🍰 Purple Berry Swiss Roll with Cream Filling

🧾 Ingredients

For the Sponge Cake

• 4 large eggs (room temperature)
• 80g (1/3 cup) granulated sugar
• 60g (1/2 cup) cake flour (sifted)
• 20ml (1 1/2 tbsp) milk
• 20ml (1 1/2 tbsp) vegetable oil
• 1 tsp vanilla extract
• 1–2 tsp purple food coloring or 80g mashed purple sweet potato (ube)

For the Cream Filling

• 200ml (3/4 cup) heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

For Topping

• Mixed berries (raspberries, blueberries, blackberries)
• Powdered sugar (for dusting)

👨‍🍳 Instructions

Step 1: Prepare the Batter

1. Preheat oven to 170°C (340°F). Line a rectangular baking tray (about 10x15 inch) with parchment paper.
2. Separate egg whites and yolks.
3. Beat egg yolks with half of the sugar until pale and creamy.
4. Add milk, oil, vanilla, and purple coloring (or mashed ube). Mix well.
5. Sift in cake flour and gently fold until smooth.

Step 2: Make the Meringue

1. Beat egg whites until foamy.
2. Gradually add the remaining sugar and whip until soft peaks form.
3. Fold the meringue into the batter in 2–3 batches (gentle folding to keep air).

Step 3: Bake the Cake

1. Pour batter into prepared pan and spread evenly.
2. Tap lightly to remove air bubbles.
3. Bake for 12–15 minutes until the surface springs back when touched.

Step 4: Roll While Warm

1. Remove cake from oven and immediately invert onto a clean parchment sheet.
2. Peel off the baking paper.
3. Roll the cake (with parchment) while still warm and let it cool completely in rolled shape.

Step 5: Make the Cream

1. Whip heavy cream with powdered sugar and vanilla until soft-medium peaks form.
2. Keep chilled until ready to use.

Step 6: Assemble the Swiss Roll

1. Gently unroll the cooled cake.
2. Spread an even layer of whipped cream.
3. Roll the cake back tightly (without parchment this time).
4. Chill in the refrigerator for at least 1 hour to set.

Step 7: Decorate

1. Dust with powdered sugar.
2. Top with fresh berries.
3. Slice with a sharp knife (wipe blade clean between cuts for perfect edges).

✨ Pro Tips

• Do not overbake → cake will crack when rolling.
• Rolling while warm prevents breaking.
• Use cake flour for a softer, more flexible sponge.
• Chill before slicing for clean, aesthetic cuts.

🍇 Final Result

A soft, fluffy purple sponge rolled with silky cream, topped with fresh berries and a light dusting of sugar