Passion Fruit Curd Layer Cake
This cake is layered with homemade passion fruit curd, super light, fluffy with a creamy rich and fragrant curd…perfect for any occasion.
I already make 3 batches of passion fruit curd…and twice this layered cake. The cake just disappears…it is true I share with friends and family, but I can guarantee that the cake will not stay long in the refrigerator.
– What is a better way to serve the fragrant passion fruit curd?
In between layers of light and fluffy vanilla chiffon cake
– Why is this cake so delicious?
Imagine a bite of super light cake loaded with fragrant, tangy and slightly sweet passion fruit curd…do I need to say more? If you believe in magic…this cake is magical…
– Did I convince you to try this cake?
Ingredients:
5 jumbo/large eggs separated 65 g vegetable oil 65 g milk 110 g cake flour, shifted 1 pinch salt 1 ½ teaspoons vanilla extract 85 g sugar 10 g vinegar
Homemade Passion Fruit Curd (recipe HERE)
Method:
Preheat oven at 275oF. Line a 14 x 9 inch (36 cm x 23 cm) jelly pan with parchment paper.
In a small bowl, mix cake flour with salt, and set aside.
In a medium bowl, stir together egg yolks, milk, oil and vanilla extract. Add the sifted mix of cake flour and salt to the egg yolk mixture. Mix well until smooth and all the flour is well incorporated, resembling a pancake mix batter.
In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.
Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.
Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter.
Pour the batter into the prepared baking sheet and spread evenly. Gently tap the pan against the counter to remove excess of air bubbles. Lower the temperature to 275oC and bake for approximately 20 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Remove cake from the oven and transfer it with its parchment paper onto a wire rack and let it cool.
Flip the cake to another piece of parchment paper of silicone mat.
Peel the parchment paper from the cake and cut into 3 equal sections.
Roll the cake gently, then unroll it spread a layer of lemon curd and roll it back. Wrap tightly with a plastic wrap. Repeat the same procedure with the other half piece of cake.
Place the cake roll in the refrigerator for a couple of hours before serving.
– If you like this Swiss cake roll, you might want to look at these dessert recipes…
Thank you for visiting Color Your Recipes…have a colorful week! Lemon Cake Roll with Lemon Curd
Love Lemons? This is a perfect and simple cake roll loaded with lemon…in the cake batter and filled with homemade lemon curd…indeed perfect for lemon lovers.
All my lemon trees are packed with lemons…I already sent buckets and buckets of lemons to family and friend…besides adding slices of lemon to water and making drinks…lemon curds is another my favorite way to use up the lemons.
– What cake recipe is in this cake roll?
This cake roll is super light as I used a very similar recipe to the chiffon cake recipe and added fresh lemon zest to the cake batter.
– Why is this cake roll so delicious?
Well, filling the roll with freshly homemade lemon curd is the answer…super tangy and lemony…and bursting with lemon…so refreshing!
– Homemade Lemon Curd?
Yes and yes, it is so easy to make and so versatile…I love adding to yogurt, cakes, tarts and eat by spoon…check the recipe here.
– Are you ready to try this recipe?
This recipe can make two cake rolls.
Ingredients:
5 eggs 60 g vegetable oil (I used sunflower) 60 g milk 1 teaspoon vanilla extract 100 g cake flour 1 pinch salt 1 ½ teaspoon lemon zest 8 g white vinegar 100 g sugar
Homemade lemon curd or store bought
Method:
Preheat oven at 350oF. Line a 12 x 17 inch (31 cm x 43 cm) jelly pan with parchment paper.
In a small bowl, mix cake flour with salt, and set aside.
In a medium bowl, stir together egg yolks, milk, oil, vanilla extract and lemon zest. Add the sifted mix of cake flour and salt to the egg yolk mixture. Mix well until smooth and all the flour is well incorporated, resembling a pancake mix batter.
In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.
Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.
Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter.
Pour the batter into the prepared baking sheet and spread evenly. Gently tap the pan against the counter to remove excess of air bubbles. Lower the temperature to 285oC and bake for approximately 20 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Remove cake from the oven and transfer it with its parchment paper onto a wire rack and let it cool.
Flip the cake to another piece of parchment paper of silicone mat.
Peel the parchment paper from the cake and flip it back to the parchment paper. Cut the cake into half and then the parchment paper underneath the cake.
Roll the cake gently, then unroll it spread a layer of lemon curd and roll it back. Wrap tightly with a plastic wrap. Repeat the same procedure with the other half piece of cake.
Place the cake roll in the refrigerator for a couple of hours before serving.
– If you like this Swiss cake roll, you might want to look at these dessert recipes…
Did you know that adding lemon to your drinking water is much healthier than juices and sodas? Lemon contains a lot of vitamin C which will enhance your immune system, lower your risk of stroke, lower your blood pressure, and even increase the absorption of iron from your diet. Moreover, deficiency in vitamin C although not common in US it can cause scurvy.
Thank you for visiting Color Your Recipes…have a colorful week! Guava Swiss Roll
This soft and delicate chiffon base cake rolled with a layer of guava jam is super delicious, an exotic fusion between Latin and Asian…all in one bite.
