Best Blackberry Roll Recipes

GENOISE ROLL WITH LEMON-BLACKBERRY SEMIFREDDO

Steps:

• Stir limoncello and simple syrup in a small bowl. Unroll cake, remove towel, and place on parchment on the back of a rimmed baking sheet. Brush with limoncello syrup. Spread with semifreddo, leaving a 2-inch border on 1 short side and a 1/2-inch border on the long sides. Freeze until semifreddo is firm but not hard, about 25 minutes.
• Starting at the short side with semifreddo spread to the edge, roll cake, using parchment to help roll it. Transfer rolled cake, seam side down, to a platter; freeze until semifreddo is hard, at least 3 hours or up to overnight. Let stand at room temperature about 30 minutes before serving. Serve dusted with sugar.

BIG BLACKBERRY JELLY ROLL

Steps:

• Heat the oven to 400°F. Grease a 15 x 10 x 1-inch jelly-roll pan with nonstick spray and line it with parchment paper. Grease again and flour the paper.
• In a large bowl, beat the eggs, baking powder, and salt with an electric mixer on high speed until foamy. Gradually add the granulated sugar, beating until the mixture is thick and lemon colored. Fold in the flour with a rubber spatula and spread the batter into the prepared pan using an offset spatula. Bake for 10 to 12 minutes or until golden.
• Sift confectioners' sugar into a 15 x 10-inch rectangle on a clean dish towel. When the cake is done, immediately loosen the sides of the cake and turn it out onto the sugar. Peel off the paper. Starting at the narrow end, roll up the cake and towel together. Transfer to a wire rack, seam side down, and let cool for about 10 minutes.
• Very carefully unroll the cake and remove the towel. Spread the cake with the jam and re-roll. Transfer to a serving plate, seam side down, slice, and serve.

BLACKBERRY ROLL

Steps:

• Combine flour, 1 teaspoons salt, baking powder and 1 tsp.sugar.
• Cut in shortening.
• Add milk and mix well.
• Turn dough on a lightly floured board and knead.
• Roll to a thickness of 1/3 inch.
• Brush with melted butter.
• Sprinkle with 3 cups of berries, 1/2 cup sugar and the cinnamon.
• Roll the dough like a jelly roll.
• Place in a large, well oiled 13x9 inch baking pan.
• Surround with remainder of berries and sugar.
• Bake at 425 degrees for about 30 minutes.
• Slice and serve with sauce from the pan and topped with whipped cream.