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Swiss Roll Cake with Blueberry Marmalade

Swiss Roll Cake with Blueberry Marmalade

Swiss roll cake filled with blueberry marmalade. This cake is fluffy, light and just as sweet as you want it to be.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Baking
Cuisine Uncategorized
Servings 10
Calories 169 kcal

Ingredients
  

  • 3 Eggs
  • 150 g Sugar (⅔Cup) (5.3 oz) White
  • 120 g All-purpose Flour (1 Cup) (4.2 oz)
  • 2 tsp Baking powder
  • 2 tsp Vanilla extract or Vanilla powder
  • 50 ml Milk (1.7 fl.oz)
  • 230 g Marmalade (1½ cup) (8.1 oz)

Instructions
 

  • Preheat the oven 200°C (392 ℉).
  • Beat eggs and sugar for a fluffy texture, the base for a light Swiss roll.
    swiss roll batter
  • Add vanilla extract to elevate the batter's flavor.
    vanilla extract in batter
  • Combine flour and baking powder in a separate bowl. Gradually mix into egg-sugar blend for structure.
    flour mix
  • Gently blend in flour mixture using a spatula, keeping the fluffiness. Also, add milk for moisture.
    swiss roll batter
  • Place non-stick baking paper on a 30 x 40 cm sheet. Spread batter evenly with the spatula.
    swiss roll batter in form
  • Bake for 5 minutes for the desired Swiss roll texture.
    cake for swiss roll
  • Sprinkle sugar on another baking paper. Flip the cake onto it and peel off the original paper.
    swiss roll in the making
  • Brush the paper's back with cold water to prevent sticking.
    brush paper
  • Spread blueberry marmalade evenly over the cake.
    swiss roll in the making
  • Roll the cake using the baking paper for the iconic shape. Keep it wrapped in baking paper to maintain shape while cooling.
    swiss roll in the making
  • Slice and enjoy. Wrap any leftovers in the same baking paper for freshness.
    Swiss Roll Cake with Blueberry Marmalade

Notes

Βon appétit
Keyword Easy