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passion fruit cake roll

Passion Fruit Cake Roll

5 from 1 vote
Get ready to impress your guests with a showstopping Passion Fruit Cake Roll filled with silky smooth vanilla pastry cream and tangy passion fruit curd.
Servings 8
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
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Ingredients
  

Yellow Sponge Cake

  • 4 eggs
  • 1/2 cup (100g) sugar
  • 3/4 cup (100g) flour
  • 1 tsp (4g) baking powder
  • yellow food coloring ,(about 4 drops)

Vanilla Pastry Cream

  • 2/3 cup (160ml) milk
  • 1 vanilla pod
  • 1/4 cup (50g) sugar
  • 3 tbsp (25g) flour
  • 1 egg
  • 1 tsp (3g) gelatin powder
  • 1 tbsp (15ml) water
  • 1/3 cup + 1 tbsp (95ml) whipping cream , chilled

Passion Fruit Curd

  • 3 tbsp (45g) passion fruit pulp
  • 1/4 cup + 1 tbsp (60g) sugar
  • 1 egg
  • 1/3 cup (75g) butter
  • 2 tbsp (30g) ground pistachios

For Decoration, optional

  • remaining vanilla cream
  • meringue kisses
  • sprinkles
  • chocolate candies

Instructions
 

Prepare the passion fruit curd.

  • In a large bowl, over a bain-marie, whisk together the passion fruit pulp, the egg and the sugar.
  • Keep stirring from time to time until it thickens. For about 15-20 minutes.
  • In a large bowl cut butter into chunks.
  • When the passion fruit mixture is done, sieve it over the butter.
  • Use a hand blender to mix until soft and creamy.
  • Cover it with plastic film and let it cool at room temperature.

Prepare the vanilla pastry cream.

  • In a pot, put the milk, the vanilla seeds and the vanilla pod. Bring to a simmer.
  • In a large bowl, mix together the egg, the sugar and the flour, until light and creamy.
  • When the milk starts to boil, remove it from the stove and sieve it over the egg mixture.
  • Mix for 1 minute, then put it back on the stove, over medium heat. Keep mixing until it thickens. When it starts to boil, remove it from the stove.
  • Cover it with plastic film and let it cool.
  • Bloom the gelatin in cold water for 5-10 minutes.
  • Dissolve the gelatin over low heat and pour over the pastry cream. Mix to combine.
  • In a bowl whip the whipping cream until stiff peaks form.
  • Fold the whipped cream into the pastry cream mixture. Set aside until ready to use.

Prepare the yellow sponge cake.

  • Preheat the oven to 350F (180C). Grease and line a 16x12 inch (40x30cm) baking tray with parchment paper.
  • In a large bowl beat together the eggs, the sugar, and the food coloring until thick and pale and triples in volume, for about 10 minutes.
  • Gently fold in the flour and the baking powder.
  • Pour the batter into the prepared tray and bake for 11-13 minutes, or until a toothpick comes out clean.
  • Remove from the oven, and let cool slightly.
  • While the cake is still hot, gently roll it up in the parchment paper and let it sit like this until it cools down.

Assemble the cake roll.

  • Carefully unroll the cooled cake and evenly spread the passion fruit curd over the entire cake.
  • Spread the vanilla pastry cream over the curd. Make sure to leave out one-third of the filling for decoration.
  • Sprinkle the ground pistachios over the cream.
  • Roll the cake up and place it in the fridge for at least 3 hours.
  • Remove from the fridge and place the roll on a serving plate.
  • Pipe the remaining cream filling over the cake roll.
  • Decorate it with chocolate candies, sprinkles, meringue kisses, or fresh fruits. Enjoy!

Nutrition

Serving: 1 serving out of 8Calories: 348kcalCarbohydrates: 42.4gProtein: 7.7gFat: 17.7gSaturated Fat: 9.1gCholesterol: 161mgSodium: 137mgPotassium: 193mgFiber: 1.4gSugar: 28.4gCalcium: 83mgIron: 2mg
Author: Medana
Calories: 348kcal
Course: Dessert
Cuisine: American
Keyword: cake roll, Easter, passion fruit, spring