Chiffon Roll Cake With Blueberry Cream

For the sponge

Line a 8 X 12" rectangular cake pan with parchment paper and preheat oven to 160C. 

In a large mixing bowl, add sugar, and salt. Sift in cake flour, stir to combine.

Create a well in the center. Inside it, add yolks, oil, vanilla extract and milk.

Stir to combine until fully incorporated, do not over mix. 

In a separate bowl, whisk egg whites at medium speed until frothy. Add cream of tartar and continue mixing. 

Add sugar gradually, then increase speed to med-high, whip until stiff peaks (meringue). 

Gently fold 1/3 of the meringue into the flour mixture using a silicone spatula. Once incorporated, fold in the rest of the meringue and mix until there are no more white spots.

Pour into lined cake pan and spread out the batter evenly with an angled spatula.

Tap the pan on the counter to release air pockets.

Bake for 12 min, check a skewer comes out clean. 

Cool for 5 minutes before removing 

Transfer cake to a clean piece or parchment paper and roll up. Allow to cool down for about 30 minutes before spreading cream and rolling again. Then leave in the fridge for at least 2 hours before serving. 

For the cream

The day before, cook blueberries in a pot over medium heat for 15 minutes. Once they become mushy, mash the blueberries. Transfer to a bowl to cool then place in fridge overnight. 

Beat cream and powdered sugar and continue until firm peaks are reached. You can stir the cooked blueberries in, or add them in dollops to the cream once you have spread it over the sponge.