I really like this swiss roll recipe because the cake's super light and fluffy, and the blueberry adds some nice texture. All in all, it's a AMAZING! I made my swiss roll super small so I'm going to give you all the double of what I did.
I love this recipe because sponge cake is super simple. Even though I made a small batch of this sponge cake (which was a terrible decision) it was still super easy to make.
Because my sponge cake was tiny, it needed a smaller baking sheet. So, I made this little aluminum foil baking sheet and it worked amazing! Make sure to butter yours though, otherwise it will stick.
Layer your cake with the blueberry filling, on a dish towel.
And there you have it! Super yummy and delicious!
Time: 45 minutes
1/4 cup granulated sugar
1/4 teaspoon baking soda
1/2 cup self-rising flour
1/2 cup blueberries
4 oz cream cheese
2 tablespoons butter
1/4 cup powdered sugar
4 tablespoons warm water
4 teaspoons lemon juice
4 teaspoons granulated sugar
Preheat oven to 350 degrees.
In a hand held mixer, combine sugar and eggs and beat on high for 5 minutes. Add flour and baking soda in 2 batches and fold. Pour onto baking sheet (or aluminum foil, see recipe note below). Bake for 10 minutes.
For the lemon glaze stir everything together, set aside.
Blueberry Frosting: cream cheese, powdered sugar, and lastly blueberries.
Once baked, set the cake on a dish towel and roll up. Leave alone until room temperature. Then add the lemon syrup and blueberry frosting, and roll again.
- The Bored Baker 👩🏽🍳
I made a small aluminum baking sheet for my cake!!!
This recipe is inspired by: https://www.bbc.co.uk/food/recipes/spongecake_1284 and https://natashaskitchen.com/blackberry-lemon-cake-roll-video/