Blackberry Swirl Sponge Roll

Although I discovered while making this cake that I may be lacking some key fine motor skills, this cake I would suggest to even beginners.  The best part about it, is that you can eat it the day you make it, or just wrap it and save it for the next and it's just as good! Enjoy.

Blackberry Swirl Sponge Roll

Cake Ingredients:
*Oil/Butter for greasing
*1 1/3 C All-Purpose Flour
*1 1/2 tsp baking powder
*3/4 C unsalted butter
*1/2--3/4 C Caster Sugar, plus extra for sprinkling***
*3 eggs, beaten
*1 tsp vanilla extract
*2 Tb milk
*1/2 C blackberry jelly, warmed****


Frosting Ingredients:
*Powdered sugar
*Milk
*1 1/2 tsp blackberry jelly

***I used only 1/2 C and it tasted fine; Additionally you can substitute granulated sugar for the caster sugar if you don't have any available
****You can use any type of jelly or preserves, I just specifically chose blackberry




Preheat the oven to 350 F (177 C).  Grease and line a 9x13 inch (or 10x15 inch) pan with the paper 1/2 inch above the rim.  Lay another sheet of parchment paper on the counter and sprinkle a fine layer of sugar on top.  Set aside.

Sift the flour and baking powder into a large bowl, then add the butter, sugar, eggs, and vanilla extract. Beat well until the mixture is smooth, then beat in the milk.

Spoon the mixture into the prepared pan and smooth into the corners with a spatula. Bake in the preheated oven for 15-20 minutes, or until risen, firm to the touch, and golden brown.

Once it is finished being baked, carefully turn out the cake onto the sugar parchment paper and spread with the jelly.  Roll the cake firmly from one short side to enclose the jelly. IT IS IMPORTANT TO keep the paper around the outside to hold the cake and roll in place.


Move the roll to a wire rack to cool.  You may remove the parchment paper when the cake is firm.  


I found that this cake mix can be a little bit dry, so once I removed the parchment paper I decided to use frosting over the top.  To create the frosting, simply put the desired amount of powdered sugar into a small bowl--for me, I used ~1/2 C.  Next mix in the milk.  When doing this, be sure to only add a little at a time--a little goes a long way.  Once you have created a thick paste like texture, add in the jelly.  Again, please note that you can use whatever kind of jelly, just keep it the same from what you used inside the cake for the frosting.  After it is mixed, gently spoon over the cake.  You may additionally add a touch of dusted powdered sugar on top for looks.  Slice and enjoy!