Ingredients with Measurements:
- 4 eggs
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup black sesame seeds
- 1/2 cup blueberries
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Special equipment needed:
- Electric mixer
- Parchment paper
- Baking sheet
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a small pan, toast the black sesame seeds over medium heat until fragrant, about 3-4 minutes. Let cool.
3. In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer until light and fluffy, about 5 minutes.
4. Sift the flour into the egg mixture and fold gently until just combined.
5. Add the toasted black sesame seeds and fold gently until evenly distributed.
6. Pour the batter onto the prepared baking sheet and spread it evenly with a spatula.
7. Bake for 12-15 minutes, or until the cake is golden brown and springs back when touched.
8. While the cake is baking, prepare the filling. In a medium mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
9. Once the cake is done, remove it from the oven and let it cool for 5 minutes.
10. Place a sheet of parchment paper on top of the cake and flip it over onto a wire rack.
11. Remove the parchment paper from the bottom of the cake and let it cool completely.
12. Once the cake is cooled, spread the whipped cream filling evenly over the top of the cake.
13. Scatter the blueberries over the whipped cream filling.
14. Starting at one end, gently roll the cake into a spiral, using the parchment paper to help you.
15. Transfer the rolled cake onto a serving platter.
16. Chill the cake in the refrigerator for at least 30 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 220
Total fat: 11g
Saturated fat: 6g
Cholesterol: 105mg
Sodium: 30mg
Total carbohydrates: 26g
Dietary fiber: 1g
Total sugars: 17g
Protein: 4g
Substitutions for ingredients:
- Instead of black sesame seeds, you can use white sesame seeds or poppy seeds.
- Instead of blueberries, you can use raspberries, strawberries, or blackberries.
- Instead of heavy cream, you can use whipped coconut cream or whipped cream cheese.
Variations:
- Add lemon zest to the whipped cream filling for a citrusy twist.
- Use matcha powder instead of black sesame seeds for a green tea Swiss roll.
- Add chopped nuts, such as almonds or pecans, to the whipped cream filling for extra crunch.
Tips and tricks:
- Make sure to beat the eggs and sugar until light and fluffy to ensure a light and airy cake.
- Don't overmix the batter once you've added the flour, or the cake will be tough.
- Use a serrated knife to cut the Swiss roll for clean slices.
- Chill the cake before slicing to make it easier to handle.
Storage instructions:
Store the Swiss roll in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Serve the Swiss roll chilled.
Presentation ideas:
Dust the top of the Swiss roll with powdered sugar before serving.
Garnishes:
Top the Swiss roll with fresh blueberries or a sprinkle of black sesame seeds.
Pairings:
Serve the Swiss roll with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake cracks when rolling, don't worry! Simply cover the cracks with whipped cream or powdered sugar.
- If the cake is too dry, brush it with a simple syrup made of equal parts sugar and water before filling it.
Food safety advice:
Make sure to store the Swiss roll in the refrigerator to prevent spoilage.
Food history:
Swiss rolls originated in Central Europe in the 19th century and were originally called "jelly rolls." The name "Swiss roll" came about during World War I, when it was mistakenly believed that the cake originated in Switzerland.
Flavor profiles:
The black sesame seeds add a nutty, toasty flavor to the cake, while the blueberries provide a sweet and tart contrast. The whipped cream filling is light and airy, with a hint of vanilla.
Serving suggestions:
Serve the Swiss roll as a dessert or a sweet snack.
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