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! Click here for the recipe