chocolate treat. Swap 3 tablespoons of flour for 3 tablespoons of cocoa powder and you’re good to go. For an extra twist, fill it with a creamy mocha buttercream. See? Endless possibilities, driven by your imagination.

If you’re going for marmalade or Nutella, spread it while the cake is warm. But when it’s whipped cream or buttercream, wait till the cake cools down. That way, the cake’s warmth won’t melt your creation.

How to make Swiss Roll cake with Blueberry Marmalade

Making the cake

• Preheat the oven to 200°C (392°F).

• To start, beat the eggs and sugar until you achieve a fluffy texture. This will set the stage for a light and airy Swiss roll.

• Following that, introduce the delightful aroma of vanilla extract. This will enhance the flavor profile of your batter.

• In a separate bowl, combine the flour and baking powder. Gradually add this mixture to the egg and sugar blend. This will lend structure to the batter.

• Carefully, use a rubber spatula to blend in the flour mixture. This step maintains the desired fluffiness. Additionally, incorporate the milk for added moisture.

• Now, place a non-stick baking paper on a larger baking sheet (30 x 40 cm). Spread the batter evenly on the paper using the spatula.

• Bake for a quick 5 minutes. This rapid baking process is key to achieving the desired texture for your Swiss roll.

Assembling the Swiss Roll

• Once out of the oven, add a touch of sweetness by sprinkling sugar onto another non-stick baking paper. Gently flip the cake onto this sugared surface, peeling off the original baking paper.

• Ensure the cake doesn’t stick by brushing a bit of cold water on the back of the paper. This simple step facilitates a smooth detachment.

• Moving forward, spread the delectable blueberry marmalade evenly over the cake. This creates a burst of fruity flavor.

• Start rolling your cake. Utilize the same baking paper to help shape the iconic Swiss roll.

• While it cools, keep its form intact by keeping it wrapped in the baking paper. This ensures your Swiss roll remains inviting and intact.

• When it’s time to enjoy, cut as many slices as you’d like. For any remaining portions, maintain their freshness by wrapping them in the same baking paper that guided your baking journey.

If you liked Swiss Roll Cake with Blueberry Marmalade, you may also like:

Crumble Bars

Poppy pie

Meringue Cake

Βon appétit