Print

Blackberry Vanilla Swiss Roll Cake Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/blackberry-vanilla-swiss-roll-cake-recipe/