The sponge cake roll goes by many names. In France it’s known as a ‘roulade’ and can be seen at Christmas time as the elaborate Bûche de Noël or ‘yule log’ covered in thick chocolate icing and miniature meringue mushrooms.
Also known as the Swiss or jelly roll, the sponge cake roll is a thin layer of sponge baked in a sheet pan. Cooled on a kitchen towel, the sponge cake is then spread with a filling such as freshly whipped cream or in this case, cream and passionfruit butter, and then rolled and sprinkled with icing sugar. When sliced, the sponge cake has a beautiful pinwheel pattern.
Most of my experiences with sponge rolls have been with the packaged variety. This translates to preservative-laden cake filled with fake cream, and pales in comparison to the real thing.
Passionfruit Sponge Roll
3 large eggs, room temperature
A pinch of salt
1/2 cup of castor (berry) sugar plus extra for sprinkling
1/2 tsp of vanilla essence
5 Tbsp of all-purpose flour
1 tsp of baking powder
25 grams of butter, melted
1/2 cup freshly whipped cream
Icing sugar for dusting
Special equipment: 20 x 30cm rectangle baking tin
- Pre-heat oven to 390F (200C).
- In a medium mixing bowl, beat together the eggs and salt. Add 1/2 cup of castor sugar and vanilla essence and beat until combined and thick.
- In a separate bowl sift together the flour and baking powder. Use a wooden spoon to lightly fold into the egg mixture. Gently fold in the butter.
- Pour batter into the greased baking tin and bake for 8-10 minutes or until lightly browned. The cake should spring back when lightly touched.
- Gently turn sponge cake out onto a kitchen towel and sprinkle with a little castor sugar. Trim about 1cm all the way around. Allow to cool.
- Once cooled, spread half the sponge with freshly whipped cream and the other half with passionfruit butter.
- Gently roll up the sponge and place it flap side down (see photos above). Dust with icing sugar and serve.