Chocolate sponge roll with blueberry jam

Ingredients

Chocolate Sponge Biscuit

100 grams (3.5 ounces) sugar
100 grams (3.5 ounces) eggs
45 grams (1.6 ounces) egg yolks
60 grams (2.1 ounces) egg whites
60 grams (2.1 ounces) flour
20 grams (0.7 ounces) cocoa
20 grams (0.7 ounces) butter

Blueberry Jam

180 grams (6.3 ounces) frozen blueberries
50 grams (1.8 ounces) sugar
7 grams (0.25 ounces) cornstarch
30 milliliters (2 tablespoons) water

Chocolate Cream

240 grams (8.5 ounces) cream cheese
75 grams (2.6 ounces) cream 33%
40 grams (1.4 ounces) sugar
45 grams (1.6 ounces) bitter chocolate

Equipment

Mixing Bowls
Several different sizes will be helpful for separating and mixing different ingredients.
Electric Mixer
An electric hand mixer or stand mixer is essential for whipping up the eggs and cream cheese mixtures.
Whisk
A hand whisk is great for blending ingredients and ensuring a smooth texture.
Baking Sheet and Mat
Use a non-stick silicone or teflon mat on your baking sheet to prevent sticking and ensure an even bake.
Spatula
A flexible spatula will help you fold ingredients together without losing airiness.
Cling Film
Essential for wrapping and stabilizing the roll in the fridge.

Instructions

Step 1

Step 1: Melt the butter and allow it to cool to room temperature. Tip: Ensure the butter is completely cool to avoid cooking the eggs when combined.

Step 2

Step 2: Whip the whole eggs and yolks with half of the sugar until a fluffy foam forms. Tip: Use a mixer on medium speed to achieve the best consistency.

Step 3

Step 3: In a separate bowl, whip the egg whites, gradually adding the remaining sugar, until soft peaks form. Tip: The pattern on the mass should quickly disappear and the mass should not hold its shape firmly.

Step 4

Step 4: Gently combine the whipped egg masses. Sift the flour and cocoa together, then gently fold them into the combined egg mixture with gentle movements. Tip: Use a spatula and fold, do not stir to maintain the airiness.

Step 5

Step 5: Add two tablespoons of the dough to the melted butter, mix well, and then fold this mixture back into the main batter. Tip: This makes it easier and faster to incorporate the fats.

Step 6

Step 6: Spread the batter in an even layer on a parchment-lined silicone or Teflon mat measuring 11.80 x 15.75 inches (30 x 40 cm). Tip: Make sure the layer is even for uniform baking.

Step 7

Step 7: Bake the sponge biscuit in a preheated oven at 392°F (200°C) for 12 minutes. Do not overdry. Tip: The biscuit should be pliable enough to roll without cracking.

Step 8

Step 8: Remove the biscuit from the parchment, trim any uneven edges, if necessary. Turn the biscuit over and carefully remove the mat. Allow it to cool completely. Tip: Cooling on a wire rack prevents condensation from making the biscuit soggy.

Step 9

Step 9: For the blueberry jam, heat the blueberries with sugar in a saucepan until boiling. Tip: Stir occasionally to prevent burning.

Step 10

Step 10: Mix the water with cornstarch until smooth. Add this mixture to the boiling blueberries while stirring. Boil for 1 minute, then remove from heat and allow to cool. Tip: Keep stirring to avoid lumps and ensure a smooth consistency.

Step 11

Step 11: Whip the cold cream cheese with cream and sugar until smooth and light. Tip: Use cold ingredients for a better whip.

Step 12

Step 12: Melt the chocolate and let it cool to room temperature. Fold the cooled chocolate into the whipped cream cheese mixture. Tip: Mix gently to maintain the airy texture.

Step 13

Step 13: Place the cooled biscuit on cling film. Spread the chocolate cream evenly over the biscuit, then spread the chilled blueberry jam on top. Tip: An offset spatula works great for spreading.

Step 14

Step 14: Gently roll the biscuit from one end, using the cling film to help. Wrap the roll tightly with cling film, pressing gently. Refrigerate for a couple of hours to stabilize. Tip: Chilling helps the roll hold its shape better when sliced.

Step 15

Step 15: After stabilizing, remove the cling film and sprinkle the roll with cocoa powder before serving. Tip: Use a fine sieve for an even cocoa powder distribution.

Servings

The best part of this delightful Chocolate Blueberry Roll is that it’s incredibly versatile for any occasion. **Slice it into elegant rounds** and serve on a fancy platter for your next dinner party, complete with a dusting of powdered sugar for extra flair. For a fun weekend treat, **add a scoop of vanilla ice cream** on the side for a delicious contrast of hot and cold. 🍨 Want to make it even more special? **Top with fresh blueberries and a drizzle of white chocolate** for that gourmet touch. 🌟 This roll is also perfect for a *cozy afternoon tea*; just enjoy it with a hot cup of Earl Grey. ☕️ No matter how you serve it, this dessert is guaranteed to be the hit of any gathering. Plus, it’s not only delicious but also looks stunning on any table—an Instagram-worthy delight! 📸✨

Variations

You can easily adapt this recipe to be gluten-free and vegan without sacrificing any of its deliciousness. 🌱 Gluten-Free Variation: Replace the regular flour with a gluten-free baking blend. Ensure that the blend you choose includes xanthan gum or another binding agent to maintain the texture of the sponge. Vegan Variation: Substitute the eggs with a flaxseed or chia seed mix (1 tablespoon of seeds mixed with 3 tablespoons of water per egg), and use a vegan cream cheese and non-dairy cream for the filling. You can also use vegan butter in place of regular butter. 🥥 With these easy tweaks, everyone can enjoy a slice of this delectable roll!

Faq

Why is my sponge cake too dry?
Overbaking can cause the sponge cake to dry out. Be sure to keep an eye on it and remove it from the oven once it appears set and springy.
How do I prevent my roll from cracking?
Make sure not to overbake the sponge and roll it while it is still slightly warm.
Can I make the components in advance?
Yes, you can prepare the sponge, jam, and cream up to a day in advance and assemble the roll just before serving.
Can I use fresh blueberries instead of frozen?
Absolutely! Fresh blueberries work just as well, though you might need to adjust the cooking time slightly as they have less moisture than frozen ones.
How can I make my whipped cream fluffier?
Ensure that both your cream and mixing bowl are very cold before whipping. This helps incorporate more air for a lighter texture.
What's the best way to melt chocolate without burning it?
Use a double boiler or microwave it in short bursts, stirring in between to avoid overheating.