Happy Friday the 13th! I mention the date for its spooky undertones and the fact that my friend (Codename: Candelabra) thought the photograph of my blueberry marscapone roulade looked like a “scary clown cake”. I know; she’s weird.
Anyway, I’ve been wanting to make a jellyroll cake since I moved into my new place. Normally, I stick with the plastic wrapped, cream-filled jellyroll cakes you can purchase at Vietnamese bakeries. My sister (Codename: Gamer Psychologist) calls these cakes “petting cakes” because you can pet the cakes in their plastic wrap till the cake’s smooth surface starts to get wrinkly. Then, it’s time to open the cake and eat it. I know; she’s weird.
As for my first attempt at a jellyroll, I was a bit nervous about whether my cake would actually roll in one piece, but I had no problems. Actually, I think I had too much filling because it kept coming out from the sides as I rolled up the cake. The next time I make this recipe (and I definitely will), I’ll make sure to drain the blueberries and rest them on some paper towels before mixing them into the cream. I noticed that when I incorporated the drained blueberries into the cream, it clumped just a tiny bit, resulting in a not-so-smooth look for the filling.
To see how other bloggers liked the blueberry marscapone roulade, check out French Fridays with Dorie where we make recipes from Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.