FRUIT CREAM SPONGE ROLL or; The Seven Deadly Recipes, “Wrath”.

It’s never easy to come up with a recipe to name “Wrath”, but this really took the cake (literally)! Whilst delicious in whatever state you manage to devour it in, the wrath comes from endeavouring to roll it, keeping the filling inside the roll and then slicing and presenting in a ‘restaurant’ style…not really possible bakers, so give up now and just eat to enjoy.  Always serve with generous amounts of paper serviettes….just a suggestion!

NEED:

4 eggs separated
¾ cup caster sugar
1 teaspoon vanilla bean paste
¾ cup cornflour
¾ cup plain flour
1½ teaspoons baking powder
5 tablespoons icing sugar
1½ cups whipping cream
Small tin passion fruit pulp
Fresh strawberries and kiwi fruit to decorate
Swiss roll tin

DO:

Line a swiss roll tin with baking paper.
Using electric beaters, beat egg whites and pinch of salt until soft peaks form.
Gradually beat in the sugar until mix is thick and glossy.
Add egg yolks and vanilla and beat until well combined.
In separate bowl mix together cornflour, plain flour and baking powder.
Sift the flours twice then carefully fold in the egg mixture.
Don’t over stir the cake as it will lose its lightness.
Pour mix into prepared tin and smooth with spatula.
Process in steam oven for 25-45 minutes or until springy to touch.
Cool in tin for 1 minute and then run knife around edges of tin to loosen cake.
Place a large piece of baking paper on large clear surface.
Invert cake onto baking paper, then gently peel away lining.
Gently roll cake into roll starting from the long side.
This needs to be done while cake is still hot.
Leave to cool for 20  minutes.
Meanwhile whip cream and icing sugar (leave some for dusting), then fold in passionfruit pulp.
Fold in sliced strawberries and kiwi fruit.
Gently unroll cake and spread with cream.
Re-roll, dust with generous amounts of icing sugar and serve immediately!