Vanilla Roulade
Ingredients
4 eggs
¾ cup caster sugar + 1 Tbsp extra
1 tsp vanilla bean extract
¾ cup self-raising flour
50g ground almonds
500mls Tatua Culinary & Whipping Cream
½ cup passionfruit curd
2-3 fresh passionfruit or passionfruit syrup
Method
- Combine the eggs, sugar and vanilla in a clean bowl.
- Beat for 4-5 minutes until very thick and fluffy.
- Sift the flour and almonds over the egg mixture and fold in with a large metal spoon.
- Pour the mixture out onto a lined baking tin and bake for 10-15 minutes at 190°C until puffed, golden and just pulling away from the sides.
- Turn out onto a sheet of baking paper sprinkled with the extra sugar.
- Roll the sponge up and allow to cool for 10 minutes then un-roll and cool completely before filling.
- Whip the Tatua Culinary & Whipping Cream until soft peaks then add the passionfruit curd and continue to whip until firm.
- Spread ¾ of the passionfruit cream over the swiss roll then carefully roll up.
- Transfer to a serving platter and pipe with remaining Tatua Culinary & Whipping Cream.
- Drizzle over fresh passionfruit or syrup
