Blueberry White Chocolate Swiss Roll
Simple swiss roll sponge filled with a whipped blueberry white chocolate ganache
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.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.