Monday, February 21, 2011

Blueberry & Cream Roll

The combination of the slightly tart blueberries with whipped cream is simply heaven!  Shall make this again as it is really delicious.  Where possible, use home-made blueberry fillings instead of commercially-available ones as it really makes a BIG DIFFERENCE in taste.  Get a punnet of fresh blueberries, cook them with half a tablespoon of butter + half a teaspoon of berries jam (or 1/2 tsp sugar) for about 3 to 5 minutes.  Cooking the blueberries bring out the flavour of the fruit.  Try to keep the fruit whole during cooking, as you want to savour the burst of blueberries in your mouth when you bite into these swiss rolls.  

I used the same method as my pandan roll, just made minor changes to the ingredients.


Sponge (for 30cm x 20cm baking tray)
13g butter
13g blueberry or plain yogurt 
65g egg yolks (about 4 yolks) + 15g caster sugar
100g egg whites (about 3 whites) + 45g caster sugar + pinch of salt
45g top flour (sifted)

Blueberry jam fillings - Cook together:
1 punnet fresh blueberries (about 125g)
1/2 tbsp butter
1/2 tsp berries jam (or 1/2 tsp sugar)

Whipped cream - Whipped together:
3/4 cup whipping cream
1 tbsp icing sugar

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