Julie Le Clerc: Passionfruit-scented cream roll

Passionfruit-scented cream roll. Picture / Carolyn Robertson

Serves 10

3/4 cup caster sugar
1/2 cup cold water
5 large eggs
finely grated zest and juice of 1 lemon
3/4 cup flour, sifted
1/2 cup granulated sugar to dust
tea towel

FILLING

1/4 cup cream, lightly whipped
1/3 cup passionfruit pulp (from 4-5 passionfruit)

1. Preheat oven to 180C. Line a 25x30cm sponge roll pan with non-stick baking paper. Combine sugar and water in a saucepan and bring to the boil, stirring until sugar dissolves, then simmer hard for 5 minutes to form a syrup. Remove from heat.

2. Whisk eggs with an electric mixer until foamy. While whisking at high speed, slowly pour in hot sugar syrup avoid beaters or the mixture will splatter. After all the syrup is added continue whisking for 5 minutes until mix is thick, pale and cool.

3. Fold in lemon zest and juice then flour, taking care not to deflate the mix. Pour mix into prepared pan and bake for 10-12 minutes or until set. Turn out onto a clean tea towel liberally sprinkled with sugar and leave until cold.

4. To make filling, fold passionfruit pulp into whipped cream. Spread filling over surface of cold cake, roll up and refrigerate. Slice to serve.