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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
Cook Time 15 minutes
Total Time 45 minutes
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.