The combination of tangy blackberries, silky smooth vanilla chantilly and soft-moist biscuits all rolled up into a beautiful swirl makes for an easy and elegant dessert.

I truly love a Swiss roll cake for dessert. It‘s one of those simple classic cakes that is always a crowd pleaser. Swiss roll cake was usually served at our family coffee time or just to enojoy as a dessert. My mom really makes an amazing one. It‘s so simple but so delicious! Hers is normally made without any berry filling, just whipped cream and a sugar crusted sponge cake. 🤤

My version adds some more fruity flavor with the homemade blackberry compote that adds some acidity to balance out all that cream and biscuit/sponge. Adding vanilla enhance all the flavors and in my opinion everything tastes better with vanilla. 

Blackberries are now at their peak season so now is the best time to make it. You can easily switch out the blackberries for another berry such as raspberries or strawberries for example.

This blackberry vanilla Swiss roll cake is a summer version of a traditional Swiss roll cakes which is typically made of a soft biscuit or sponge cake, jam filling, typically raspberry jam and then some sweetened whipped cream. 

I wanted to elevate this classic cake a bit since blackberries are now in season. Making your own compote/jam is always a great way to go if you have time. Otherwise the jam from a jar will of course work perfectly fine.

I add vanilla in this recipe to bring in some more flavor. All three components contain vanilla in them: vanilla sugar, vanilla paste and vanilla pods. 

In this recipe I used the vanilla paste, vanilla bean and vanilla sugar from Dr.Oetker  (Not affiliate links, just a fan) 

The ingredient list isn’t too long as most of them are your basic cupboard essentials:

For the biscuit/sponge: Flour, cornstarch, sugar, salt, sunflower oil, vanilla,  baking powder, eggs, milk 

For the blackberry compote: fresh blackberries, vanilla, sugar, lemon juice, pektin NH

For the vanilla chantilly: whipped cream, mascarpone, powdered sugar, vanilla

1. Let you eggs temper a little while at room temperature. They don’t need to be fully at room temperature but not straight out of the fridge. This way you will achieve a slightly fluffier whipped eggs.

2. Separate your eggs carefully and make sure there are no traces of egg yolk in your egg whites.

3. Use a very clean bowl without any residue such as fat. This will prevent your egg whites from whipping to their full potential.

4. Sift your dry ingredients for more airiness and an even mixture. 

5. Don’t over whip your egg whites. This will result in a grainy texture and you wont achieve the smooth batter. And you will have more and larger air hole in your sponge. 

6. Make sure to not over bake your sponge as this will result in a dry biscuit that won’t be easy to roll and that will most likely crack. 

7. Bake the sponge either in a silpat mat or as I did on a piece of baking paper. It’s also easy to remove front he baking paper and  also to use for rolling the sponge.

8. Make sure your sponge is completely cooled down before filling. (Check out the video from Matt Adlard for the perfect rolling technique) 

9. Don’t over fill your roll. Otherwise you will have a difficult time rolling it. 

This sponge recipe was adapted from Matt Adlards recipe from his website. He shares absolutely amazing recipes so make sure to check him out! One of my favs. 

57g egg yolks
32g sugar (1)
118g egg whites 
35g sugar (2)
2 tsp Vanille extract ( I used Dr.Oetker)
25g milk
23g sunflower oil, neutral vegetable oil 
30g flour, 550
22g cornstarch
1g baking powder

1. In a stand mixer on medium-high speed whisk together the egg yolks and the sugar until thick and fluffy. Should be lighter in color. 

2. In another bowl whisk the egg whites, salt and the second part of the sugar (35g) (2). Add the sugar little by little while whisking on medium-high speed. Whisk until you achieve stiff peaks (make sure not to overwhip the egg whites)

3. Fold in the egg yolk batter in 2 parts into the egg whites. Fold carefully until evenly mixed. 

4. Sieve the flour, cornstarch and baking powder. Fold into the egg white batter carefully and lastly add the milk and sunflower oil.

5. Mix until you have a smooth and even batter. Make sure there are no clumps. 

6. Immediately pour the batter into your baking tray lined with baking paper and spread evenly with a palette knife. Bake at 175°C for about 15-20 minutes. (Depending on your oven)

The baked sponge should be soft to the touch and have a nice golden brown color.

Let it cool down completely before cutting and filling. 

350g fresh blackberries 
25g sugar
2g pektin NH
0.6g agar agar
20g lemon juice 
1 tsp vanilla paste (Dr.Oetker)
1/2 packet vanilla sugar ( Dr.Oetker)

1g cinnamon powder (optional)

1. In a pot add the blackberries 2/3 of the sugar, vanillas and lemon juice. Bring to a boil on medium heat.

2. Mix the other 1/3 part of the sugar and mix it with the pektin NH. Once the blackberries come to a boil add in the Pektin mixture and mix well until well combined. Let it simmer for about 1 minute and remove it from the stove. 

3. Pour the compote into a bowl and let it cool down completely. 

4. You will have left over blackberry compote which you can use as topping for ice-cream for example or keep it in the freezer for another use. 

300g Whipped cream
100g Mascarpone cream
10g Powdered sugar
1 pcs. Vanilla pod, scraped out

1. In the bowl of your stand mixer add the mascarpone, powdered sugar and the vanilla. Whisk it slightly on low speed until smooth and then add the whipped cream. 

2. Mix on medium-high speed until smooth and firm peaks. You want a pipe-able consistency. 

3. Set aside until ready to assemble. 

Happy Baking!