Swiss Roll Cake with Blueberry Fillings

Hubby & I are swiss roll cake lover..I baked a swiss roll cake (green tea flavor with red bean paste) before but wasn't successful..I couldn't roll up the cake and it got cracked in the end..furthermore, the texture wasn't soft enough..I kinda gave up but I decided to give myself another chance..so I checked out my favourite recipe website for tips..please click here for reference.

 

 

Ingredients

Sponge Cake:
4 large eggs
1 large (20 grams) egg yolk
1/3 cup (35 grams) sifted cake flour
3 tablespoons (30 grams) cornstarch (corn flour)
1/2 cup (100 grams) plus 1 tablespoon (15 grams) granulated white sugar (divided)
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar (optional)

Blueberry Whipped Cream: 
1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 - 2 tablespoons (15-30 grams) granulated white sugar
1/3 (80 ml) blueberry jam (or other flavored jam) or 1/2 cup (120 ml) lightly sweetened blueberry sauce or strawberry sauce
** I used blueberry fillings bought from bakery shop

Method
For Sponge Cake: Preheat oven to 450 degrees F (230 degrees C) and place oven rack in the center of the oven. Butter, or spray with a nonstick vegetable spray, a 17x12 inch (43x30 cm) baking pan, line it with parchment paper, and then butter and flour the paper (or spray with a nonstick vegetable/flour spray).

While the eggs are still cold separate two of the eggs, placing the yolks in one bowl and the whites in another bowl. To the yolks, add the additional yolk, and the two remaining eggs. Cover bowls with plastic wrap and allow the eggs to come to room temperature (about 30 minutes). Meanwhile, in a small bowl whisk the flour with the cornstarch.

Place the egg yolks and whole eggs, along with 1/2 cup (100grams) of the sugar, in your electric mixer, fitted with the paddle attachemnt. Beat on high speed for five minutes, or until thick, pale yelloe and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Then beat in the vanilla extract. Sift half the flour mixture over the beaten egg mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture into the batter and fold in.

In a clean bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Sprinkle in the remaining one tablespoon sugar and beat until stiff peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites.

Pour the batter into the prepared pan, spreading evenly with an offset spatula or spoon. Bake for about 6-8 minutes or until golden brown and when lighly pressed, springs back. Immediately upon removing the cake from the oven sprinkle with icing sugar and then invert the cake onto a clean towel. Remove the parchment paper, sprinkle with icing sugar, and roll up the sponge, with the towel. Place on a wire rack to cool.

For Blueberry Whipped Cream: Place your mixing bowl and whisk attachment in the freezer for 15 minutes. Then place the whipping cream, vanilla extract, and sugar into the bowl and beat until soft peaks form. Add the jam and beat just until stiff peaks form.

To Assemble: Unroll the sponge, spread with the cream and reroll. Cover and chill in the refrigerator for few hours. Just before serving, dust with icing sugar.