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…
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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…
