1/4 pineapple, peeled, cored, cut into thin wedges
1 cup (250ml) thickened cream
1/4 cup (40g) icing sugar mixture, extra
1/4 cup (20g) shredded coconut, toasted
2 passionfruit, halved
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Method
Step 1
Position a rack in centre of oven and preheat to 220°C (200°C fan-forced). Lightly grease a 3cm-deep, 24cm x 30cm (base measurement) Swiss roll pan and line with baking paper. In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs, almond meal, flour, sugar and vanilla for 1-2 mins or until combined. Transfer the egg mixture to a medium bowl.
Step 2
In the clean, dry bowl of the stand mixer, whisk egg whites on medium-high speed until foamy. Gradually add the extra sugar, whisking for 1-2 mins or until firm, glossy peaks form.
Step 3
Add one-third of the egg white mixture to the flour mixture and gently fold to combine. Fold in the remaining egg white mixture. Add the butter and gently fold to combine. Pour into the prepared pan. Use a palette knife or round-bladed knife to spread evenly over the base and smooth the surface. Bake for 8 mins or until golden brown. Set aside for 5 mins to cool.
Step 4
Place a clean tea towel on a clean work surface and dust with icing sugar. Run a palette knife or round-bladed knife around the edge of the pan to release the sides of the sponge. Turn the hot sponge onto the prepared tea towel and carefully remove the baking paper. Dust the top of the sponge with icing sugar. Starting from 1 short side, use the tea towel to roll up the sponge. Set aside, seam-side down, on a wire rack for 1 hour or until cooled.
Step 5
In a bowl, combine the kiwifruit, papaya and pineapple. In the clean bowl of the stand mixer fitted with the whisk attachment, whisk the cream and extra icing sugar until stiff peaks form.
Step 6
Unroll the sponge on a clean work surface. Spread with half the cream mixture, leaving a 1cm border. Sprinkle coconut over the cream mixture. Roll up the sponge to enclose the filling. Transfer, seam-side down, to a serving plate and dust with icing sugar. Spoon the remaining cream mixture over the roulade. Top with half the fruit mixture. Drizzle with passionfruit pulp. Serve with remaining fruit mixture.
1/4 pineapple, peeled, cored, cut into thin wedges
1 cup (250ml) thickened cream
1/4 cup (40g) icing sugar mixture, extra
1/4 cup (20g) shredded coconut, toasted
2 passionfruit, halved
Description
This roulade is a tropical paradise. Filled with cream and lots of juicy fruits this roulade cake is the perfect entertaining dessert.
Method
Step 1
Position a rack in centre of oven and preheat to 220°C (200°C fan-forced). Lightly grease a 3cm-deep, 24cm x 30cm (base measurement) Swiss roll pan and line with baking paper. In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs, almond meal, flour, sugar and vanilla for 1-2 mins or until combined. Transfer the egg mixture to a medium bowl.
Step 2
In the clean, dry bowl of the stand mixer, whisk egg whites on medium-high speed until foamy. Gradually add the extra sugar, whisking for 1-2 mins or until firm, glossy peaks form.
Step 3
Add one-third of the egg white mixture to the flour mixture and gently fold to combine. Fold in the remaining egg white mixture. Add the butter and gently fold to combine. Pour into the prepared pan. Use a palette knife or round-bladed knife to spread evenly over the base and smooth the surface. Bake for 8 mins or until golden brown. Set aside for 5 mins to cool.
Step 4
Place a clean tea towel on a clean work surface and dust with icing sugar. Run a palette knife or round-bladed knife around the edge of the pan to release the sides of the sponge. Turn the hot sponge onto the prepared tea towel and carefully remove the baking paper. Dust the top of the sponge with icing sugar. Starting from 1 short side, use the tea towel to roll up the sponge. Set aside, seam-side down, on a wire rack for 1 hour or until cooled.
Step 5
In a bowl, combine the kiwifruit, papaya and pineapple. In the clean bowl of the stand mixer fitted with the whisk attachment, whisk the cream and extra icing sugar until stiff peaks form.
Step 6
Unroll the sponge on a clean work surface. Spread with half the cream mixture, leaving a 1cm border. Sprinkle coconut over the cream mixture. Roll up the sponge to enclose the filling. Transfer, seam-side down, to a serving plate and dust with icing sugar. Spoon the remaining cream mixture over the roulade. Top with half the fruit mixture. Drizzle with passionfruit pulp. Serve with remaining fruit mixture.
