raspberry and passion fruit sponge roll
PREPARATION: 20 MINUTES, COOKING: 10 MINUTES
2 3/4 cups (340 g) raspberries, plus extra to serve
1/4 cup (30 g) confectioners’ sugar, sifted
4 passion fruit, halved
a few sprigs fresh mint, to garnish
3 large eggs
1/2 cup (115 g) raw superfine sugar
3/4 cup (110 g) all-purpose flour
1 tablespoon (15 ml) tepid water
1 Put half of the raspberries into a bowl with the confectioners’ sugar and crush lightly with a fork. Scoop out the passion fruit pulp and stir into the raspberries.
2 Preheat the oven to 400°F (200°C). Grease a 9 x 13 inch (23 x 33 cm) Swiss roll pan and line the bottom with parchment paper.
3 To make the sponge, put the eggs and sugar in a large bowl and beat with an electric mixer until very thick and pale, and the mixture leaves a trail on the surface when the beaters are lifted out.
4 Sift half of the flour over the mixture and gently fold it in with a large metal spoon. Sift over the remaining flour and fold in together with the tepid water.
5 Pour the mixture into the prepared pan and shake gently to fill the corners. Bake for 10–12 minutes, or until the sponge is golden and springs back when pressed gently.
6 Turn out onto a sheet of parchment paper that is slightly larger than the sponge. Peel off the lining paper. Trim the crusty edges of the sponge.
7 Spread the crushed raspberry mixture over the hot sponge, leaving a 1/2 inch (1 cm) border. Scatter the reserved raspberries over the sponge. Carefully roll up the sponge from one of the short edges and place, seam side down, on a serving plate. Garnish with a few extra raspberries and the mint sprigs and serve warm or cold, cut into slices.
Each serving provides
171 calories, 5 g protein, 3 g fat (1 g saturated fat), 31 g carbohydrate (21 g sugars), 4 g fiber, 32 mg sodium
BERRIES are bursting with vitamin C, and are rich in dietary fiber. They are also an excellent source of immune-enhancing antioxidants.
|raspberry and passion fruit sponge roll|