Passionfruit roulade
There are many varieties of both purple and panama fruit but they are not labelled as such in the shops. Panamas are large and oval-shaped with maroon to pink glossy skin but the purple varieties have a more pronounced sweet, acid flavour. Nellie Kellie, with its dry, leathery skin, is said to be the most prolific home garden vine in NSW.
Ingredients
Melted butter
4 eggs
110g caster sugar
100g plain flour, sifted
1 cup passionfruit curd
1 cup thickened cream, whipped
Icing sugar, for dusting
Method
Preheat oven to 180C. Brush a swiss roll tin (25 x 30cm) with melted butter, line with baking paper and brush paper with melted butter. Sprinkle paper with a little extra plain flour and shake off excess. Beat eggs and sugar with electric mixer until very thick and pale. Carefully fold in flour, spoon mixture into prepared tin and bake for 12-15 minutes. Test cake by inserting a skewer; if it comes out clean the cake is cooked. Remove and cool on a wire rack for a few minutes.
Place a clean tea towel on work surface, cover with a sheet of baking paper and sprinkle with a little extra caster sugar. Turn cake onto paper while still warm and carefully roll up using tea towel as a guide with paper inside roll. Cool completely. Carefully unwrap cake, spread passionfruit curd over the base and spread cream on curd. Carefully reroll, without paper. Place on serving plate, seam side down, and dust with icing sugar.
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