Blackberry meringue roulade

This cake is a delicious and impressive way to use up the blackberries that are just coming into season! And, along with raspberry cake, gives one of the most vibrant naturally flavoured cake batters I've seen. Unlike the raspberry cake, it actually keeps this purple hue when cooked! It is also special enough for a Dad's 50th birthday cake :D (or is that 21st...? ;) No. That would just be kind of weird.) Decorate with complimentary sugar shapes, such as purple flowers or even fondant leaves. Alternatively, add a small sprig of mint atop each swirl.

A lovely example of how orderly and clean our baking is...

Blackberry Meringue Roulade
Prep time: 1 hour
Serves: 8
Cooking temp: Gas 4, 180C
Cooking time: 20-30 minutes

Ingredients
450g fresh blackberries
50g icing sugar
3 medium eggs
75g caster sugar
50g plain flour
For the topping:
300ml double cream
100g blackberries
Sprigs of mint and decorations (optional)

Method

1. Preheat the oven. Line a 23cmx33cm Swiss roll tin (We had to line a larger tin with foil sides to get the right shape) with baking parchment and brush with oil.
2. Place the blackberries in a processor or blender and bend to a puree with half the icing sugar. Pour through a sieve into a large cooking bowl and discard of the pips.
   
3. Whisk the eggs and caster sugar together in a bowl over hot water, until the egg starts to foam and increase in volume. Tip into the bowl.
   
   
   
   
   
   
4. Fold the flour through the bowl and pour into the tin - it will be very runny. Spread evenly to all corners and bake for 20 minutes. The cake should spring back when prodded and be pretty thin.
   
   
   
5. Cool on a wire rack covered with a damp tea towel or kitching paper. (this helps rolling). Don't start rolling until it is slightly cooled or the cream will melt.
   
6. Whip the cream until very thick and set aside. 
   
7. Sprinkle the remaining icing sugar over a large piece of greaseproof or parchment paper and turn the roulade out onto it, peeling off the backing paper. Slice off the crusty edges to get a nice rectangle (and even nicer offcuts :D )
8. Spread two thirds of the cream over the cake and scatter the blackberries over, reserving five. Roll up the cake using the paper to guide you. 
9. Place the remaining cream in a piping bag and pipe 5 rosettes over the top of the cake (use a fairly large, star-shaped nozzle). Place a blackberry and any decoration on each one. Serve and enjoy!
   
   
   
   

   

   Yes, I know that's not five... ;)