Whilst delicious in whatever state you manage to devour it in, you may lose it a little whilst 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!
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 4 eggs, separated
- 3/4 Cup golden caster sugar
- 1 Teaspoon Vanilla - Bean Paste BUY
- 1/2 Cup cornflour
- 3/4 Cup plain flour
- 1 and a 1/2 Teaspoon baking powder
- 5 Tablespoon icing sugar
- 600 Milliliter whipping cream
- 1 small Tin passionfruit pulp
- Fresh strawberries and kiwi fruit to decorate
- Swiss roll tin
Line a swiss roll tin with baking paper.
Preheat oven to 170℃.
Using electric beaters, (I KNOW...close your mouth!) 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.
Sift the flours together twice then carefully fold into the egg mixture.
Don’t over stir the cake as it will lose its lightness.
Spread mixture into prepared tin and smooth with spatula.
Gently roll cake into roll starting from the long side.
Bake 15 minutes until just golden and springy to the touch.
Place a large piece of baking paper or silicone baking mat on large flat surface.
Invert cake onto baking mat, then gently peel away lining. Roll long side up immediately, being careful not to crack the cake. Turn it onto it’s seam side so that the cake will keep its shape.
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.