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.
Passionfruit Roulade
Ingredients
- 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
- FILLING:
- 2/3 cup whipped cream
- 1 tbs passionfruit curd
Instructions
- 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.
Notes
Nutrition
Delicious Everyday received a box of passion fruit with thanks to Impact Communications
David Crichton says
July 14, 2013 at 6:45 pmAmazing, beautifully chosen colour for the sponge too!
[email protected] says
July 2, 2013 at 1:34 pmI adore passionfruit and this looks absolutely amazing x
Sara @bellyrumbles says
June 29, 2013 at 8:05 pmThe addition of purple is such a clever idea, gorgeous swiss roll.
thelittleloaf says
June 29, 2013 at 6:38 amI love how you’ve replicated the colour of passionfruit here! What kind of food colouring do you use? I wonder if you could use the tiniest bit of beetroot or raspberry to get the colour naturally? Anyway, gorgeous post, will definitely be making this some time this summer!
Jennifer says
July 1, 2013 at 10:28 amIt’s funny you mention using beetroot as colouring. I thought afterwards that would make a great natural colouring agent. Something to try next time 😀
My Kitchen Stories says
June 28, 2013 at 10:16 pmI love passionfruits so much. yeah the seeds are annoying but I don’t care, I would so love to eat this roulade !
Amanda says
June 28, 2013 at 7:18 pmI’m very fond of passionfruit and the bloke loves them. I’ve never tried a roulade – maybe it’s time to?!
Maureen | Orgasmic Chef says
June 28, 2013 at 3:38 pmWe’ve got heaps of passionfruit growing and I think I’d be a hero with this !
Laura (Tutti Dolci) says
June 28, 2013 at 8:13 amI’ve never tried passionfruit, I don’t think it’s as accessible across the US as in Australia. Your roulade looks lovely, the color palette is beautiful!
Kiran @ KiranTarun.com says
June 28, 2013 at 5:10 amLove the colors, Jennifer! Divine 🙂
Tiffany | baking at tiffanys says
June 28, 2013 at 4:07 amI like passionfruit, but I love cakes with passionfruit more! This looks so delicious and beautiful, wish I could have a slice right now 🙂
Lizzy (Good Things) says
June 28, 2013 at 3:22 amGorgeous recipe, Jennifer. I adore passionfruit!
Rosa says
June 27, 2013 at 8:17 pmDivine! I’m a big fan of passinfruits.
Cheers,
Rosa
Kathryn says
June 27, 2013 at 8:10 pmI love passionfruit – the seeds are actually my favourite part too! I love the texture contrast. This is a seriously beautiful roulade, love those bright and vibrant colors.