– Why this guava swiss roll is different?
The recipe is a mix of Asian inspired chiffon cake filled with the very popular Latin American guava jam/paste., and the combination is a sweet and distinct guava jam in between a super soft and moist chiffon cake.
– Guava paste/jam?
Well, back in Brazil we used to have all sort of desserts with guava paste (goiabada) in cakes, pies, cookies, donuts you named it, and it could be by itself or with cheese, yes, you read it right, cheese…which it’s called Romeo and Juliet…the combination of the sweet guava paste and the saltiness of the cheese is amazing…it really wakes your palate…with all this said, when I saw the guava jam in my refrigerator I got the inspiration to use as a filling for the cake roll.
– Can I make this roll is advance?
Absolutely, you can make a couple of days in advance, store in the refrigerator and remove two hours before serving and let it reach room temperature or serve it cold. The cake is delicious accompanied by a cup of tea of coffee.
Ingredients:
3 large eggs separated (make sure the bowl with egg white does not contain any trace of grease) 45 g vegetable oil (I used sunflower) 45 g milk ½ teaspoon vanilla extract 60 g cake flour 1 pinch salt 6 g white vinegar 60 g sugar
Method:
Preheat oven at 275oF. Line a 9 x 13 inch (23 x 33 cm) jelly pan with parchment paper.
In a small bowl, mix cake flour with salt., and set aside.
In a medium bowl, stir together egg yolks, oil, milk, vanilla extract. Add the sifted mix of cake flour and salt to the egg yolk mixture. Mix well until smooth and all the flour is well incorporated, resembling a pancake mix batter.
In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.
Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.
Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter.
Pour the batter into the prepared baking sheet and spread evenly. Gently tap the pan against the counter to remove excess of air bubbles. Bake at for 20 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove cake from the oven and transfer it with its parchment paper onto a wire rack and let it cool.
In the meantime, add a little water to the guava jam, and cook until smooth. Let it cool.
Assembly
To peel off the parchment paper, place another piece of parchment paper or silicone mat on the cake with a pan, flip the cake and remove the parchment paper from the cake. Place the parchment paper again on the cake and flip the cake one more time. Remove the silicone mat of the parchment paper.
Roll the cake from the short end and let it settle for 10 minutes. Unroll the cake and spread a layer of guava jam (or any of your preference), gently re-roll the cake back while peeling the parchment paper off. Cut the edges from both sides.
Transfer to a serving plate. Serve at room temperature or chilled.
– If you enjoy this recipe, you might want to take a look at these… Did you know that guava is rich in vitamin C and dietary fiber? Because guava contains high amount of pectin it is commonly used to make jams, paste, preserve. Chiffon Black Forest Cake
I love black forest cake…and this time I decided to make the cake using chocolate chiffon cake instead of this chocolate cake recipe. Chiffon cake is a lighter cake, it is moist and soft since vegetable oil is used in the batter. It is great combined with whipped cream and lots and lots of cherries. In spite of the recipe being very simple, the cake looks very festive as a result it is a perfect dessert for the Holidays.
Ingredients:
Chocolate Chiffon Cake ¾ cup all purpose flour ¼ cup chocolate powder 1/3 cup sugar, divided into half ½ teaspoon baking powder 4 tablespoons vegetable oil 4 eggs 4 tablespoons water 1 teaspoon vanilla extract ¼ teaspoon cream of tartar
Whipped Cream Frosting 1 8oz whipping cream 4 tablespoons of ultra fine sugar or confectionary sugar ½ teaspoon vanilla extract
1 small jar of cherries, drain and chopped. Reserve the syrup
Grated semi sweet chocolate, approximately 1/3 cup Preparation:
Chocolate Chiffon Cake Preheat oven to 350F. Sift flour, chocolate powder, baking powder and salt into a small bowl. Separate the eggs carefully. Add the cream of tart to the egg whites and mix using a clean and dry beater until stiff, add half sugar and continue to beat until flip upside down it does not fall.
Add the oil to the egg yolk and beat until the color is a pale yellow, add the other half sugar and continue to beat. Add the water and the vanilla extract, beat until well mixed. Add the dry ingredients and beat for more approximately 2 minutes.
Gently fold in the egg whites to the batter using a spatula, make sure that you mix very gently. Pour the batter to a 9 in pan and bake for 20 minutes.
Remove the cake from the oven and turn upside down, until cool.
Remove from the pan and set aside.
Whipped Cream Frosting Place the whipping cream and the vanilla extract into a big bowl and have it in a ice/water bath.
Whip the whipping cream starting with a low speed, until start to thicken, then increase the speed to a medium~high speed, slowly add the sugar and continue to whisk until stiff peaks forms.
Gently fold in the cherries. Assembly Cut the cake in the middle, but using toothpick and reference. Separate the layers and sprinkle the bottom layer with small amount of the cherry syrup.
Place a layer of chopped cherries and cover with whipped cream.
Gently layer the top layer of the cake and cover with the remaining whipped cream.
