We made this tamarillo compote to fill our jam roly poly, along with adding dessicated coconut, vanilla and a little lemon zest to whipped cream. If tamarillos are out of season, make another fruit compote of your choice or buy a good quality one.
Ingredients
| 3 | Free-range eggs (Main) |
| 2 | Free-range egg yolks (Main) |
| ½ cup | Caster sugar |
| ½ | High grade flour |
| ½ tsp | Baking powder |
| ¼ tsp | Salt |
| ⅓ cup | Ground almonds |
| 1 scoop | Icing sugar, for dusting |
| 1 jar | Compote, we used tamarillo compote |
| 1 cup | Whipped cream, a large cupful, with 1/2 tsp vanilla extract, 1/3 cup grated or desiccated coconut and a little lemon zest stirred through |
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Directions
- Preheat oven to 200C. Beat whole eggs and egg yolks with caster sugar until pale, thick and ribbony. Gently fold in flour sifted with baking powder and salt. Fold in ground almonds. Spread batter on to a shallow pan (36x26cm) lined with baking paper and bake for 8 minutes until coloured and springy to the touch.
- Dust a clean tea towel with icing sugar. Invert hot sponge on to towel, remove baking paper. Dust with icing sugar and roll up in tea towel. Rest until cool.
- Unroll sponge, spread generously with a fruit compote then spread on whipped cream mixed with vanilla extract and grated coconut and a little lemon zest. Re-roll in tea towel and chill.
- Dust with icing sugar, and slice to serve with the extra compote on the side.
