Raspberry And Passionfruit Sponge Roll
This light, almost fat-free whisked sponge is ideal for a weeknight dessert. The kids will love it and it tastes great for days after cooking.
340g fresh raspberries
30g icing sugar, sifted
3 large eggs
115g raw caster sugar
110g plain flour
1 tablespoon tepid water
Extra 24 (about 100g) fresh raspberries
Sprigs of fresh mint
Set aside half the raspberries. Put the remaining raspberries and icing sugar in a bowl and crush lightly with a fork. Cut the passionfruit in half, scoop out the pulp and stir into the crushed raspberry mixture.
Preheat the oven to 200°C. Grease a 23 x 33cm Swiss roll tin and line with baking paper. Put the eggs and caster sugar in a large bowl. 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.
TIP If using a hand whisk or rotary beater, set the bowl over a pan of almost boiling water, ensuring the water doesn’t touch the bowl.
Half the flour over the egg mixture and gently fold in with a large metal spoon. Sift over the remaining flour and fold in with the tepid water.
Pour the mixture into the prepared tin and shake it gently so it spreads evenly into the corners. Bake for 10-12 minutes or until the sponge is risen and golden, and springs back when pressed gently.
Turn out onto a sheet of baking paper that is slightly larger than the sponge. Peel off the lining paper. Trim the crusty edges of the sponge with
a sharp knife and make a score mark 25mm from one of the shorter edges to make the sponge easier to roll up.
Spread the crushed raspberry mixture over the hot sponge, leaving a 10mm border all round. Scatter over the reserved raspberries. Roll up the sponge from one short edge and place, seam side down, on a serving plate.
Serve warm or cold, cut into slices. Decorate each serving with extra raspberries and a sprig of mint.