This dish is from the Alps/Savoie region. This regional sponge cake from Savoie is very popular for celebrating family birthdays and name days. Wild blueberries are plentiful in the Alps and here the sponge is rolled with a blueberry jam.
- 3 eggs, separated
- 1 lemon, zested
- 150 g (5 oz) caster sugar
- a pinch of cream of tartar
- 45 g (1½ oz) plain flour
- 45 g (1½ oz) corn flour
- 60 ml (¼ cup) brandy
- 200 g (7 oz) blueberry jam
- 100 g (3½ oz) toasted flaked almonds
- icing sugar, for dusting
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 180°C (350°F/Gas 4). Butter a 36 cm x 26 cm (14 x 10 inch) Swiss roll tin and line it with baking paper. Butter and flour the baking paper.
Place the egg yolks, lemon zest and half the sugar in the bowl of an electric mixer and beat until foamy.
In a separate bowl, add the cream of tartar to the egg whites and whisk into stiff peaks. Gradually whisk in the remaining sugar until well incorporated. Mix and sift together the plain flour and corn flour. Gently fold the egg whites into the beaten yolks, then fold in the sifted flour. Avoid over-mixing the flour. Pour the mixture into the prepared tin and spread to the edges. Bake for about 8 minutes or until firm to the touch.
Turn the warm sponge out onto a clean tea towel. Peel off the baking paper and roll the sponge up by gradually lifting the tea towel. Set aside to cool.
Unroll the sponge and sprinkle it with the liqueur. Spread three-quarters of the jam over the sponge, then carefully roll the sponge up firmly.
Brush the remaining jam over the roll and refrigerate if not using immediately. Sprinkle with toasted almonds, dust with icing sugar and serve. It's lovely served with a dollop of cream and a few blueberries.
Photography by Benito Martin
Styling by Jerrie-Joy Redman-Lloyd