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Passionfruit curd sponge roll
Passionfruit curd sponge roll
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Celebrate Australia Day with a delicious passionfruit curd sponge roll - irresistibly yum!
Ingredients:
  • Pinch of salt
  • 6.00 eggs
  • 75g (1/2 cup) plain flour
  • 4.00 gm baking powder
  • 100g (1/2 cup) caster sugar
  • 125ml (1/2 cup) thickened cream
  • Fresh raspberries, to serve
  • Icing sugar, to dust
  • 155g (3/4 cup) caster sugar
  • 185ml (3/4 cup) fresh passionfruit pulp
  • 125g unsalted butter, chopped
Instructions:
  • Preheat your oven to 220°C. Line a 20 x 30cm Swiss roll pan with non-stick baking paper. Triple sift the flour, baking powder, and salt for extra lightness and precision.
  • In a medium bowl, beat the eggs and sugar with an electric beater until thick, pale, and a ribbon trail forms when lifting the beaters. Gently fold in the flour mixture using a large metal spoon. Spoon the mixture into the lined pan, smooth the surface, and bake for 8-10 minutes or until a skewer inserted into the center comes out clean.
  • Flip the cake onto a fresh tea towel, peel off the baking paper, then roll it up carefully using the towel as a guide. Wrap the cake in the towel, place it seam-side down on a tray, and let it cool for 30 minutes.
  • To prepare the passionfruit curd, combine the eggs, sugar, and passionfruit pulp in a heatproof bowl. Set the bowl over a saucepan of simmering water, ensuring it doesn't touch the water. Mix in the butter and cook, stirring, for 10 minutes until the mixture thickens. Transfer to a clean bowl and let it cool.
  • With an electric beater, whip the cream in a medium bowl until stiff peaks form. Gently fold half of the passionfruit curd into the whipped cream until well combined.
  • Spread the cream mixture evenly over the unrolled cake. Roll it up tightly to seal in the filling. Sprinkle with raspberries and a dusting of icing sugar. Serve with the extra passionfruit curd on the side.

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