So, this month is the month, Chicken Farm Special Project: Ultimate Roll: Colour, Flavour and Glitter!! The rule is so easy, just make the roll and you have to option to choose the well decorated one or play with flavor. And I choose to play with the flavor, the passion fruit and the meringue!
I love the passion fruit, the smell and the tangy taste, both of them are the charm of this little fruit. The tanginess of the passion fruit is very sharp, and I think it will work very well with the sweetness of the meringue.
After I choose the flavor, I think about the texture, I use the sponge cake for the base, because it's soft and quite dry, so it can take a lot of liquid from the filling and the topping. It's plain too, because I want the flavor of the passion fruit and the meringue come out without any obstacle. And for the meringue, because we won't bake it, I decide the Italian meringue will be the best option ^ ^, and I use the blowtorch to burn it.
So, with each bite you will receive the tanginess and the sweetness, with a hint of the caramel (from the burned meringue). I think I got my new favorite roll cake, that uses the ingredient that I love, the passion fruit!
Note: When fill the cake, don't put all the curd in it or the cake will be very hard to roll. You might have the ¼ cup of the curd left.
| 1 tbsp|| Hot water|
Passion fruit curd
| 2||Egg yolks|
|180ml||Passion fruit puree|
|1½ tsp |
Preheat the oven to180°C
Line the base of 30X30 cm pan with baking paper.
Using hand mixer, beat the egg white with sugar (add the sugar gradually) until stiff peaks form.
Pour the egg yolks into the egg white, beat with low speed for 1 minutes.
Sift the flour into the bowl and fold to combine.
Pour the oil and hot water into the bowl, and fold lightly to combine, then pour the batter into the prepared pan.
Bake for 10-12 minutes, or until lightly golden.
While baking the cake, spray the clean table clothes with water.
As soon as the cake came out of the oven turn the cake over the clothes, pull the baking paper off.
Roll the cake with the clothes, then let the cake cool on the wire rack.
Make the passion fruit curd:
Mix the eggs, egg yolks, sugar and corn flour together.
Heat the passion fruit and lemon juice, then pour the mixture into the egg mixture slowly and whisk all the time.
Put the mixture over medium-low heat, whisking constantly to avoid scorching until it becomes very thick.
Remove from heat and whisk in the butter and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool.
Unfold the cake and spread the passion fruit curd over the cake.
Reroll the cake and refrigerate for 1-2 hour until firm.
Make the Italian meringue:
To make the sugar syrup, place the candy thermometer in the saucepan and heat the water and sugar over medium-high heat. Partially cover with a lid to capture the evaporating water this helps to moisten the sides of the saucepan to prevent sugar crystals from forming.
With the mixer on high speed, begin whipping the egg whites to stiff peaks. When the peaks are stiff, with the mixer still running slowly pour the remaining sugar into the meringue.
Raise the heat under the sugar syrup to bring the syrup to 245°F, if it is not there already. When the syrup is at 245°F, remove the thermometer and slowly pour the syrup into the meringue.After 1 to 2 minutes reduce the mixer speed to medium for 3 to 4 minutes, or until the meringue is cooled.
Take the cake out of the fridge, cover with the meringue.
Using a cook’s blowtorch over the surface to burn the meringue.