Blackberry Vanilla Swiss Roll Cake Recipe

Introduction

The blackberry vanilla Swiss roll cake is a delightful summer dessert combining tangy blackberries, smooth vanilla chantilly, and a soft, moist biscuit all rolled into a beautiful swirl. This cake is simple yet elegant, perfect for family gatherings or a special treat.

Ingredients

• Vanilla biscuit/sponge: 57g egg yolks, 32g sugar (1), 118g egg whites, 35g sugar (2), 2 tsp vanilla extract, 25g milk, 23g sunflower oil, 30g flour (type 550), 22g cornstarch, 1g baking powder
• Blackberry compote: 350g fresh blackberries, 25g sugar, 2g pektin NH, 0.6g agar agar, 20g lemon juice, 1 tsp vanilla paste, 1/2 packet vanilla sugar, 1g cinnamon powder (optional)
• Vanilla chantilly: 300g whipped cream, 100g mascarpone cream, 10g powdered sugar, 1 vanilla pod (scraped)

Instructions

1. Step 1: Preheat your oven to 175°C (350°F). Line a baking tray with baking paper.
2. Step 2: In a stand mixer on medium-high speed, whisk the egg yolks with 32g sugar until thick, fluffy, and lighter in color.
3. Step 3: In a separate clean bowl, whisk the egg whites with a pinch of salt. Gradually add 35g sugar while whisking on medium-high speed until stiff peaks form. Be careful not to overwhip.
4. Step 4: Fold the egg yolk mixture gently into the egg whites in two additions until fully combined.
5. Step 5: Sift together flour, cornstarch, and baking powder. Fold the dry ingredients carefully into the egg mixture. Then add milk and sunflower oil, folding until the batter is smooth and even without clumps.
6. Step 6: Pour the batter into the prepared baking tray and spread evenly with a palette knife. Bake for 15–20 minutes or until the sponge is soft to the touch and golden brown.
7. Step 7: Let the sponge cool completely before removing from the tray.
8. Step 8: For the blackberry compote, combine blackberries, two-thirds of the sugar, vanilla paste, vanilla sugar, and lemon juice in a pot. Bring to a boil over medium heat.
9. Step 9: Mix the remaining sugar with pektin NH. Once the berry mixture boils, add the pektin mix and stir well. Let simmer for 1 minute, then remove from heat and cool completely.
10. Step 10: For the vanilla chantilly, whisk mascarpone, powdered sugar, and scraped vanilla pod on low speed until smooth. Add whipped cream and beat on medium-high until firm peaks form and the texture is pipe-able.
11. Step 11: To assemble, spread a thin layer of blackberry compote onto the cooled sponge, then layer with vanilla chantilly. Roll the sponge carefully into a log shape without overfilling to avoid cracking.
12. Step 12: Chill the roll before slicing and serving.

Tips & Variations

• Use room-temperature eggs for fluffier sponge texture.
• For a different fruit twist, swap blackberries with raspberries or strawberries.
• Do not overbake the sponge to prevent dryness and cracking during rolling.
• Ensure the egg whites bowl is clean and free of fat for maximum volume.
• Vanilla paste enhances flavor, but you can substitute with vanilla extract if needed.

Storage

Store the Swiss roll covered in the refrigerator for up to 2 days. For best texture and flavor, consume within this time. Reheat is not recommended as the cream filling may separate. Leftover compote can be stored in an airtight container in the fridge for up to a week or frozen for later use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries for the compote?

Yes, frozen blackberries work well for the compote. Just thaw them before cooking, and you might need to adjust the cooking time slightly.

How do I avoid cracks when rolling the sponge?

Make sure the sponge is still slightly warm or roll it immediately after cooling while it’s flexible, using baking paper to help shape it. Avoid overfilling and do not bake the sponge too long to keep it soft.

Blackberry Vanilla Swiss Roll Cake Recipe

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★★★★★

4.5 from 143 reviews

This blackberry vanilla Swiss roll cake is a delightful summer dessert featuring a soft vanilla sponge cake rolled with homemade tangy blackberry compote and silky vanilla chantilly cream. The combination of fresh blackberries, rich vanilla flavors, and light whipped mascarpone cream creates an elegant and refreshing treat that’s perfect for warm weather and special occasions.

