Baking: Cakes, Cookies, Muffins: Strawberry Sponge Roulade

Mmmm! This will just melt in your mouth.

Author: Australian Dairy Corporation
Date: December 27, 2012

Serves: 8 person(s)
Yield: 8 x approx. 1/3 cup servings

Preparation Time: 15 mins
Cooking Time: 20 mins

Ingredients:

4 eggs
2 Tbsp superfine sugar (castor sugar)
1/3 cup cornstarch
1/4 cup fresh or canned passion fruit pulp
1 Tbsp superfine sugar (caster sugar), extra
1 cup part-skim ricotta cheese
3/4 cup strawberries, sliced

Directions:

SPONGE: Preheat oven to 400°F. Beat the eggs and 2 tablespoons sugar together until thick, fluffy and pale in color (approx. 5 minutes).

Sift the cornstarch onto the surface of the egg mixture and gently fold through (don't overmix). Pour into a grease-proof, paper-lined Jelly Roll pan and bake in preheated oven for 15 minutes or until cooked.

Turn out onto a damp tea towel, remove the paper and roll up gently lengthways. Allow to cool in tea towel.

ROULADE: Combine passion fruit, 1 tablespoon sugar, ricotta cheese, and strawberries. Gently spread passion fruit mixture onto baked egg mixture. Roll up as for a Jelly Roll. Slice and serve.