Ingredients
Roll cake:
- 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
Saffron roll cake
A juicy and tasty roll cake with saffron, mascarpone and blueberries. Easy to make and tastes incredibly good!
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Set the oven to 250 °C (475°F), line a jelly roll pan with parchment paper.
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Grind the saffron and mix with rum or lemon juice, let it sit and infuse.
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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.
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Add the saffron.
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Mix wheat flour and baking powder, gently fold into the egg and sugar mixture.
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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.
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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.
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Whisk together mascarpone, icing sugar and lemon juice in the plastic whipping bowl with the balloon whisks.
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Spread evenly on the cake, sprinkle with blueberries and roll up lengthwise. Make sure the seam is facing down.
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Cover with foil and store the roll cake in the fridge before serving.
