Ingredients
Cake
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¼ cup (55g) caster sugar, for dusting
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4 large eggs, separated
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1/3 cup + 1 tsp (80g) caster sugar
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2/3 cup (80g) raspberries, pureed and sieved to remove seeds.
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1 tsp Queen Vanilla Bean Paste
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¼ cup (40g) plain flour
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2 tbsp corn flour
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40g butter, melted
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Queen Red Food Colour Gel
Filling
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250g cream cheese, room temperature
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¾ cup (110g) icing sugar
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Pulp of 2 passion fruits, seeds seived
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1 tsp Queen Vanilla Bean Paste
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½ cup (125ml) thickened cream
Method - Cake
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1
Preheat oven to 180°C (fan forced). Grease a 22cm x 32cm swiss roll tin, line the base with baking paper and dust with flour, tapping out excess.
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2
Lay a tea towel on a flat work surface and sprinkle with ¼ cup of sugar. Set aside.
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3
Whisk yolks and 1 tbsp of the sugar in a stand mixer until pale and creamy, about 5 minutes. Add raspberry puree, Vanilla Bean Paste and a 1-2 drops of Hot Pink Food Colour Gel and mix to combine.
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4
Combine flours in a small bowl and set aside.
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5
In the bowl of stand mixer, whisk egg whites until foamy. Gradually add in remaining sugar and beat to firm peaks.
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6
Gently fold 1/3 of the egg whites into yolk mixture. Fold remaining egg whites in two batches until just incorporated. Follow by folding in flour mixture in three batches.
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7
Add a spoonful of the egg mixture to the melted butter and stir to incorporate. Fold butter mixture through egg mixture. Pour into prepared tin and smooth evenly. Bake for 12-15 minutes.
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8
Invert onto prepared tea towel, remove baking paper and replace with a clean piece of baking paper. Gently roll the cake in the tea towel and baking paper from the short end. Place rolled cake on wire rack to cool completely.
Method - Filling
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1
Beat cream cheese until smooth, add icing sugar, then beat to combine. Add Passion fruit and Vanilla Bean Paste, beating to incorporate.
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2
In a separate bowl, whip cream to firm peaks. Fold into cream cheese.
Method - Assembly
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1
Carefully unroll the cake and spread the filling evenly over the top. Roll the cake back up, wrap in cling wrap and place seam side down in the fridge to chill for 1 hour.
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2
When ready to serve, dust with icing sugar and slice.
Recipe Note:
Roulade will keep up to 3 days in an airtight container in the fridge.
To use Raspberry Baking Paste, in this recipe simply substitute fresh raspberries for 3 tsp Queen Raspberry Baking Paste.
To Use Passion fruit Baking Paste in the icing, replace passionfruits with 1-2 tsp Passionfruit Baking Paste to taste.
Comments & Reviews
Made this today as dessert for guests. Lovely flavours, the passionfruit, cream cheese filling was delicious. This is the first time I have used the tubes of flavours and I am delighted with them. The result was wonderful and given the tick of approval by guests and husband. Will certainly use this recipe again. Thank you.
Paula