Swiss roll with SYLT LINGON lingonberry jam

INGREDIENTS

FOR THE SPONGE CAKE

• 3 egg yolks (medium eggs)
• 20g caster sugar
• 4 egg whites (medium eggs)
• 45g caster sugar
• 60g all-purpose flour
• 30ml milk
• 40ml sunflower oil
• 2 pinches of salt
• 2 tsp. vanilla extract

FOR THE MASCARPONE CREAM

• 150g mascarpone cream
• 50g cream cheese
• 65g icing sugar
• 1 pinch of salt
• 2 tsp. vanilla extract
• 110ml heavy cream (dairy or non-dairy)

STEP BY STEP

FOR THE SPONGE CAKE

• In a bowl, beat the egg yolks. Add sugar, vanilla extract and beat for 4-5 minutes.
• In a separate bowl, whip the egg whites, sugar and salt until frothy. Use a spatula to add the egg whites to the egg yolk mixture in 2-3 sections while stirring gently until fully combined.
• Sift in the flour and beat until smooth.
• As a final step, add the sunflower oil, vanilla extract and milk and combine.
• Place a baking sheet on a tray and pour the batter on it. Smooth out the top with a spatula.
• Bake in a preheated oven at 170^οC (340°F) for 10-12 minutes.
• As soon as the cake is ready, cover it with a kitchen towel and allow to cool down.

FOR THE SMARCAPONE CREAM

• In a bowl, add the mascarpone, cream cheese, vanilla extract, salt and powdered sugar and blend with a hand mixer until frothy.
• When the mix forms firm peaks, add the heavy cream until frothy.

• Spread a thin layer of SYLT LINGON organic lingonberry jam on the sponge cake.
• Add the mascarpone cream over the jam.
• Freeze for 20-30 minutes.
• Gently roll it up and leave it in the freeze to chill for 3 hours.
• Decorate the rest of the mascarpone cream with a piping tool.
• To finish off, dust lightly with icing sugar and add some fresh fruit.