Blueberry Sponge Roll Slice

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Blueberry Sponge Roll Slice
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45 min.


6 eggs
½ cup sugar
1 pinch salt
1 generous pinch grated Lemon peel
2 Tbsps Corn starch
¾ cup flour
sugar (for rolling up)
cup Blueberry Jam
½ cup Blueberries
1 cup double cream (or whipping)
1 Tbsp powdered sugar
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Product recommendation
Can be frozen. Alternatively cover the sponge with a damp tea towel, roll up and leave to cool. Then unroll, fill with jam and a little of the cream and roll up again.

Preparation steps

For the sponge, separate the eggs. Beat the egg whites until they form stiff peaks, gradually trickling in half of the sugar. Beat the egg yolks with the other half of the sugar, salt and grated lemon peel until thick and creamy. Fold the egg yolk mixture into the beaten egg whites with a whisk. Mix the flour and cornflour, sieve onto the egg mixture and fold in. Spread the sponge mixture evenly in a Swiss roll tin lined with baking parchment and bake in a preheated oven (200 °C with top and bottom heat) for 10–12 minutes (Insert a needle or cocktail stick to see if it is done. ). Take out of the oven and turn the sponge onto a clean tea towel sprinkled with sugar. Pull off the paper, spread the blueberry jam on the sponge and roll up lengthwise. Leave to cool.
Wash the blueberries and drain very well. Whip the cream with the icing sugar until stiff, fold in the blueberries and serve with the sponge roll.