Ingredients
Sponge:
- 4ea. Eggs , Separated
- 165ml Castor Sugar
- 50ml Cold Water
- 250ml Self-Raising Flour
- 1ml Salt
- 5ml Black Gel Colour
Cream:
- 250ml Cream
- 20ml Icing Sugar
- 2ml Vanilla Paste
- 20ml Cream stabilizer
Compote:
- 500g Blueberries fresh
- 200g Sugar
- 15ml Lemon juice
- 15ml Lemon rind
Preparation method
Sponge:
- Oven 180°
- Line a Swiss roll tin.
- Whisk egg whites till stiff.
- Whisk yolks with sugar, add water.
- Fold in sifted dry ingredients into yolk mixture.
- Fold in egg whites.
- Tint 40ml of the batter black.
- Pipe streaks on tray.
- Bake for 3 minutes.
- Pour remaining batter over.
- Bake for 15 min.
- Trim. Roll. Cool.
Chantilly Cream:
- Whip cream with sugar.
- Fold in vanilla and cream stabilizer.
Blueberry Compote:
- Cook blueberries, sugar , lemon juice and lemon rind for 10 mins.
- Blend with stick blender.
- Leave to cool.