Blueberry and Kiwi Swiss Roll
 
Prep time
Bake time
Total time
 
This light and airy cake filled with fresh kiwis and blueberries is the ultimate dessert! It's really simple to make and takes only about 30 minutes start to finish.
Author:
Makes: one 10" roll
Ingredients
  • For the Sponge:
  • Eggs, 5 (room temp.)
  • Caster sugar, ¾cup
  • Flour, ¾ cup
  • Vanilla Essence, 1 teaspoon
  • Baking Powder, ½ teaspoon
  • Lemon Zest and Juice, 1 large lemon
  • For the Glaze:
  • Icing Sugar, 5 teaspoon
  • Water, ½ cup
  • Lemon Juice, 1 tablespoon
  • For the Frosting:
  • Whipping Cream (sweetened), 1 cup
  • Kiwi, 1 cup (chopped)
  • Blueberries, ½ cup
  • Lemon Zest, 1 lemon
Method
  1. Preaheat oven to 180 degrees Celsius.
  2. Whisk eggs with a hand mixer until pale and foamy for about 2-3 minutes.
  3. Gradually add the caster sugar and whisk on high for 7 minutes or until the eggs triple in size and turn really light and foamy.
  4. Fold in the flour, baking powder, lemon zest and juice, and mix until everything is properly mixed. Make sure you don't whisk too much or you could end up knocking the air out.
  5. Grease a cookie sheet with oil and line it with butter paper. Pour the batter on it and bake for 8-10 minutes or until the sponge is lightly golden and puffed up.
  6. Transfer the sponge to a tea towel and roll it in the cloth (please watch the video for this step). Refrigerate for atleast 1 hour.
  7. When you're ready to serve, whisk whipping cream for atleast 4-5 minutes or until stiff peaks form.
  8. Roll out the sponge and spread the whipping cream on it using a spatula. Sprinkle the kiwi and blueberry on top and start rolling from one end to the other. The sponge might stick to the tea towel, but its okay, just keep going.
Recipe by Sugar & Spice by Radhika at https://sugarnspicebyradhika.in/kiwi-and-blueberry-swiss-roll/