Passion Fruit Swiss Roll

Having been requested to use passion fruit in a recipe I grabbed it by the horns as I’d never used passion fruit in anything before. I’ll admit this isn’t the most adventurous of recipes but sometimes simplicity is key; it captures the fresh tangy flavour of the fruit nicely contrasted against the sweetness of the sponge. Swiss roll (or roulade for the more discerning members of the food society) is a quick and easy recipe which can be altered in many ways to suit anyone’s taste (given that you like cake) so you may well see more swiss roll recipes from me. The trick to getting the sponge light and airy is in the mixing, whisking the eggs and sugar until pale and thick eliminating the need for raising agents. You know it’s the right consistency when the mixture leaves a thick trail as it falls from the beaters (when lifted) and sits on top of it itself.

If you’re not a fan of passion fruit seeds, sieve the pulp before mixing into the cream! 

Passion Fruit Swiss Roll

Makes 10 slices

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Ingredients

for the sponge

  • 3 medium eggs
  • 90g caster sugar
  • 1 teaspoon vanilla extract
  • 90g plain flour

for the filling

  • 225ml double cream
  • 4 passion fruit

Method

Make the sponge: preheat the oven to 190°C (180°C fan)/375°F/gas mark 5, grease a 23x33cm swiss roll tin (or baking tray with a rim) and line with non-stick baking paper. Place the eggs, sugar and vanilla extract in the bowl of a freestanding electric mixer and whisk on high speed (or alternatively in a large bowl with a hand held electric mixer) for 6-8 minutes until very thick and pale, and leaves a thick trail (or ribbon) when the beater is lifted. Sift the flour over the mixture then carefully fold in using a spatula or large metal spoon. Transfer to the lined tin, spread evenly and bake in the oven for 10-12 minutes until risen, golden brown and springy to the touch (it will be more delicate than a standard sponge). Leave to cool in the tin on a wire rack.

Make the filling: as soon as the cake is cool (leave it too long and the sponge will crack when it’s rolled) whisk the cream in a medium-sized bowl (either by hand or using an electric mixer) until it holds its shape. Cut each of the passion fruits in half, scoop out the pulp and fold evenly into the whipped cream. Cut a sheet of non-stick baking paper just bigger than the sponge and dust with icing sugar. Invert the cooled sponge onto the dusted paper and remove the lining before spreading the sponge evenly with the whipped cream, leaving a 2cm margin along one of the shorter ends. Starting from the end with the margin, roll up the swiss roll to encase the filling using the paper to help. Chill in the fridge until ready to serve, slicing into 2cm wide slices. The swiss roll will keep in the fridge for a couple days wrapped well in foil.


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