- 30 min
- 15 min
- 250g cream cheese, room temperature
- ¾ cup (110g) icing sugar
- 2-3 tsp Queen Passionfruit Baking Paste
- ½ cup (125ml) thickened cream
Method - Cake
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.
Lay a tea towel on a flat work surface and sprinkle with ¼ cup of sugar. Set aside.
Whisk yolks and 1 tbsp of the sugar in a stand mixer until pale and creamy, about 5 minutes. Add Raspberry Baking Paste and a drop of Red Food Colour Gel and mix to combine.
Combine flours in a small bowl and set aside.
In the bowl of stand mixer, whisk egg whites until foamy. Gradually add in remaining sugar and beat to firm peaks.
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.
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.
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
Beat cream cheese until smooth, add icing sugar, then beat to combine. Add Passionfruit Baking Paste and beat to incorporate.
In a separate bowl, whip cream to firm peaks. Fold into cream cheese.
Method - Assembly
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.
When ready to serve, dust with icing sugar and slice.
Roulade will keep up to 3 days in an airtight container in the fridge.