Recipe for Blackberry and Basil Swiss Roll

Blackberry and Basil Swiss Roll is a delightful dessert that combines the sweetness of blackberries with the fresh, aromatic taste of basil. This rolled sponge cake is not only visually appealing but also bursting with flavor. With its unique taste, this dessert can easily become the star of any gathering or a comforting treat for yourself.

why you will love this recipe

This recipe is special for several reasons. First, it is a fun and creative way to use seasonal berries. The combination of blackberry and basil offers a fresh twist that is perfect for summer picnics or garden parties. Additionally, making a Swiss roll is a great skill to learn in the kitchen, and it’s easier than it looks! You will impress your friends and family with this elegant dessert.

how to make Blackberry and Basil Swiss Roll

Step-by-step overview

To prepare the Blackberry and Basil Swiss Roll, start by gathering your ingredients. You will need:

Ingredients:

• 4 large eggs
• 100g caster sugar
• 100g all-purpose flour
• 1 tsp baking powder
• 100g blackberries, pureed
• 1-2 tbsp fresh basil, finely chopped
• 200ml double cream
• Extra blackberries and basil for garnish

Directions:

1. Preheat your oven to 180°C (350°F). Line a baking tray (roughly 33×23 cm) with baking parchment.
2. In a bowl, whisk together the eggs and sugar until they are thick and pale. This should take about 5 minutes.
3. Sift in the flour and baking powder gently, folding it in until combined.
4. Fold in the blackberry puree and chopped basil until evenly mixed.
5. Pour the batter into the prepared baking tray and spread it evenly.
6. Bake for 12-15 minutes, or until golden brown and springy to the touch.
7. While baking, prepare a clean tea towel dusted with sugar.
8. Once the cake is done, turn it out onto the tea towel, peel off the parchment, and roll it up gently to cool.
9. After completely cooled, whip the double cream until soft peaks form. Unroll the cake, spread the cream, and add a few whole blackberries.
10. Roll it back up carefully, and chill in the fridge for at least 30 minutes before serving.

how to serve Blackberry and Basil Swiss Roll

Slice the Swiss roll into portions and serve it on a plate. You can garnish each slice with additional blackberries and basil leaves for an elegant touch. A drizzle of blackberry sauce can also enhance the presentation while adding extra flavor.

how to store Blackberry and Basil Swiss Roll

To store the Swiss roll, wrap it tightly in plastic wrap and keep it in the refrigerator. It will last for up to 3 days, maintaining its flavor and freshness. If you prefer, you can also store individual slices in an airtight container.

tips to make Blackberry and Basil Swiss Roll

• Be gentle when folding in the flour to keep the cake light and fluffy.
• Make sure to roll the cake while it’s still warm to prevent cracking.
• Feel free to experiment with other fruits and herbs, like strawberries and mint, for different flavors.

variation

You can try different berry combinations, such as raspberries or blueberries. If you want a vegetarian option, replace the double cream with a dairy-free cream alternative.

FAQs

1. Can I use frozen blackberries instead of fresh?

Yes, you can use frozen blackberries; just make sure to thaw and drain them before pureeing to reduce excess liquid.

2. How can I make the cake more flavorful?

You can add a bit of lemon zest to the batter for extra depth in flavor.

3. What can I do if my roll cracks?

If the roll cracks when rolling, don’t worry! You can simply cover the seam with cream and fruits when serving. It’s all about the taste!

Blackberry and Basil Swiss Roll

A delightful dessert featuring a rolled sponge cake filled with blackberry puree and fresh basil, perfect for summer gatherings.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American, French

Calories: 250

Ingredients Method Notes

Ingredients

  

For the Swiss Roll

• 4 large large eggs
• 100 g caster sugar
• 100 g all-purpose flour
• 1 tsp baking powder
• 100 g blackberries, pureed
• 1-2 tbsp fresh basil, finely chopped

For the Filling and Garnish

• 200 ml double cream
• Extra blackberries and basil for garnish

Method

 

Preparation

1. Preheat your oven to 180°C (350°F). Line a baking tray (roughly 33 × 23 cm) with baking parchment.
2. In a bowl, whisk together the eggs and sugar until they are thick and pale, about 5 minutes.
3. Sift in the flour and baking powder gently, folding it in until combined.
4. Fold in the blackberry puree and chopped basil until evenly mixed.
5. Pour the batter into the prepared baking tray and spread it evenly.

Baking

1. Bake for 12-15 minutes, or until golden brown and springy to the touch.
2. Prepare a clean tea towel dusted with sugar while the cake bakes.
3. Once the cake is done, turn it out onto the tea towel, peel off the parchment, and roll it up gently to cool.

Assembly

1. After completely cooled, whip the double cream until soft peaks form.
2. Unroll the cake, spread the cream, and add a few whole blackberries.
3. Roll it back up carefully, and chill in the fridge for at least 30 minutes before serving.

Notes

Be gentle when folding in the flour to keep the cake light and fluffy. Make sure to roll the cake while it’s still warm to prevent cracking. You can also experiment with other fruits and herbs, like strawberries and mint, for different flavors.