Passion Fruit Curd was waiting in the fridge. I was just wondering what to do with it :) Eventually, it was decided – rolling again!
Last roll was so delicious that I decided to experiment with a more exotic version of it.
Effects? Subtle and fluffy cake with this slight passion fruit taste – baking bingo, so to speak :))
Unfortunately, there is one huge drawback – one slice is not enough to satisfy your bellies ;P Seconds guaranteed :)
Just remember that talking about passion fruit, we have to bear in mind these little (for some, annoying) seeds that can be found in the cream. Oh well, a matter of getting used to it, believe me :)
Sponge cake that I used in this roll is the one that you already know, just made from a bigger number of eggs (though I think making from a portion – 4 eggs + 4Tbs of sugar + 4 Tbs of flour – would be a good idea too).
Check it out, it’s a must!
Sponge ingredients (form 34x23cm)
- 6 eggs
- 6 Tbs sugar
- 4 Tbs all-purpose flour
- 2 Tbs starch
Baking paper onto the bottom of the form only.
Sift the flours.
Put whole eggs (yolks and whites) into the bowl. Add sugar and mix it at high speed till the mass starts growing and getting a bit thick. It can take a bit – I was mixing for a bit more than 10 minutes.
When finished, add just a bit of mix of flours and reeeeeeeeally subtly stir it with a spatula. Add the rest of dry ingredients and stir again sloooowly so :) Do not stir for too long – we don’t want the mass to collapse :)
Pour it to the form, smooth it subtly.
Bake at 180°C for about 20 minutes.
Once it is baked, place the sponge on a piece of paper or on a linen towel (can be sprinkled with caster sugar) so that it is upside down (with the bakery paper side up). Get rid of the paper and roll the sponge quite tightly along the shorter side of it.
- 5 Tbs boiled water
- 1 Tbs spirit
- 1 tsp caster sugar (a big one :))
Stir all ingredients until combined.
Leave for cooling.
- 250g mascarpone
- about 170g Passion Fruit Curd (I think I used 5-6 full teaspoons)
Stir mascarpone with the curd subtly using a spoon until all incorporated.
Mixing mascarpone is kind of risky because this cheese is liable to curdle.
Unroll the sponge, soak it and cream it.
Roll it again slightly pressing the cake.
Wrap it quite tightly in a paper and cool in the fridge.
If you feel like, you can sprinkle the roll with caster sugar a bit more.