Blueberry Cream Swiss Roll


•¼ C butter softened
•2/3 C confectioners’ sugar/icing sugar
•5 Tsp egg replacer mixed with 6 Tbsp warm water
•1 Tsp vanilla essence/extract
•¾ C all purpose flour
•2 Tbsp cornstarch/cornflour
•1 Tsp baking powder
•2/3 C thick buttermilk
Filling, Icing and decoration:
•2/3 C blueberry preserves
•1 C regular cream
•2 Tbsp confectioners’ sugar /icing sugar
•A few handful of vanilla chips
Baking pan:
8-in x12-in x1-in Swiss roll pan greased and lined with wax paper/butter paper.
1.Cream the butter and sugar until light and fluffy. Gradually add the egg-replacer diving it in 3 parts. Beat well. Add the vanilla.
2.Combine the flours and baking powder; add to the creamed mixture alternating with the buttermilk.
3.Grease the wax paper ensuring to leave an overhang of 3-inches on the shorter sides of the pan. (That would help while removing the cake from the pan).
4.Pour the cake batter into the prepared baking pan. Bake in a preheated oven at 350 F for 15-20 minutes or until a toothpick inserted near the center of the cake comes out clean. Allow the cake to cool for 10 minutes before inverting.
5.Spread a clean kitchen towel on the work surface. Lay a sheet of wax paper over it. Sprinkle with sugar. Carefully invert the cake over the sprinkled sugar. Peel off the wax paper sticking to the back of the cake. And, lay another sheet of wax paper over the cake. With the help of the towel, carefully roll the cake and then unwrap.
6.Beat the cream until it begins to thicken. Add sugar and beat well again.
7.Now spread half of the cream icing over the cake evenly. Spread the blueberry preserve. Roll the cake little tightly and keep the seam side down. (be careful not to break the cake while rolling)
8.Chill the roll in refrigerator for half an hour or until set.
9.Spread the remaining cream icing over the cake and decorate with vanilla chips.
** Instead of blueberry preserves you may use any kind of filling you desire, like strawberry jam, nut filling etc. Also this cream icing gives a festive look to the cake you may use any type of icing or altogether skip it.
By Anand Lila Devi Dasi

Author: ISKCON Desire Tree

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