Jelly roll

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After my 2 ambitious and failed experiments, I decided to make something simple. And this is probably that last of my summer berry-licous posts! This time it is blackberries that I used. As usual, it can be replaced with any berry, even a frozen one. In fact, any kind of fruit preserve goes great here as well. A Jelly roll, also known as a 'Swiss Roll' or just a Roulade. Even though it is called a Swiss Roll, it isn't really a cake that originated in Switzerland - just happens to be one of those things where adding the word 'Swiss' would imply quality, precision and elegance. Not sure why we need them for a recipe as simple and quick as this!

Pre-heat your oven to 375 degrees. Prepare the cake tin by lining it with aluminium foil and grease it with oil/butter/cooking spray. Use a larger than usual cake tin for this recipe. I used a cookie sheet because this cake needs to be thin and long.


Here is how I made it. You need
3 eggs
1/3 cup water
3/4 cups flour
powdered sugar
1 cup blackberries.
1/4 teaspoon salt
1/2 cup sugar + 2 tablespoon for making the jelly (As usual, you may want to increase the sugar to 3/4 cup. I don't like it to be overly sweet.)
1 teaspoon vanilla sugar (Or vanilla extract if you have)
1 teaspoon baking powder

Sift the flour, salt and baking powder. Take a large bowl and begin adding the ingredients. First crack the eggs, and beat them so they are light and airy. Add in the sugar and continue beating. Now add the water and vanilla. Now slowly add in the sifted flour, salt and baking powder. Continue beating. Once it is all mixed in, pour it into your prepared cake tin. Bake for about 15 minutes. Once done, take it out of the oven. While still hot, take the cake out of the tin, and roll it up. I used a kitchen towel to hold the cake as I couldn't handle the hot cake. Once rolled, allow it cool for about 10 mins.
Prepare your jelly filling. Wash the blackberries, and add in the remaining 2 tablespoons of sugar. Use a muddler to crush the blackberries until they are reach a slight jelly consistency and are spreadable.
Unroll the cake, spread your jelly evenly, and roll the cake again. Sprinkle some powdered sugar, and enjoy!

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Blackberry cake

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When I picked up a basket of blackberries this weekend, I was thinking more on the lines of blackberry coulis drizzled over an angel food cake, pancake, or just about anything sweet. But while I was grocery shopping, I saw this new ad showing a cup of coffee and a big slice of cake with all kinds of berries in it! I would have stopped and eaten it up right there - but I was alone, and eating alone isn't much fun as we all know. Also, I managed to prove one thing to myself - the oft-repeated "Do not go grocery shopping when you are hungry". I can tell you - nothing can be more true!
Anyways, so I came home and decided to make a cake, and eat it too! A blackberry cake. This is the version I made - although I usually prefer making a simple cake - like an angel food cake and dress it up with some cream cheese and berries. Here is the recipe


1/2 cup butter
1 cup fresh blackberries - washed and completely dried
2 cups flour
3/4 cup sugar
2 eggs
1 teaspoon baking soda
1 teaspoon cinnamon powder
1 teaspoon nutmeg (freshly grated is lovely, although the powdered one works fine)
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger powder
3/4 cup buttermilk

Preheat your oven at 350 degrees, grease your cake tin and sift the flour, and all the dry ingredients together in a bowl. Now cream the butter and sugar. Add in the eggs one at a time, and continue beating. Add the flour mix slowly and gently mix it into the butter-egg mixture. Add the buttermilk slowly else it will cause lumps to be formed. Gently fold in the blackberries. Pour into the cake tin and bake for about 55 minutes. Once done, add your choice of icing. I really couldn't wait to eat it up, so just sprinkled some powdered sugar, and chocolate gratings.

Of course, the berries never made it to a coulis :)

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