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…