250 gms raw sugar
4 eggs, separated
175 gms caster sugar (superfine made in TM)
1 tsp natural Vanilla extract
90 gms cornflour (combine cornflour, plain flour and baking powder in a small bowl)
3 tblsp plain flour
1 ½ tsp baking powder (TM made)
2 tblsp icing sugar for dusting (TM made)
310ml whipping cream
3 tblsp icing sugar
2 tblsp passionfruit pulp (~ 2 passionfruit)
The sponge will be cooked in 2 lots. Cut 2 pieces of baking paper larger than the top tray of Varoma (~5cm larger all round). Line top tray with 1 piece of baking paper, place the second piece of baking paper in a shallow dish ready for second half of the sponge mix.
Place 250gms raw sugar into bowl and pulverise for 10 – 12 seconds on speed 9. Set aside and remove 5 tablespoons of icing sugar to put aside for the cream and for dusting. Wipe out bowl.
Insert butterfly and start warming bowl by turning on to 37 degrees for 5 minutes at speed 1. Once temperature has reached 37 degrees (approx 30 secs), add egg whites and a pinch of salt into TM bowl through the lid and turn to speed 4.
Beat the egg whites for 3 – 5 mins on speed 4 until soft peaks form, leave MC off.
Turn speed dial to 1.5 and gradually add sugar through lid, mix until mixture is thick and glossy, approx 1 min.
With TM still running at speed 1.5, add eggs yolks and vanilla extract and mix ~1 min.
Then gradually add flour and baking powder mix on speed 1.5.
Remove butterfly and split mix between the two pieces of baking paper.
Place water into TM bowl and put on for 20 – 25 mins at Varoma Temperature on speed 4. While heating, spread the mixture on the Varoma tray so it is even.
After 5 mins, place Varoma onto TM bowl and cook Swiss sponge until springy to touch and cooked through, approx 8 mins. Remove Varoma and place baking paper with sponge onto a clean tea towel. Place second lot of mix onto Varoma tray, wipe moisture from the Varoma lid before replacing and cook as above. While second mix is cooking, roll the sponge and wrap with the tea towel. Repeat this with the second roll when cooked. Leave to cool for ~ 20 mins.
Meanwhile, clean TM bowl. Insert Butterfly, add cream and icing sugar and whip on speed 4 for approx 20 – 25 secs.
Add passionfruit pulp and use reverse soft speed to gently fold in passionfruit.
Gently unroll sponge and spread with passionfruit cream. Reroll and dust with icing sugar and serve at once.
Use mango or strawberry puree instead of passionfruit to fold through cream.
Recipe can be placed in traditional Swiss Roll tin and baked in the oven for ~10 mins on 180 degrees.
To make a beautiful Gluten Free option, use the gluten free plain flour found in the front of the TM Gluten Free cookbook. Also ensure you are using “Corn” cornflour and a Gluten Free baking powder. (Add 1 tsp Guar Gum or Xanthum Gum if desired)
Any fresh sponges are best eaten on the day.
Recipe contributed by
Karen Trezona – Consultant
Converted from “Steam It” by Murdoch Books