Blueberry Cream Roulade

Directions

1. Heat the oven to 400°F with a rack in the center of the oven. Grease a jelly roll pan (10x15 inches) with nonstick spray and line the pan with parchment paper.
2. Make the sponge: In a small bowl, whisk the sifted cake flour, flour, and salt together to combine.
3. In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, using a hand mixer), whip the eggs and egg yolks on medium speed until slightly pale, 1 to 2 minutes. Gradually add 6 tablespoons (74 grams) of the granulated sugar, then turn the speed up to medium-high and whip until the mixture is pale and thick and has quadrupled in volume, 4 to 5 minutes.
4. Sprinkle about one-half of the flour mixture over the egg yolk mixture and mix on low speed just until incorporated. Add the remaining flour, mixing just until it is incorporated.
5. In a clean dry mixer bowl, combine the egg whites with the cream of tartar. Using the cleaned and dried whisk attachment, whip the egg whites until foamy, 2 minutes. With the mixer running, gradually add the remaining 6 tablespoons (74 grams) of the sugar in a slow, steady steam, then continue whipping until the mixture reaches medium peaks, 4 to 5 minutes more.
6. Add about one-quarter of the egg white mixture to the batter, folding it in with a silicone spatula and mixing thoroughly. (This first addition helps temper the batter, making it easier to incorporate the rest of the whites without deflating them.) Add the remaining whites in two or three more additions, gently folding them in until just incorporated.
7. Pour the batter into the prepared pan and use a large offset spatula to spread into an even layer, working quickly: Too many swipes can deflate your batter, but you do want the batter to be even in the pan.
8. Bake the cake until the edges are just starting to turn golden and the center springs back gently when touched, 7 to 9 minutes. While the cake bakes, scoop some confectioners’ sugar into a sifter and set it on a plate. Line a work surface with a large sheet of parchment paper.
9. As soon as the cake comes out of the oven, dust the surface of the cake evenly with confectioners’ sugar. Use a small offset spatula to gently loosen the cake from the edges of the pan. Gently invert the sheet pan onto the parchment on your work surface. Lift away the pan and carefully peel away the parchment from the bottom of the cake and discard it.
10. With one of the longer sides of the cake facing you, use the sheet of parchment to help roll the cake up into a tight cylinder. Let the cake cool completely, still rolled up.
11. Make the blueberry cream: In the bowl of an electric mixer fitted with the whisk attachment (or in a large bowl, using a hand mixer), whip the cream and confectioners’ sugar to soft peaks. Add the jam and vanilla and continue whipping until the mixture reaches medium peaks. Refrigerate until ready to use.
12. Assemble the roulade: Unroll the cake and position it on the parchment paper with one of the long sides facing you. Dollop the cream all over the cake and spread it in an even layer all the way to the edges. Starting with the side closest to you, gently roll the cake up into a log. It won’t be as tight this time because of the filling, but try to make it as rounded as possible. Use the paper to help you; it adds a protective layer so you can apply a little pressure if needed without damaging the cake.
13. Chill the roulade for at least 15 minutes, and up to 8 hours, before serving. Garnish with confectioners’ sugar just before serving and slice into 1½-inch slices to serve.