Passion Fruit Swiss Roll

With no reason passion fruit came onto my mind.  And I haven’t eaten any or made sweet with it for a long long time. As my mother left two I bought passion fruit puree to attempt this new recipe found at the internet.  It takes the way of cooking the oil and mix with the cake flour.   Not the exact texture I like as it is not as soft as adding oil cold after the blending of different ingredients.  I like the slight sour cutting through the slightly sweet taste.

50g Vegetable oil
80g homemade passion fruit marmalade
50g Cake flour
Pinch of salt
Drops of vanilla essence
4 egg yolks
1 egg
4 Egg whites
70g sugar

25g passion fruit marmalade
90g whipped cream but can be more

Cook the passion fruit marmalade.  Sugar is 50% of the passion fruit pulp/passion fruit puree by weight. 

Simmer oil until bubbles appear but not too hot.  Add flour. Blend well and until smooth.

Blend in passion fruit marmalade

Add egg yolks, the whole egg, salt, vanilla essence and stir well

Beat the egg whites until it turns to foamy.  Add the sugar in 3 batches.  Beat until it is about 80% firm.  Don’t be stiff else it will crack when rolling up.

Take a small portion of egg white. Blend with a little bit of the egg yolk mixture.  Add a drop of orange colouring and blend well.   

Pipe any pattern you like on the cake pan laid with baking paper.

Bake at 190C for 2 minutes.

Fold 1/3 of the egg whites into the egg yolk mixture.

Fold in the rest of the egg whites.

Pour the mixture onto the cake pan  (24cm x 34cm).  Smoothen the surface and tap a few times.

Bake at 180c for 10 minutes and lower to 140C for another 10 minutes.


Whip the cream until glossy and firm.  Blend in the passionfruit marmalade.

Take the cake out of the oven.  Invert it and tear off the baking paper.

Score 3 lines on the cake facing you.

Roll up the cake.  Wrap the roll with baking paper. Twist both ends and set in fridge for 30 to 60 minutes.



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