Saturday, 28 January 2017

SPICED SWISS ROLL with passionfruit cream*

3 eggs
1/2 cup caster sugar
1/2 cup plain flour
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon mixed spice
1 teaspoon cocoa
1 tablespoon boiling water

300 mls thickened cream, whipped
3 fresh passionfruit.

preheat oven to 200 C. grease and line  a 25 x 30cm Swiss roll tin with baking paper.

using an electric mixer, beat the eggs and sugar until mixture is thick and pale and doubled in size.

sift the combined flour, cocoa and spices over the egg mixture, pour the boiling water down the side of the bowl.

gently fold until just combined.

pour into the tin and gently smooth the surface.

cook for 10 - 12 minutes. should be golden and dry to the touch.

meanwhile, sprinkle a large sheet of baking paper with extra caster sugar.

when cooked, turn the hot sponge out onto the sugared paper and remove the (cooked) baking paper.

using the paper, roll the sponge from a short end into a log. put aside to cool completely.

mix the whipped cream and passionfruit together.

when cold, unroll the sponge and line with the passionfruit cream.

roll the sponge up again, place on a serving tray and dust with icing sugar to serve.

*ALTERNATIVELY.....if you don't like passionfruit (like my son), fill the roll just with whipped
cream and ice with some chocolate icing.

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