Blueberry Mulberry Cake Roll

A Delightful Swirl Cake Bursting with Berry Flavors

This Blueberry Mulberry Cake Roll combines the sweet-tartness of blueberries and the rich, deep flavor of mulberries in a light and fluffy rolled cake. The vibrant berry filling, made with Kingwood's premium fruit fillings, creates a beautiful swirl that's as pleasing to the eye as it is to the palate. Perfect for parties, afternoon tea, or as a delightful treat any time of day.

Ingredients

For the Cake Base:

For the Filling:

Preparation Method

Preheat the oven to 180°C top heat / 150°C bottom heat.

Prepare the egg white mixture: In a clean mixing bowl, combine egg whites, sugar, cream of tartar, and salt. Whip until 80% whipped (firm peaks).

Prepare the batter: 

• In a separate bowl, combine all Part B ingredients. Mix until smooth and well combined.

• Gently fold the whipped egg whites into the batter in two additions, mixing until just combined. Be careful not to overmix.

• Pour the batter onto a prepared sheet pan lined with parchment paper, spreading evenly.

• Bake for approximately 18 minutes, or until the cake is golden and springs back when lightly touched.

Prepare the filling: In a bowl, combine Kingwood Mulberry Filling, custard powder, and whipped cream. Mix until smooth and well incorporated.

Assemble the cake roll: 

• Once the cake is completely cooled, divide it into three equal sections lengthwise. Spread the filling evenly over each section.

• Carefully roll each section into a tight log. Place the rolled cakes in the freezer until firm.

• Once frozen, slice each roll into 3cm thick pieces. Arrange 4 pieces in a box for presentation.

Baker's Tips

The combination of blueberry and mulberry fillings creates a complex berry flavor profile that stands out. For best results, ensure the cake is completely cool before spreading the filling to prevent melting. Freezing the rolled cake makes slicing cleaner and easier.