Blueberry and lemon sponge roll

AUTHOR
Valentine Lee
DIFFICULTY
easy
RATING
3 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 12
  • 4 Eggs (size M)
  • 150 g Sugar
  • 2 Egg Yolk
  • 7-10 Tbsp grated rind of 1/2 untreated lemon
  • 125 g Flour
  • 1/2 TEASPOON Baking Powder
  • 250 g Blueberries
  • 3 sheets white gelatine
  • 300 g (1 jar 400 g) lemon curd
  • 500 g Whipped cream
  • 1 package Raspberry-flavoured sherbet powder
  • 1 package Vanillin sugar
  • 10-12 candied violets
  • 10-12 candied rose petals
  • baking paper
  • 1 clean dishtowel
  • 7-10 Tbsp Sugar

Directions

  1. 1

    Separate eggs. Beat the egg whites and 1 tablespoon of cold water until stiff and finally add 75 g sugar little by little. Fold in the egg yolks one after the other. Add lemon zest. Mix flour and baking powder, sieve onto the egg foam mixture and fold in carefully. Spread the mixture evenly on a baking tray lined with baking paper.

  2. 2

    Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 10 minutes. Moisten a clean tea towel, place on the work surface and sprinkle with approx. 3 tablespoons of sugar. Use a knife to remove the sponge cake plate from the edge and turn it over onto the tea towel. Peel off the baking paper and beat the cloth over the sponge cake from all sides. Let it cool down. In the meantime, sort out blueberries, wash and drain well. Soak the gelatine in cold water. Spread Lemon Curt on the cooled sponge cake. Beat 375 g cream and 30 g sugar until almost stiff. Squeeze out the gelatine, dissolve it and mix it with some cream in the pot. Add to the remaining cream and fold in. Spread the cream on the lemon curd layer and sprinkle with blueberries (put 12 aside for decoration).

  3. 3

    Soak the gelatine in cold water. Spread Lemon Curt on the cooled sponge cake. Beat 375 g cream and 30 g sugar until almost stiff. Squeeze out the gelatine, dissolve it and mix it with some cream in the pot. Add to the remaining cream and fold in. Spread the cream on the lemon curd layer and sprinkle with blueberries (put 12 aside for decoration). Press blueberries into the cream. Roll up the sponge cake from the long side using the tea towel and leave on the seam side. Cover well with foil and put in a cool place for 5-6 hours (or overnight). To decorate, sprinkle roll with remaining sugar and sprinkle with sherbet powder as desired. Whip the remaining cream and vanilla sugar until stiff and place in a piping bag with perforated spout. Cut roll into 10-12 cake pieces and decorate with cream, remaining blueberries, candied violets and rose petals

  4. 4

    Press blueberries into the cream. Roll up the sponge cake from the long side using the tea towel and leave on the seam side. Cover well with foil and put in a cool place for 5-6 hours (or overnight). To decorate, sprinkle roll with remaining sugar and sprinkle with sherbet powder as desired. Whip the remaining cream and vanilla sugar until stiff and place in a piping bag with perforated spout. Cut roll into 10-12 cake pieces and decorate with cream, remaining blueberries, candied violets and rose petals

  5. 5

    On 12 pieces:

Nutrition Facts

KCAL
350 kcal
CARBS
36 g
FATS
20 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

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