This cake is layered with homemade passion fruit curd, super light, fluffy with a creamy rich and fragrant curd…perfect for any occasion.
I already make 3 batches of passion fruit curd…and twice this layered cake. The cake just disappears…it is true I share with friends and family, but I can guarantee that the cake will not stay long in the refrigerator.
– What is a better way to serve the fragrant passion fruit curd?
In between layers of light and fluffy vanilla chiffon cake
– Why is this cake so delicious?
Imagine a bite of super light cake loaded with fragrant, tangy and slightly sweet passion fruit curd…do I need to say more? If you believe in magic…this cake is magical…
– Did I convince you to try this cake?
- 5 jumbo/large eggs separated
- 65 g vegetable oil
- 65 g milk
- 110 g cake flour, shifted
- 1 pinch salt
- 1 ½ teaspoons vanilla extract
- 85 g sugar
- 10 g vinegar
- Homemade Passion Fruit Curd (recipe HERE)
Preheat oven at 275oF. Line a 14 x 9 inch (36 cm x 23 cm) jelly pan with parchment paper.
In a small bowl, mix cake flour with salt, and set aside.
In a medium bowl, stir together egg yolks, milk, oil and vanilla extract. Add the sifted mix of cake flour and salt to the egg yolk mixture. Mix well until smooth and all the flour is well incorporated, resembling a pancake mix batter.
In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.
Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.
Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter.
Pour the batter into the prepared baking sheet and spread evenly. Gently tap the pan against the counter to remove excess of air bubbles. Lower the temperature to 275oC and bake for approximately 20 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Remove cake from the oven and transfer it with its parchment paper onto a wire rack and let it cool.
Flip the cake to another piece of parchment paper of silicone mat.
Peel the parchment paper from the cake and cut into 3 equal sections.
Roll the cake gently, then unroll it spread a layer of lemon curd and roll it back. Wrap tightly with a plastic wrap. Repeat the same procedure with the other half piece of cake.
Place the cake roll in the refrigerator for a couple of hours before serving.
– If you like this Swiss cake roll, you might want to look at these dessert recipes…
This cake looks moist, fluffy, and so yummy! Thank you for sharing this recipe!
This is so beautiful Juliana! I know I mentioned how we grew to love passion fruit. I’ll have to see if I can get some before Thanksgiving when my daughter and almost son-in-law (who pushed us to try it) will be visiting. I’d love to serve this to them!
Love soft and pillowy cakes. It reminds me of the bakeries in Japan and Hong Kong, except yours is 100% prettier!
Such a beautiful looking cake. I’m not sure I’ve ever tasted passion fruit, but it looks really good.
This cake would definitely melt in your mouth and is so light, I could probably ‘inhale’ it! I’m sure using the cake flour (which has lower protein in it), would help to make it very light! I assume you could also use lemon curd instead of passion fruit.
What a lovely cake and a delicious way to enjoy passion fruit curd!
This looks like the perfect recipe to use your your homemade passionfruit curd in, Juliana! The cake looks so light and fluffy – absolutely gorgeous!
Thanks Katerina, besides in cake we love the passion fruit curd in yogurt.
Thanks Sammie…you are very kind…
Golly this looks good! Great texture and with your wonderful passion fruit curb the flavor must be magnificent. Thanks!
Thanks John…indeed it is great combination of flavors…I hope you get to try.
Your passion fruit cake is such an amazing dessert… soft and delicious and absolutely divine!
The cake looks so light and lovely! The texture must be amazing, and the passionfruit curd sounds delicious.
Thanks Lisa…indeed super light and the combination with the cream curd is delicious!
I would devour the whole cake! It is so tender, soft and absolutely irresistible with passionfruit curd!
LOL, the cake disappeared pretty fast Angie…
Wow, I can see why your passion fruit curd cake disappears. It looks so light and fluffy. I’m not a cake baker, but I’m sure a cake eater and would love a slice just now…
I would love to share the cake with you Ron…