Get ready to impress your guests with a show stop Passion fruit cake roll filled with silky smooth Vanilla Pastry Cream and sparkling passion fruit curd. This cake roll is a perfect addition to yours Spring or Easter Celebrate, with its bright and refreshing flavors that evoke the feeling of warmer weather.
the light and fluffy sponge cake is rolled with a generous layer of vanilla pastry cream delicately balanced with the tropical spiciness of passion fruit puree. The combination of these flavors is simply divine.
How to prepare a passion fruit cake roll
For this cake roll, start by making the passion fruit quark, then prepare the vanilla pastry cream and sponge cake.
Prepare passion fruit quark.
In a bowl over a water bath, whisk the ingredients together Passion fruit pulp, the sugar and the egg. Allow to thicken over the water bath for about 15-20 minutes, stirring occasionally. In another bowl, cut the butter into pieces. After the passion fruit mixture is ready, strain it over the butter. Blend the emulsion with a hand blender until smooth and creamy. Cover with plastic wrap and let cool at room temperature.
Prepare the vanilla pastry cream filling.
Scrape out the seeds from a vanilla pod and place in a saucepan. Pour over the milk and bring to a simmer. In another bowl, whisk together the egg, sugar and flour until light and fluffy. When the milk begins to simmer, strain it over the egg mixture. Beat for 1 minute, then return the mixture to the saucepan over medium-high heat. Keep stirring until it thickens. When it starts bubbling, it means the pastry cream is ready. Cover it with plastic wrap. Put aside.
After the pastry cream has cooled, soak the gelatine powder in cold water for 5-10 minutes. Dissolve over low heat and pour over the pastry cream. Mix to combine.
Whip the cream until stiff peaks form and gently fold into the pastry cream mixture.
Prepare sponge cake.
In a large bowl, beat the eggs with the sugar and yellow food coloring until you have a thick and fluffy mass that triples in volume, about 10 minutes. It’s done when you can make a ribbon out of the dough and it stays that way for a few seconds. Then you can carefully fold in the flour and baking powder. Pour the batter into a 40 x 30 cm baking tray and bake at 180°C (350°F) for 11-13 minutes. Remove from the oven and let cool in the pan for a few seconds. Carefully roll up the cake on the parchment paper while it is still hot. Let it sit like this while it cools.
Assemble the passion fruit roll
Carefully Roll out the cooled cake and evenly distribute the passion fruit quark over the entire cake,. Spread the vanilla pastry cream on top, but be sure to leave out a third of the filling for later decoration. Scatter the ground pistachios over the cream. Roll up the cake And refrigerate for at least 3 hours or overnight.
Remove the cake from the refrigerator and place on a serving tray. Pipe the remaining cream onto the cake roll. Decorate as you like, with festive sprinkles, pralines, meringues or fresh fruit.
Whether you’re entertaining guests or just treating yourself, this Passion fruit cake roll is a must. It’s a dessert that captures the essence of spring and leaves you wanting more. I hope you will try this refreshing passion fruit cake roll. Be sure to tag me Instagram if you try it because i love to see it spin for you. Enjoy!
Other cake buns you might like to try
The Tiramisu Cake Roll is a delicious twist on the classic Italian dessert. It consists of a light and airy sponge cake drenched in a blend of espresso and Marsala wine and filled with a creamy blend of mascarpone and coffee frosting. Another roll that we recommend that is perfect for spring and summer days is this one Chocolate Strawberry Swiss Roll. It’s a decadent dessert that combines the rich flavors of chocolate with the sweetness of fresh strawberries. The cake is baked with a flower pattern and looks quite impressive. The Strawberry Swiss Roll is a delicious dessert that is perfect for any occasion. This light and fluffy sponge cake is filled with a sweet and tangy strawberry jam filling and a cream cheese frosting. The cake is then rolled up and dusted with powdered sugar for an elegant touch.
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Chocolate Mocha Hurricane Swiss Roll
Chocolate Swiss Roll
15 Cake Bun Recipes
Passion fruit cake roll
Ingredients
Yellow Sponge Cake
- 4 eggs
- 1/2 Cup (100g) sugar
- 3/4 Cup (100g) flour
- 1 tsp (4g) baking powder
- yellow food coloring ,(about 4 drops)
Vanilla Pastry Cream
- 2/3 Cup (160 ml) milk
- 1 vanilla bean
- 1/4 Cup (50g) sugar
- 3 tablespoon (25g) flour
- 1 egg
- 1 tsp (3 g) gelatin powder
- 1 tablespoon (15 mL) water
- 1/3 cup + 1 tbsp (95 ml) whipping cream chilled
passion fruit curd
- 3 tablespoon (45 g) passion fruit pulp
- 1/4 cup + 1 tbsp (60g) sugar
- 1 egg
- 1/3 Cup (75g) butter
- 2 tablespoon (30 g) ground pistachios
For decoration, optional
- remaining vanilla cream
- Meringue Kisses
- sprinkles
- chocolate candies
instructions
Prepare passion fruit quark.
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In a large bowl over a double boiler, whisk together the passion fruit pulp, egg, and sugar.
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Stir in between until it thickens. For about 15-20 minutes.
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In a large bowl, cut butter into pieces.
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When the passion fruit mixture is ready, sift over the butter.
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Blend with a hand blender until smooth and creamy.
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Cover with plastic wrap and let cool at room temperature.
Prepare the vanilla pastry cream.
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In a saucepan, add the milk, vanilla seeds and vanilla bean. Bring to a boil.
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In a large bowl, mix the egg, sugar and flour until light and creamy.
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When the milk begins to boil, remove from the heat and strain over the egg mixture.
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Mix for 1 minute, then return to the stove over medium-high heat. Keep mixing until it thickens. When it starts to boil, take it off the stove.
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Cover it with plastic wrap and let it cool.
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Soak the gelatin in cold water for 5-10 minutes.
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Dissolve the gelatin over low heat and pour over the pastry cream. Mix to combine.
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In a bowl, whip the heavy cream until stiff peaks form.
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Fold the whipped cream into the pastry cream mixture. Set aside until ready to use.
Prepare the yellow sponge cake.
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Preheat the oven to 350F (180C). Grease a 40 x 30 cm baking tray and line with parchment paper.
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In a large bowl, beat the eggs, sugar, and food coloring until thick, pale and tripled in volume, about 10 minutes.
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Gently fold in the flour and baking powder.
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Pour the batter into the prepared pan and bake for 11-13 minutes, or until a toothpick comes out clean.
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Take out of the oven and let cool down a bit.
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While the cake is still hot, gently roll it in the parchment paper and let stand until cool.
Assemble the cake roll.
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Carefully roll out the cooled cake and spread the passion fruit quark evenly over the entire cake.
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Spread the vanilla pastry cream on the quark. Be sure to leave out a third of the filling for decoration.
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Scatter the ground pistachios over the cream.
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Roll up the cake and place in the fridge for at least 3 hours.
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Remove from the fridge and place the roll on a serving platter.
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Pipe the remaining cream filling over the cake roll.
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Decorate with chocolates, sprinkles, meringues or fresh fruit. Enjoy!
Nourishment
Portion: 1 serving of 8Calories: 348kcalCarbohydrates: 42.4GProtein: 7.7GFat: 17.7GSaturated Fatty Acids: 9.1GCholesterol: 161mgSodium: 137mgPotassium: 193mgFiber: 1.4GSugar: 28.4GCalcium: 83mgIron: 2mg