Glazed Bluberry Swissroll

 
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For the sponge

4 eggs

120g caster sugar

120g plain flour

Beat the eggs and sugar together until thick, creamy and at least doubled in volume.

Pour into a lined swissroll tin and gently spread out.

Bake at 180c for 12minutes or so until golden brown.

Wrap it up and let it cool.

Add 250g blueberries plus the zest of half a lemon to a pot and add a tbsp of sugar and water and stir to combine. Bring to the boil and simmer gently for a few minutes. The blueberries will soften and become gloriously shiny. Let them cool. Fill the swiss roll with some whipped cream and some of the glazed berries and serve the rest on the side.

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Desserts and Baked Goodsgrainne parkerrecipes, christmas, cake, fruit