Passionfruit, it’s one of those fruits that you either love or loathe.
I’m a member of the former group and my husband the latter.
I think for many people it’s not the tartness of passionfruit they dislike – it’s the seeds. The seeds don’t bother me, and in fact, I think they look quite pretty with the ebony ovals flecked through the tart and sweet vibrantly yellow orange pulp.
While my favourite way to eat passionfruit is with a dollop of thick creamy Greek yoghurt, I do like to give them an outing now and again and do something a little special with them. And you don’t get much more special than a roulade or swiss roll in my opinion.
This pretty purple passionfruit roulade is filled with whipped cream that has a few dollops of deliciously mouth puckeringly tart passionfruit curd. The tartness of the passionfruit cuts through the richness of the cream and provides a beautiful balance of flavours that dance across your tongue.
Serve this passionfruit roulade as part of an indulgent afternoon tea.
- 3 large eggs
- 75 g caster sugar 1/3 cup
- 1 tsp vanilla extract
- 1 tbsp vegetable oil
- 1 tbsp milk
- 75 g plain flour 1/2 cup plus 2 tbs, all purpose
- pinch of salt
- purple food colouring optional
- 2 tbs icing sugar
- PASSIONFRUIT CURD:
- 2 egg yolks
- pulp from 2 passionfruit
- 90 g caster sugar
- 40 g butter
- 2/3 cup whipped cream
- 1 tbs passionfruit curd
- Preheat the oven to 180 celsius (350 Fahrenheit) and grease and line a 22cm x 33cm (9 x 13 inch) swiss roll tin with baking paper.
- Place the eggs, sugar and vanilla extract in a large bowl and whisk with an electric mixer until the mixture is extremely pale and creamy, around 5 minutes.
- Switch the mixer off and remove the bowl and add the oil and milk and gently fold through with a metal spoon or spatula. Sift in the flour and salt and gently fold through, being careful not to knock too much air out of the whisked eggs. Finally, add the purple food colouring, if using, and fold through until evenly distributed.
- Pour the mixture into the prepared tin and tilt to distribute evenly in the tin so the cake rises evenly. Bake for 10 to 15 minutes (check at 10 minutes), or until the cake has started to pull back a little from the sides, and springs back when touched.
- While the cake is in the oven dust baking paper with icing sugar and when the cake is done remove from the oven and immediately turn out onto the icing sugar dusted baking paper. Carefully remove the baking paper from the back of the cake and immediately, beginning at the narrow end of the cake, roll into a tight roll. Place on a wire cooling rack, seam side down, to cool completely.
- To make the curd, strain the seeds from the passionfruit pulp and discard the seeds. Place the passionfruit juice, egg yolks and sugar in a small saucepan and whisk until smooth. Place over a medium low heat and whisk until thickened. This will take between 5 to 10 minutes. The mixture will be ready when you can see a slight trail from the whisk in the mixture. It will thicken further when refrigerated. Refrigerate.
- Fold the passionfruit curd through the cream until combined.
- To fill, unroll the cake and spread the cream over the cake and re-roll. Place on a plate seam side down.
It's important to roll this cake while hot. If you leave the cake to cool first before rolling it's prone to crack when rolled.
This cake is best eaten the day it's made.
Delicious Everyday received a box of passion fruit with thanks to Impact Communications