Chamomile, Blueberry & Ginger Swiss Roll
The millionth day of January came to a close and all I was pining for was some colour. My food as of late has been quite beige. I really try to stick to seasonal cooking but sometimes I need something to bring some sunshine into my day. Here I used frozen blueberries because they’re not only cheaper than fresh, but they make a much better compote.
Swiss roll is the epitome of a light sponge that can carry an array of flavours. I used Sift&Simmer’s recipe for the sponge and it turned out perfectly. I flavoured mine with some lemon zest. I love the delicate flavour of chamomile when its infused into a cream and the sweetness of white chocolate pairs well. Along with the chamomile white chocolate cream; I made a punchy blueberry and ginger compote to add a pop of colour to both the aesthetics and flavour.
Ingredients - Serves 8
Sponge: (Original sponge recipe from Sift&Simmer)
3 egg yolks
30g caster sugar (1)
30ml neural oil
30ml whole milk
Zest of 1 lemon
52g plain flour
8g cornflour
3 egg whites
30g caster sugar (2)
Small squeeze of lemon juice
Chamomile & White Chocolate Cream:
450g double cream
10g loose leaf chamomile tea
60g caster sugar
Pinch of flaky salt
1/2 tsp vanilla paste
100g white chocolate
Ginger Blueberry Compote:
200g frozen blueberries
15ml water
20g runny honey
Small squeeze of lemon juice
1/4 tsp ground ginger
Thumb-sized piece of ginger, sliced into strips
1/2 tsp cornflour
Method
The day before - prepare the fillings
For the chamomile cream: Place the cream and chamomile into a saucepan and bring to a simmer. Cover and leave to infuse for 1 hour.
Strain the cream to remove the chamomile, and place the cream back into the pan. Add in the sugar and bring back to a simmer. Meanwhile, break up your white chocolate into a bowl along with the vanilla and flaky salt. Once simmering, pour the cream over the chocolate and leave to sit for a few minutes to melt the chocolate. Stir the mixture together and emulsify using a hand blender if you have one (if not, you can give it a light whisk.) Place clingfilm on the surface and refrigerate overnight.
For the blueberry compote: Place all of the ingredients, apart from the cornflour, into a saucepan over low heat. Cook the compote until the blueberries have broken down, stirring often. Take a few tbsp of the liquid from the pan and whisk together with the cornflour in a small bowl. Pour this back into the pan and cook for 1-2 minutes until the compote is thick and glossy. Pour into a container, cover and leave to chill completely in the fridge.
The day of assembly:
Preheat your oven to 190°C and line a 9x13inch tray with baking paper. Whisk together the egg yolks and sugar (1) until combined. Whisk in the oil, milk and lemon zest. Sieve over the flour and cornflour and whisk until smooth.
In the bowl of a stand mixer, whisk the egg whites until frothy. Squeeze in a touch of lemon and gradually add in the sugar (2) while whisking on medium. Continue to whisk until they have reached soft peaks. Fold the meringue into the egg yolk mixture in three additions. Pour the batter into your prepared tin and smooth into an even layer. Lightly tap the baking tray a few times on the counter to disperse any large air bubbles. Bake for 14 minutes, or until golden and springy when pressed in the centre.
While the Sponge is baking, pour the chamomile cream into a bowl and whisk to soft peaks.
It’s important to roll the sponge while its still warm or it will crack. Run a knife around the edge of the sponge to release it from the tin. Place a piece of baking paper on top of the sponge and flip it over onto a cooling rack. Peel off the baking paper and spread the blueberry compote in a thin layer followed by the whipped chamomile cream.
Roll the sponge up starting at the shorter end, using the paper underneath to help. Once fully rolled, keep the whole swiss roll wrapped in its paper followed by a tight layer of clingfilm. Seal the edges and leave to chill overnight.
Once chilled, cut into inch thick slices and serve.