Rulltårta med Lingon (Swedish Roll Cake with Lingonberries)

Slightly adapted from: Birgitta Rasmusson

Yield: 8–10 servings

Ingredients

Cake:

  • 5 Tbsp (38g) all-purpose flour
  • 2 Tbsp cornstarch
  • 1 ½ tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¾ tsp ground cardamom
  • ¾ tsp ground cloves
  • 3 eggs
  • 14 Tbsp (166g) caster (AKA superfine) sugar, divided*

Filling:

  • 14 Tbsp (203g) crème fraîche
  • 7 Tbsp (149g) Hafi Lingonberry Preserves

*If you don’t have caster (AKA superfine) sugar, very briefly blitz granulated sugar in a spice grinder or blender. Don’t grind too much, otherwise you’ll end up with confectioners’ sugar!

Directions

  1. Heat oven to 480°F. Grease and line an 11" x 15" pan with parchment paper.
  2. In a medium bowl, whisk together flour, cornstarch, baking powder, and spices. Set aside.
  3. In a large bowl with a handheld mixer, beat eggs and 10 Tbsp (119g) caster sugar on high until fluffy, pale, and increased in volume (8–10 minutes).
  4. Add flour mixture to egg mixture, mixing just until combined.
  5. Pour batter into prepared pan, smoothing top with an offset spatula or the back of a spoon.
  6. Bake until slightly golden, about 5 minutes.
  7. While cake bakes, place a large piece of parchment paper on your work surface. Sprinkle paper with remaining 4 Tbsp (47g) caster sugar.
  8. Once cake comes out of oven, immediately turn cake out onto sugared parchment.
    NOTE: This may seem intimidating, especially since we’re so used to letting cakes cool some in their pans. But, no fear! Be brave like Birgitta!
  9. Brush parchment on which cake was baked with some cold water to help loosen it some. Carefully remove parchment from cake.
  10. Gently roll up the warm cake with the sugared parchment. Allow cake to cool completely whilst rolled up.
  11. Once your cake is cool, in a medium bowl, mix together crème fraîche and lingonberry preserves.
  12. Slowly and carefully unroll your cake. Spread filling over cake with an offset spatula or the back of a spoon, leaving a half inch border around cake.
  13. Gently roll your cake back up (without the parchment inside), making sure to keep it even and somewhat tight. Wrap cake in parchment and let rest (seam side down) in fridge for an hour before serving.

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