Blueberry Cake Roll

This blueberry Swiss roll cake makes a stunning dessert. It's an airy sponge roll filled with blueberry filling and whipped mascarpone cream.

Beat 4 egg whites with a 1/4 cup sugar until medium-stiff peaks.

Whisk egg yolks, oil, remaining sugar, vanilla and salt until tripled in volume.

Fold in the egg whites carefully.

Sift in cake flour. If you don't have cake flour you can make your own with all-purpose flour and cornstarch.

Gently fold into a thick and airy cake batter.

Pour into a jelly roll pan and spread it out evenly. Bake for around 10 minutes.

Tip onto a powdered sugar dusted towel and lift off the parchment paper.

Roll it up with the towel into a log and let it cool to room temperature.

Meanwhile, make the filling with blueberries, lemon juice and zest, sugar cornstarch and water.

Boil until thickened, then let it cool down.

Whip mascarpone cheese, powdered sugar, vanilla and heavy cream.

Unroll the cooled cake and add on the mascarpone cream. Spread it out.

Dollop over the blueberry filling and spread it out.

Roll the cake back up and chill for 30-60 minutes before serving.

Top with more cream and extra blueberries.

For the full recipe, see the link!