Saffron roll cake
A juicy and tasty roll cake with saffron, mascarpone and blueberries. Easy to make and tastes incredibly good!
Cakes
Tools
Ingredients
- ½ g saffron
1 tbsp rum or lemon juice
3 eggs
150 g sugar
120 g wheat flour
1 tsp baking powder
Filling
- 250g mascarpone
60 g icing sugar
1 tsp lemon juice
140 g blueberries
Here's how
- Set the oven to 250 °C (475°F), line a jelly roll pan with parchment paper.
- Grind the saffron and mix with rum or lemon juice, let it sit and infuse.
- Beat eggs and sugar together in the plastic or stainless-steel whipping bowl with the balloon whisks on medium-high speed until light and airy.
Add the saffron. - Mix wheat flour and baking powder, gently fold into the egg and sugar mixture.
- Pour the batter into the prepared pan onto a baking sheet, bake in the middle of the oven for a maximum of 5 minutes. Keep a close eye on cake while baking to ensure it doesn’t burn.
- Take out and sprinkle icing sugar all over the cake, put another baking sheet on top, turn upside down then remove the parchment paper. Leave to cool slightly under a cloth.
Filling
- Whisk together mascarpone, icing sugar and lemon juice in the plastic whipping bowl with the balloon whisks.
- Spread evenly on the cake, sprinkle with blueberries and roll up lengthwise. Make sure the seam is facing down.
- Cover with foil and store the roll cake in the fridge before serving.