Orange and Passion Fruit Roulade by Lynn Furnival

Orange and Passion Fruit Roulade by Lynn Furnival

Posted by Competition Entrant on 20/01/2014

  • Recipe difficulty: Medium
  • Vegetarian
  • Blog post
  • 4 of 5 14
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people
  • Recipe course: Desserts

Can be made with these products:

Ingredients

For the sponge
5 large free-range eggs
115g caster sugar, plus extra for sprinkling
Finely grated rind of half an orange
25g plain flour, sifted
40g ground almonds

For the filling
1 x 142ml tub double cream
1 x 142ml tub natural low fat yoghurt
3 tablespoons icing sugar (plus extra for dusting)
3-4 tablespoons fresh orange juice
4 passion fruits, halved and pulp removed

Entered by Lynn Furnival on 15/01/2014

This is a deliciously light sponge roulade - my family love it! 

Method

Pre-heat oven to 190°C/375F/Gas mark 5. Line a 33 x 23cm (13 x 9in) swiss roll tin with greased non-stick baking paper.

  1. Whisk together the egg yolks, half the caster sugar and the orange rind, then fold in the flour and ground almonds.
  2. Whisk egg whites in a separate bowl until stiff.
  3. Gradually whisk in remaining caster sugar.
  4. Fold a quarter of the whites into yolk mix, then fold in the rest.
  5. Spoon into tin and smooth flat.
  6. Bake for 10 minutes until spongy to the touch.
  7. Cover and cool for three quarters of an hour.
  8. Sprinkle a sheet of non-stick baking paper with caster sugar, turn the sponge onto it, carefully removing the lining paper.

For the filling

  1. Whip the cream until just peaking.
  2. Stir in yoghurt, icing sugar, orange juice and whisk again until peaking.
  3. Spread the filling to within 1cm of the edges of the sponge and scoop the passion fruit pulp on top.
  4. Starting at one of the short ends, carefully roll up using the paper to help and turn it onto a plate so that the join is underneath.
  5. Dust with icing sugar and chill until ready to serve.

Truly scrumptious!!

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Ingredients

For the sponge
5 large free-range eggs
115g caster sugar, plus extra for sprinkling
Finely grated rind of half an orange
25g plain flour, sifted
40g ground almonds

For the filling
1 x 142ml tub double cream
1 x 142ml tub natural low fat yoghurt
3 tablespoons icing sugar (plus extra for dusting)
3-4 tablespoons fresh orange juice
4 passion fruits, halved and pulp removed

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