Saucey’s Passion Fruit Roulade
You will need:6 large eggs
100 grms. caster sugar
2 lemons (zest of 2 and juice of 1)
2 heaped tablespoons flour
Icing sugar to dust
Filling
1 pot Saucey’s Passion Fruit Curd
300 mls. Whipped cream
Method
Set oven to 200oC
Line a shallow baking tray 36 x 30 cms
Separate the eggs
Mix the egg yolk with sugar until thick and creamy
Leave egg yolks to one side
Grate the zest of 2 lemons and juice of 1 lemon
Add the lemon zest and lemon juice to the egg yolk mixture
In a separate bowl beat the egg whites until it forms soft peaks
Fold the flour gently into the egg white mixture
Add the egg whites to the egg yolk mixture folding it into the mixture very gently
Pour the mixture into the baking tray and bake at 200oC for 10 minutes
Once cooked, allow the roulade to cool at room temperature.
To make the filling, add the passion fruit curd to the whipped cream and mix together.
When the roulade is cooled turn it out onto a sheet of parchment already dusted with icing sugar.
Holding the sides of the baking parchment firmly, roll the roulade.
To finish, dust gently with icing sugar and serve.
< Back
