Blueberry Swiss Roll

How to prepare blueberry swiss roll

1. Sift the flour together with the cornstarch, baking powder, and salt.
2. Separate the eggs. Beat the yolks with half of the sugar using a mixer until you get a pale yellow cream (about 4 minutes).
3. Add the oil in a thin stream while continuing to mix. Then add the milk and vanilla seeds and mix for another 30 seconds.
4. In another bowl, beat the egg whites to soft peaks. Start adding the remaining sugar gradually along the edge of the bowl while continuing to mix. Beat well until you get stiff peaks that hold on the whisk.
5. Add half of the flour mixture to the egg yolk cream, folding gently with a whisk. Then add 1/3 of the egg white foam, folding gently with bottom-to-top motions. Add the remaining flour. Add half of the remaining egg white foam and then the rest. Always fold gently so the egg whites don't deflate.
6. Line the oven tray (33 x 37 cm) with parchment paper. Dip a paper towel in oil and grease the paper.
8. Pour the batter into the tray and level it gently with the back of a spoon. Make sure it has an even thickness, especially towards the edges.
9. Bake the sheet at 180°C for 10 minutes.
10. Remove the tray from the oven and run a knife along the edge of the sponge in case it stuck to the sides. If the edges are dry that's fine, you can trim them now or they'll be cut after rolling.
11. Pull the sheet along with the parchment paper out of the tray. Roll the warm sheet (along the long side) using the paper underneath to help. Leave the sheet rolled (in parchment paper or a damp towel) until completely cooled (about 15 minutes).
12. Meanwhile, mix the mascarpone with the blueberry jam. Depending on how soft your jam is, add just enough cream to make the mixture spreadable, not too stiff. Taste and add powdered sugar if needed (depending on how sweet your jam is).
14. Carefully unroll the sheet and spread the mascarpone and blueberry cream over the entire surface. Roll it back up. Wrap the roll in parchment paper to make sure it stays rolled. Refrigerate for at least 30 minutes, then it can be sliced.

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