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Cheryl’s Lemon & Passionfruit Curd Roulade

Cheryl’s Lemon & Passionfruit Curd Roulade

Aug 25, 2024

Cheryl's lemon and passionfruit roulade is an amazing dessert. It looks spectacular and tastes incredible. It is a lovely dessert to complete a special dinner, or if you are like us, and sometimes can't wait, it is a decadent afternoon tea. 

Roulade

  • ½ cup caster sugar
  • 3 eggs at room temperature
  • ½ cup self-raising flour
  • 300 ml cream
  • ½ cup lemon & passionfruit curd

Method

  • Preheat oven to 200C.
  • Spray and line a large 25 x 35mm jelly roll tin with non-stick baking paper.
  • Spray paper lightly with non-stick baking spray.
  • Warm sugar in the mixing bowl then break eggs and beat with an electric beater until thick, pale and fluffy.
  • Sift the flour and fold into the egg mixture.
  • Spread into the prepared tin and bake 7-8 minutes until pale golden toast coloured and the cake is pulling away from the sides of the tin.
  • Turn out onto a fresh sheet of paper (can be greaseproof or waxed paper and cool completely.
  • Score a line 2cm from the long edge of the cake.
  • Whip the cream until thick, then fold in the lemon & passionfruit curd, which will thicken the cream a little more.
  • Spread evenly over the cake and roll up from the long edge using the paper to keep the roll tight like a sushi roll.
  • Dust with icing sugar.

Lemon & Passionfruit Curd

(Makes 3 cups)

  • 200g butter
  • Grated rind and juice of 3 lemons
  • 1 cup caster sugar
  • 4 eggs lightly beaten
  • ½ cup passionfruit pulp

Method

  • In a saucepan melt the butter.
  • Add the caster sugar, lemon rind and juice.
  • Bring to the boil and remove from heat.
  • Add the beaten eggs and whisk as you bring the mixture back to the boil.
  • Remove from heat and stir in the passionfruit.
  • Refrigerate until set. (needs about 6 hours)

Comments

This recipe is quick and easy.  Enough for about 8 people for dessert. The cake can be frozen flat for use at later time.

Variations

Change passionfruit and lemon curd to Lemon, Lime, Limequat, Orange or Mandarin curd. If you want an amazing colour, try curd made with Moro Blood Orange, Tarocco blood Orange, Sanguinello Blood Orange or CaraCara. Orange