A recipe from the Good Food collection.
4 eggs, separated
175g (¾ cup) castor sugar
1 tsp natural vanilla extract
90g (¾ cup) cornflour
3 tbsp plain flour
1½ tsp baking powder
boiling water, for steaming
2 tbsp icing sugar, for dusting
310ml (1¼ cups) cream, whipped
3 tbsp icing sugar, sifted
2 tbsp passionfruit pulp (about 2 passionfruit)
1. Preheat the oven to 180C and line a 29cm x 24cm x 3cm Swiss roll tin with baking paper.
2. Using electric beaters, beat the egg whites and a pinch of salt until soft peaks form. Gradually beat in the sugar until the mixture is thick and glossy. Add the egg yolks and vanilla extract, and beat until well combined.
3. In a separate bowl, mix together the cornflour, plain flour and baking powder. Sift the flours twice, then carefully fold into the egg mixture. Don't over-stir as the cake will lose its light texture.
4. Pour the mixture into the prepared tin and smooth with a spatula. Cover with foil, then place the tin in a large deep roasting tin and pour in enough boiling water to come halfway up the sides of the Swiss roll tin. Bake for 35–45 minutes, or until golden and springy to the touch. Cool in the tin for 1 minute, then run a knife around the edges of the tin to loosen the sponge cake. Place a large piece of baking paper on a clean surface. Invert the cake onto the baking paper then gently peel away the baking paper from the bottom of the cake. Using the baking paper as a guide, gently roll the cake into a log, starting from the long side. This needs to be done while the cake is still hot to prevent cracking. Leave to cool for 20 minutes.
5. Meanwhile, to make the passionfruit cream, whip the cream and icing sugar until stiff, then fold in the passionfruit pulp. Gently unroll the cake and spread with the passionfruit cream. Re-roll, then dust with icing sugar and serve at once. This is best eaten on the day it is made.