Sprinkle the side of the cake with the grated chocolate and decorate the top of the cake with whole cherries.
Place the cake in the refrigerator until time to serve.
Did you know that an insurance salesman called Harry Baker from Hollywood is the one that came up with the original recipe of chiffon cake in 1927? Moreover, the recipe only went public in 1948, after Baker sold the recipe to General Mills and was release in Better Homes and Gardens Magazine.
Merry Christmas and Happy New Year! And thank you so much for visiting Simple Recipes… Lemon Chiffon Cake
I love everything that contains lemon…this lemon chiffon cake is very easy and simple to make. The cake is very light and can be served with cream, jam or just like that.
Ingredients:
5 eggs, separated ¼ teaspoon cream of tartar ½ cup sugar 2/3 cup all purpose flour 1 teaspoon balking powder ¼ teaspoon salt 4 tablespoon vegetable oil 6 tablespoon milk 1 teaspoon lemon extract 1 tablespoon grated lemon grind Method: Preheat oven to 325F. Sift flour, baking powder and salt into a small bowl. Separate the eggs carefully. Add the cream of tartar to the egg whites and mix using a clean and dry beater until stiff, add the other half sugar and continue to beat until flip upside down it does not fall.
Add the oil to the egg yolk and beat until the color is a pale yellow, add the other half sugar and continue to beat. Add the milk, lemon extract and the grated lemon grind, beat until well mixed. Add the dry ingredients and beat for more approximately 2 minutes.
Gently fold the egg whites to the batter using a spatula, make sure that you mix very gently.
Pour the batter to the cake pan for 20 to 25 minutes.
Thank you for stopping by Simple Recipes and have a great week!
Chocolate Chiffon Mini Cupcakes and…I Got an Award!
Let’s go for the cupcakes first and then the award.
I made these cupcakes especially for my little nephew Nicholas, since I had prepared some vanilla cupcakes with pineapple frosting and knew that Nick loves chocolate…I could not let him down. Instead of regular cupcake recipe I thought that it would be a good idea to use a lighter batter and frost with marshmallow, which is sweeter… so here is the recipe.
Ingredients:
4 tablespoon all purpose flour 2 tablespoon chocolate powder 6 tablespoon sugar, divided into half ¼ teaspoon baking powder 2 tablespoon vegetable oil 2 eggs 2 tablespoon water ½ teaspoon vanilla extract ¼ teaspoon cream of tartar 1 pinch salt
Method:
Preheat oven to 325F, Sift flour, chocolate powder, baking powder and salt into a small bowl. Separate the eggs carefully. Add the cream of tart to the egg whites and mix using a clean and dry beater until stiff, add the other half sugar and continue to beat until flip upside down it does not fall.
Add the oil to the egg yolk and beat until the color is a pale yellow, add the other half sugar and continue to beat. Add the water and the vanilla extract, beat until well mixed. Add the dry ingredients and beat for more approximately 2 minutes.
Gently fold the egg whites to the batter using a spatula, make sure that you mix very gently. Pour the batter to the cupcake forms and bake for 8 to 10 minutes.
Frost the mini cupcakes with ready made marshmallow and garnish with cherry.
Makes 24 mini cupcakes.
Did you know that cocoa in chocolate have potential health benefits? One of the suggested beneficial effects of cocoa or dark chocolate includes the circulatory system. It seems that epicatechin, a substance found in cocoa possess an antioxidant effect.
Now the award…
Since I am fairly new in the blogging affair, when I saw that I got an award from Lisa at Parsley, Sage, Desserts and Line Drives….by the way, thank you Lisa, you are an inspiration! I was happy and at the same time scared…and my brain went a million miles per hour: What should I do? How should I copy the logo? To whom should I pass it to? Let me tell you, I went through a very terrifying moments…even afraid to open my blog and had to deal with the award issue…well, I after a good night sleep I decided that I could manage and here I am passing the award.
Before passing the award I have to confess to Sophie at Sophie Foodiefiles that when she gave me a Humane award back in July 2009, I was a little lost and did not know what to do with it…should I pass or just keep it quiet…I am sorry if the award should be passed and got stuck with me.
One more thing…I do not want to be sentimental, but I’d like to thank you all for the support of this past 6 months, it has been incredible what I’ve learned, so only how to mix and match food but facts and stories of your life, sometimes funny sometimes sad, either through words or pictures, it all made me understand and appreciate the personality behind the blogs. It is all so fascinating!
There are so many people that I’d like to pass the award, but I am allowed to only 13 people so I had to struggle again…please go visit their sites and enjoy! And you that got the award, please pass it to 13 other people.
Natasha at 5 Star Foodies Grace at A Southern Grace Hannah at Bitter Sweet Sophia at Burp and Slurp DoggyBloggy at ChezWhat? Talita at Chocorango Lisa at Dandy Sugar Cassie at Foodie with Little Thyme! Erica at Itzy’s Kitchen Teanna at Spork of Foon Crystal and Amir at The Duo Dishes Catherine at The Unconfidential Cook Kim at The Ungormet
Thank you for stopping by Simple Recipes and have a great week!