I have a small confession to make this post is completely self-indulgent. It’s probably not a popular style cake, nowhere near what’s trending right now on Twitter or Google. But you know what? This time I don’t care as its my birthday soon and I wanted to make a cake all for me
I’m usually away with work on my birthday and if I am lucky my ship will be alongside and I can head up the road for a glass of wine or two. But this year I am home and I wanted the chance to bake myself one of my all time favourite cakes, with a favourite filling of mine with one of my favourite fruits.
I’ve mentioned before on my blog that I love blueberries; check it out here or here or even here. They are so tasty, really good for you and really pretty when used in desserts. So I knew I was definitely going to be using them. All I had to decide on was cake and filling.
Simple! I love red velvet cake with cream cheese frosting; they go together so well I adore that combination. But I wanted to change it a little, I like blue, its one of my favourite colours and after all this was a totally indulgent bake, so I thought why not? And I really love a roulade, so I bought the two together and came up with this beauty.
I have another small confession to make while I was attempting to perfect this recipe I made 3 of these! Yep we ate a lot of blue cake this week! This final one really did capture the flavour and texture of a velvet cake. I over stuffed it a bit with frosting and blueberries so it didn’t roll as well as it should but I just love cream cheese frosting so much and I wanted loads of fresh blueberries in the middle. A little less frosting would have made this cake roll perfectly, but I wanted frosting oozing all over the place
This is not a difficult cake to make, it takes a little bit of good timing to bring it all together but it is so worth the effort.
And as an added bonus, you’ll have a bright blue tongue for a few hours!!!
So what’s your dream birthday cake? I’d love to know
- 130 grams Plain flour (All Purpose), (1 cup)
- 2 tablespoons good quality cocoa powder
- ½ teaspoon baking soda
- pinch of salt
- 120 millilitres buttermilk, (1/2 cup)
- 1 teaspoon vanilla extract
- 1 teaspoon white wine vinegar
- 120 grams unsalted butter - softened, (1 stick and ½ tablespoon)
- 150 grams caster (superfine) sugar plus extra for dusting, (2/3 cup)
- 1 large Egg
- 1 teaspoon blue gel food colouring, (more if using liquid colouring)
- 2 tablespoons water
- 113 grams unsalted butter - at room temperature, (1 stick)
- 225 grams Icing sugar (Confectioners sugar), (2 cups)
- ½ teaspoon vanilla extract
- 170 grams full fat cream cheese, (3/4 cup)
- fresh blueberries to taste
- Prep a 13 x 9 inch Swiss roll tin by lining it with baking paper; you want a slight over hang of paper to easily remove it later. Don’t worry if you don’t have one a roasting tin or baking tray with a lip will work.
- Preheat your oven to 180C / 350F / Gas mark 4.
- Sift the flour, cocoa, salt and baking soda together in a bowl and place to one side.
- In a jug mix the buttermilk, vanilla and vinegar together and place to one side.
- In your mixer or large bowl using a hand mixer, cream the butter and sugar together until light and fluffy. Add the egg and beat until fully incorporated.
- Add a ⅓ of the flour mix and on a slow speed mix.
- Add ½ the buttermilk mixture again mix on a slow speed.
- Add another ⅓ of the flour, mix then the remaining buttermilk and mix, then the remaining flour and mix until everything is fully incorporated.
- In a small glass add the 2 tablespoons of water to the food colouring gel and mix well. Add this to your cake and very gently mix it in until your batter is evenly blue all the way through.
- Pour the batter into your tin, smooth it out so it goes into every corner and pop it into your oven for 20 to 25 minutes. You want your sponge to bounce back when lightly touched.
- While your sponge is in the oven you need to prep your frosting.
- Beat the butter with your mixer or using an electric hand mixer until it is light and fluffy. This usually takes about 5 minutes.
- Slowly add the icing sugar on a slow speed and mix until it is all fully mixed in.
- Add the vanilla extract and mix it in.
- Add the cream cheese to the mix, I prefer to gently fold it into the buttercream by hand then pop it into the fridge until needed.
- Once the sponge is ready take it out of the oven remove it from its tin but keep it on the baking paper and cover it with a slightly damp tea towel. This will help keep the sponge supple for rolling.
- Take a new sheet of baking paper just a little bigger than your sponge and dust it with either icing sugar or caster (super fine) sugar, this is what I used to give it the sparkling outside. This step stops your sponge from sticking to the baking paper.
- Loosen the edges of your sponge and turn it out onto the sugar covered baking paper and gently peel the paper off the sponge.
- Leave for 8 to 10 minutes still covered with your slightly damp tea towel until it is almost cold. You want it just slightly warm to the touch.
- Take your frosting out of the fridge a few minutes before using.
- Quickly take the tea towel off spread your frosting over the sponge, scatter with blueberries is using and at the narrow edge as gently as you can roll the sponge up leaving it seam side down.
- Pop it in the fridge for a few hours. Before serving and take it out 15 minutes before needed.
- This will keep in the fridge for 3 days.