Blackberry Swiss Roll

A swiss roll or Rulltårta as we like to call it in Sweden, is a classic. Its a classic for any tea party, or any Fika, or get together. Granny always has one, neighbours always make one. Its just in everyones household as a classic little cake. Now, imagine you do the unspeakable, and change it! LOL well.. in true Ammna-style, thats what I did. I took our beloved sweet little swiss roll classic and made it into a phantasmagoric (yes thats a word) swiss roll. I had some blackberries int he freezer, and just kept wanting to make something with them, so I thought, lets make a swiss roll.. but the actual cake will be blackberries, but wait a minute, it may not taste so much of blackberries so ill add a blackberry jelly inside.. but then i need something to sandwich the two together, so why not a mascarpone lime whip cream!?!?!?! and Voila, the colourful sister of the swiss roll was born! Its easy to make guys, and the jelly is a burst of flavour in your mouth! You will love it, your neighbour will love it, your friends will love and so will your granny! 😉

Here is how you make it!


Blackberry Sponge –

  • 3 eggs
  • 150g sugar
  • 120g flour
  • 1tsp baking powder
  • 1/2 cup blackberries (frozen are good too, mine were frozen 🙂 )

Blackberry Jelly –

Mascarpone Lime Whip –

  • 1/2 cup mascarpone, softened
  • zest of 1 lime
  • 100g cream, whipped and cooled i the fridge



Blackberry jelly – 

  1. Grab an 8×8 baking pan (square) and line with cling film, or plastic wrap (I always use eco-friendly form Ninja plast – if you live in Scandinavia you can get it form here)
  2. In a small saucepan pour in all the blackberries and the 30 g of sugar (I didn’t need to add water because my berries were frozen, if your using fresh berries then add in 75ml of water). Heat on medium and let the berries break up and the sugar melt completely.
  3. While the berries break up, and sugar melts, in a small bowl, pour 1 cup of cold water and bloom your gelatine leaves.
  4. Once the berries are all broken and the sugar is melting, and the mixture has starting to come to a boil, grab a sieve and over a clean medium sized bowl, pour the mixture through to catch all the seeds and any lumps. Remove 1/2 cup of the berry compote and place into another bowl, in the fridge to cool. We will use this later.
  5. Then pour back into the saucepan and on medium to low heat, whisk while adding in the gelatine and heat until the gelatine is completely combined and cant be seen anymore.
  6. Pour into your square baking pan lined with cling film and place int he freezer to set. This will take only 30-40 min, max.

Blackberry Sponge – 

  1. Turn your oven onto 200C.
  2. Line a baking tray with parchment/baking paper.
  3. In a medium sized bowl, add in your eggs and sugar and whisk with a hand held mixer or a stand mixer on high until fluffy and light/pale in color.
  4. Then sift in the flour and baking powder, and fold in with a spatula or wooden spoon until completely incorporated.
  5. Grab your cooled 1/2 berry compote thats been chilling in the fridge, and fold in until completely combined and no streaks are left. So the color in uniform.
  6. Pour your sponge batter onto the lined baking tray and place in the oven STRAIGHT AWAY. Do NOT wait, otherwise the thickness and fluffiness of the sponge will reduce.
  7. Bake for 5-7 minutes, until a cake tester is inserted and comes out clean.
  8. Remove from the oven and let cool completely. Once cooled flip it over on a clean surface and remove the baking sheet.

Mascarpone Lime Whip – 

  1. Grab your already whipped and cooled cream, fold in the mascarpone and lime zest.

Assembly – 

  1. First spread evenly, on the sponge, using a spatula the Mascarpone lime whip, then take the jelly out of the freezer and place int he center of the sponge.
  2. Roll from from the end away from yourself, towards yourself, making sure you press properly and that there are no spaces free in between each roll.
  3. Cut off the edges on the side, so you get a nice clean front and back.
  4. Decorate with a little more whip if you have or some lime zest and berries, and VOILA! Your swiss roll 2.0 is ready!




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