Blueberry Swiss Roll and a Book Review #SundayFunday #CooktheBooks

 Tender lemony sponge cake, filled with blueberry mascarpone cream, and rolled into a neat little package.

The Sunday Funday Bloggers are sharing Sponge Cake Recipes today..........

Mayuri of Mayuri's Jikoni is hosting this week and informed us that "Though Sponge Cake is quintessentially an English cake, US celebrates Sponge Cake Day on 23rd August." and invited us to share a sponge cake recipe or a recipe using sponge cake.

Let's see what everyone baked up........

• Blueberry Swiss Roll from A Day in the Life on the Farm
• Busy Woman's Sponge Cake from Our Good Life
• Genoise Madeleines from Karen's Kitchen Stories   
• Lime Sponge Cake from Sneha's Recipe 
• Mini Victoria Sponge Cakes from Amy's Cooking Adventures 
• Mixed Berry Sponge Cake from Mayuri's Jikoni

By sheer coincidence, I was listening to Mrs. Quinn's Rise to Fame, a novel featuring 77-year-old Jennifer Quinn, who, fearing her time to make a legacy for herself is nearing the end, tries out and secures a spot on Britain Bakes.

One of the first on-air competitions has them baking a sponge....How apropos.

The book is truly a love story, about Jennifer and her husband, Bernard, who are soon celebrating 60 years of marriage.  They love each other very much, but Jennifer's first love was baking.  The book shifts between Jennifer's memories of life before Bernard and the present, with a food memory tying the two together.  

It is a touching story.  Jennifer's sponge was a great success, as was mine, which I served as dessert when having friends for dinner.  Claudia of Honey from Rock chose it as our August/September selection for our Cook the Books Club.  Cook the Books is a fun, easy-going club where 4 books are chosen each year.  You get 2 full months to read the book and share a recipe inspired by it, which the host publishes in a round-up for the rest of the group.  You can learn more about how to join us in the Guidelines section of the club page.  

Sponge cake is such a great foil for other flavors.  You can use it in many different forms and fill or cover it with any of your favorite ingredients.  I chose blueberries and mascarpone cream for this Swiss Roll. 

A thin sponge cake rolled around a fruit or cream filling is called a Swiss Roll in the UK and Canada, a Jelly Roll in the USA, and a Roulade in France.  

Whether you turn it into a jelly roll, use it as a base for strawberry shortcake, make this beautiful Spring Celebration Cake that I shared way back in 2015, or follow one of the recipes shared above for this event, you will make everyone happy when you celebrate Sponge Cake Day today!!

Desserts, Cake, Jelly Roll, Sponge Cake, Blueberries, Swiss Roll, Mascarpone

Desserts, Cake

American

Yield: 12 servings

Author: Wendy Klik

Blueberry Swiss Roll

 Tender lemony sponge cake, filled with blueberry mascarpone cream, and rolled into a neat little package.

Prep time: 20 MinCook time: 10 MinInactive time: 1 H & 30 MTotal time: 2 Hour

Ingredients

For the Sponge

• 4 eggs
• 1/2 c. sugar
• 2 T. vegetable oil
• 1/2 t. vanilla
• dash of salt
• 3/4 c. cake flour

Blueberry filling

• 1/2 T. cornstarch
• 1/2 T. water
• 1/2 T. lemon juice
• 1 c. blueberries + extra for garnish
• 2 T. sugar
• 1 t. lemon zest
• 1/2 t. vanilla
• pinch of salt

Mascarpone Cream

• 5 oz. Mascarpone Cheese
• 3 T. powdered sugar
• 1 t. vanilla
• 1 1/4 c. heavy cream

Instructions

Sponge Cake

1. Separate the eggs. Place the yolks into a small bowl and set aside. Place the whites into the small bowl of a stand mixer fitted with the whisk attachment.
2. Whisk the whites on high speed until foamy. Add 1/4 cup of the sugar and continue whisking until medium-stiff peaks form. Set aside.
3. Place the yolks, remaining sugar, vanilla, oil, and salt in the large bowl of the stand mixer fitted with the paddle attachment, and beat until thick, pale, tripled in volume, and dropping thick, flowing ribbons when the beater is raised.
4. Using a rubber or silicone spatula, gently fold a third of the egg whites into the yolk batter, trying not to deflate the air bubbles. Repeat this twice more until all the whites are incorporated.
5. Sift the flour over the combined batters and gently fold just until incorporated. Pour into a jelly roll pan lined with parchment and bake in a preheated 350* oven for 10-12 minutes, until light golden brown and the cake springs back when lightly touched.
6. Lay a clean kitchen towel onto the counter and generously dust it with powdered sugar. Carefully tip the cake onto the towel and peel off the parchment paper. Dust the cake with more powdered sugar and, starting at the short end, roll the cake into a spiral. Place onto a cooling rack and let cool to warm temperature.

Blueberry Filling

1. Combine the cold water, lemon juice, and cornstarch in a small saucepan. Whisk into a slurry then add the blueberries, sugar, zest, vanilla, and salt.
2. Cook over medium heat, stirring, until the mixture boils, thickens, and becomes glossy and jam-like. Boil for 2 minutes, stirring constantly, and remove from heat. Set aside to cool.

Mascarpone Cream

1. Combine the Mascarpone, powdered sugar, and vanilla into the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until combined.
2. Increase the speed to medium and gradually add the heavy cream. Continue beating until the mixture is thick and holds shape. Set aside.

Assembly

1. Carefully unroll the cake and spread with 3/4 c. of the whipped cream mixture, using an offset spatula and leaving a 1/2" border on the edges.
2. Dollop the blueberry mixture over the cream and spread to cover with an offset spatula.
3. Reroll the cake without the towel. Once rolled, cover completely with the towel and refrigerate for at least one hour.
4. Place the cake onto a serving platter and decorate with remaining Mascarpone cream and reserved blueberries.

Nutrition Facts

Calories

265

Fat (grams)

18 g

Sat. Fat (grams)

10 g

Carbs (grams)

21 g

Fiber (grams)

1 g

Net carbs

21 g

Sugar (grams)

14 g

Protein (grams)

4 g

Sodium (milligrams)

41 mg

Cholesterol (grams)

94 mg

Similar Recipes

Pumpkin Roll

Tiger Cake

Firecracker Roll

Joconde

https://adayinthelifeonthefarm.blogspot.com/2026/08/blueberry-swiss-roll-and-book-review.html

Property of A Day in the Life on the Farm