• Author: lina
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 1 Swiss roll cake, approximately 25-28 cm long, serves 8 1x
• Category: Dessert
• Method: Baking
• Cuisine: European
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vanilla Biscuit/Sponge

• 57g egg yolks
• 32g sugar (1)
• 118g egg whites
• 35g sugar (2)
• 2 tsp vanilla extract (Dr.Oetker recommended)
• 25g milk
• 23g sunflower oil (neutral vegetable oil)
• 30g flour (Type 550)
• 22g cornstarch
• 1g baking powder

Blackberry Compote

• 350g fresh blackberries
• 25g sugar (divided)
• 2g pectin NH
• 0.6g agar agar
• 20g lemon juice
• 1 tsp vanilla paste (Dr.Oetker)
• 1/2 packet vanilla sugar (Dr.Oetker)
• 1g cinnamon powder (optional)

Vanilla Chantilly

• 300g whipped cream
• 100g mascarpone cream
• 10g powdered sugar
• 1 vanilla pod, scraped out

Instructions

1. Prepare the Vanilla Biscuit/Sponge: In a stand mixer on medium-high speed, whisk together the 57g egg yolks and 32g sugar (part 1) until the mixture is thick, fluffy, and lighter in color. In a separate clean bowl, whisk the 118g egg whites with a pinch of salt, gradually adding the 35g sugar (part 2) while whisking on medium-high speed until stiff peaks form, being careful not to over-whip. Gently fold the egg yolk mixture into the egg whites in two parts, mixing carefully to maintain airiness. Sift the flour, cornstarch, and baking powder, then fold these dry ingredients gently into the batter, followed by the addition of milk and sunflower oil. Mix until smooth and free of clumps.
2. Bake the Sponge: Immediately pour the batter onto a baking tray lined with baking paper, spreading it evenly using a palette knife. Bake in a preheated oven at 175°C (347°F) for 15-20 minutes, or until the sponge feels soft to the touch and has a golden brown color. Allow the sponge to cool completely before proceeding to assembly to avoid cracking.
3. Make the Blackberry Compote: In a pot, combine fresh blackberries with two-thirds of the sugar, vanilla paste, vanilla sugar, lemon juice, and cinnamon if using. Bring the mixture to a boil over medium heat. In a small bowl, mix the remaining sugar with pectin NH. Once the berry mixture boils, stir in the pectin and sugar mixture and simmer for 1 minute. Remove from heat and pour into a bowl to cool completely. Reserve any leftover compote for other uses such as ice cream topping or freezing.
4. Prepare Vanilla Chantilly: In a mixing bowl, whip mascarpone cream, powdered sugar, and the scraped vanilla pod on low speed until smooth. Gradually add the whipped cream, mixing at medium-high speed until the mixture forms firm peaks and is pipe-able. Keep chilled until ready to assemble.
5. Assemble the Swiss Roll: Once the sponge has completely cooled, spread an even layer of the prepared blackberry compote onto the sponge, followed by a layer of vanilla chantilly cream. Be careful not to overfill to ensure easy rolling. Using the baking paper as a guide, gently roll the sponge into a log starting from one edge, creating a spiral of biscuit, compote, and cream. Chill the rolled cake before slicing and serving.

Notes

• Temper the eggs slightly before whisking for fluffier egg yolks.
• Ensure egg whites are free from yolk contamination and whisk in a fat-free clean bowl for maximum volume.
• Do not over-whip egg whites to avoid grainy texture and large air bubbles in the sponge.
• Sift dry ingredients to incorporate air and ensure even mixing.
• Avoid overbaking the sponge to keep it moist and flexible for rolling without cracking.
• Use baking paper or a silpat mat to make sponge removal and rolling easier.
• Cool the sponge completely before spreading filling to prevent melting and cracking.
• Do not overfill the roll to maintain structure and prevent filling from spilling out.
• Leftover blackberry compote can be stored frozen or refrigerated and used as dessert topping.

Keywords: blackberry swiss roll, vanilla sponge cake, berry swiss roll cake, vanilla chantilly, homemade berry compote, summer dessert, rolled cake, sponge cake roll