Blueberry White Chocolate Swiss Roll Recipe
This Blueberry White Chocolate Swiss Roll Recipe is a real show stopper but is actually surprisingly simple to make. The swiss roll sponge is super easy to make, needing only 3 ingredients! Eggs, caster sugar and flour creates a light sponge recipe that is perfect to roll with any sweet filling. I’ve used a Blueberry White Chocolate Whipped Ganache filling and fresh blueberries but you could use whipped cream and fruit, buttercream or any mousse.
What’s the difference between a Swiss Roll and a Roulade?
Swiss Rolls are generally made with a sweet sponge rolled with a sweet filling. A Roulade can be many things rolled with a filling, it could be a meringue roulade or gluten free cake roulade (See Here for my Chocolate & Peanut Butter Roulade) or even a savoury roulade with smoked salmon and cream cheese. Swiss rolls are technically a roulade, but not all roulades are swiss rolls.
So how do I make this Blueberry White Chocolate Swiss Roll Recipe from scratch?
Blueberry White Chocolate Ganache
To make this recipe, we begin by making the blueberry white chocolate whipped ganache. For tips and the method for this, check out my post here on Blueberry White Chocolate Whipped Ganache Recipe. The ganache must be fully cooled before you can whip it to fill the cooled sponge.
Swiss Roll Sponge
The swiss roll sponge is a very simple sponge recipe, needing only 3 ingredients(eggs, caster sugar and flour).
To begin making this sponge, add the eggs and caster sugar to a large mixing bowl. Beat on a medium-high speed with an electric whisk or stand mixer with a whisk attachment for 4-5 minutes until it reaches the ribbon stage. This means the eggs will have doubled in size and they will be pale. When you lift the whisk from the bowl the eggs should be thick enough to fall onto the surface of the eggs and leave trails. The ribbon lines should stay suspended on top of the batter, remaining clearly visible on the surface for a few moments before slowly disappearing.
Next, place the plain flour into the sieve and gently sieve into the whipped eggs. Using a rubber spatula, carefully “fold” the flour into the eggs. Folding means that you carefully mix with a rubber spatula by cutting through the middle of the mixture and using a scooping motion gently lift the batter on the bottom up to the top while scraping along the side of the bowl. Continue this motion until most of the lumps of flour have been incorporated. Take care not to knock out too much air by over mixing.
Pour onto a greased and lined rectangular swiss roll tray, something like this one, and spread out evenly. Bake for 12 minutes until evenly light brown on top. Place a sheet of baking paper larger than the tray onto a clean work surface. Sieve two tablespoons of icing sugar directly onto the paper. When the sponge has cooked, remove it from the oven. Immediately turn upside down onto the icing sugar so the top of the sponge is on the bottom. Using the baking paper as a guide, roll up the sponge as if making cinnamon rolls. Wrap the roll in the baking paper. Take a damp cloth or tea towel and wrap around the paper. Leave to cool.
How to roll the swiss roll
Once the sponge has completely cooled, whip up the cold blueberry white chocolate ganache until thick. Carefully unroll the sponge and spread the whipped ganache evenly over the sponge. Scatter the fresh blueberries over the whipped ganache. Carefully roll the sponge up again using the baking paper as a guide. Use any remaining whipped ganache to decorate on top. Chill the swiss roll in the fridge for 5-10 minutes before cutting and serving.
How long will this Blueberry White Chocolate Swiss Roll last?
The sponge will keep for about a day once cooked. Roll it while hot with baking paper, wrap it in a damp cloth and leave it at room temperature until you are ready to fill. Once filled, store in the fridge wrapped lightly in cling film for up to 3 days. To freeze once filled, don’t decorate the top and wrap tightly in cling film before placing in the freezer. The filled swiss roll will last for up to 3 months in the freezer.
Why did my swiss roll crack?
There are a few issues you could run into that creates cracks in the swiss roll sponge.
If the flour isn’t fully incorporated and there are large lumps left, there may be lumps of flour left in the cooked sponge, making it crack in places.
The sponge must be rolled while it’s still hot and pliable. If you try to roll the sponge once it has cooled it may crack. If you can’t roll while hot, place a damp cloth over the surface of the sponge as soon as it comes out of the oven and roll as soon as you can.
You might have slightly over cooked the sponge. Oven temperatures can differ wildly and using an oven thermometer can help gauge the correct oven temperature. Try decreasing the temperature by 10 degrees and reducing the bake time by 2 minutes the next time.
Want more Cake Recipes? Check out my Cake Category, here.
How about Chocolate Recipes? Have a look at my Chocolate Category, here.
Blueberry White Chocolate Swiss Roll
Equipment
- Large mixing bowl
- Electric whisk or stand mixer with whisk attachment
- Sieve
- Rubber spatula
- 38cm x 26cm Rectangle Swiss Roll Tray
Ingredients
Sponge Recipe
- 4 whole eggs
- 90 grams caster sugar
- 120 grams plain flour
Blueberry White Chocolate Whipped Ganache
- 300 grams double or heavy whipping cream
- 200 grams white chocolate
- 1 tsp vanilla extract
- 50 grams honey
- 60 grams blueberry puree
- 50 grams fresh blueberries
Instructions
Sponge
- Preheat oven to 190°c (380°f) or 180°c (360°f) if fan assisted.
- In a large mixing bowl, whisk the eggs and sugar with an electric whisk or stand mixer with the whisk attached. Beat on medium-high for 4-5 minutes until pale and fluffy.
- Carefully sieve in the flour and fold with a rubber spatula until no lumps remain.
- Pour into the greased and lined baking tray and spread out evenly to all corners.
- Bake for 12 minutes.
- When cooked, remove from the oven. Lay out a sheet of baking paper and sieve on some icing sugar.
- Turn the sponge upside down and lay the top of the sponge onto the icing sugar.
- Using the paper as a guide, roll the sponge up as if making cinnamon rolls, but keeping the paper tight to the sponge. Take a lightly damp cloth/tea towel and wrap around the sponge and allow to cool.
Blueberry White Chocolate Whipped Ganache
- In a small saucepan, combine 200 grams of the cream, all the white chocolate, vanilla and honey.
- Warm on a low heat until all the chocolate has fully melted.
- Remove from the heat and add the remaining cream and blueberry puree. Whisk briefly and then using a hand blender, blend until everything is fully combined.
- Pour into a medium sized bowl or airtight container and chill in the fridge for a couple hours or overnight preferably.
- Once fully cooled, pour the ganache into a large mixing bowl and whisk on medium-high with an electric whisk or stand mixer with whisk attachment for 2-3 minutes until thick and pipeable.
- Once the sponge has cooled, unroll it carefully.
- Spread the blueberry white chocolate evenly over the sponge. Sprinkle the fresh blueberries over the ganache and roll back up using the baking paper as a guide.
- Place into the fridge for 5-10 minutes before cutting and serving.
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