Indulge in the delightful fusion of fluffy sponge cake and sweet-tart blueberries with this easy Blueberry Cake Roll recipe. Perfect for brunch or dessert, it’s sure to impress!
Ingredients:
- 4 eggs (separated)
- 60g sugar
- 60g cake flour
- 15g milk
- 15g vegetable oil
- 1 tsp vanilla extract
- 200g fresh/frozen blueberries
- 200ml heavy cream (whipped with 2 tbsp sugar)
Steps:
1. Prepare Batter: Whisk egg yolks with milk, oil, and vanilla. Sift in flour and fold until smooth. In a separate bowl, beat egg whites to soft peaks, gradually adding sugar. Gently fold whites into yolk mixture.
2. Bake: Pour batter into a 15x10-inch parchment-lined baking sheet. Bake at 180°C (350°F) for 12-15 minutes until golden. Immediately invert onto a clean towel, peel off parchment, and roll with the towel. Cool completely.
3. Assemble: Unroll the cooled cake. Spread whipped cream evenly, scatter blueberries, and roll tightly again. Chill for 1 hour. Dust with powdered sugar before slicing.
Tip: For extra flavor, toss blueberries with 1 tbsp sugar before adding. Enjoy this light, fruity treat that’s as beautiful as it is delicious!
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