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    Oh My Veggies » Vegetarian Recipes » Dessert Recipes

    Passionfruit Roulade

    Published: Jun 27, 2013 · by Nicole · Updated: Aug 22, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Passionfruit, it's one of those fruits that you either love or loathe.

    I'm a member of the former group and my husband the latter.

    I think for many people it's not the tartness of passionfruit they dislike - it's the seeds. The seeds don't bother me, and in fact, I think they look quite pretty with the ebony ovals flecked through the tart and sweet vibrantly yellow orange pulp.

    While my favourite way to eat passionfruit is with a dollop of thick creamy Greek yoghurt, I do like to give them an outing now and again and do something a little special with them. And you don't get much more special than a roulade or swiss roll in my opinion.

    This pretty purple passionfruit roulade is filled with whipped cream that has a few dollops of deliciously mouth puckeringly tart passionfruit curd. The tartness of the passionfruit cuts through the richness of the cream and provides a beautiful balance of flavours that dance across your tongue.

    Serve this passionfruit roulade as part of an indulgent afternoon tea.

    Recipe

    Passionfruit Roulade

    This pretty purple passionfruit roulade is filled with whipped cream that has a few dollops of deliciously mouth puckeringly tart passionfruit curd. 
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 45 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Course: Dessert
    Cuisine: Dessert
    Keyword: Delicious Everyday, passionfruit roulade
    Servings: 6 servings
    Calories: 300kcal
    Author: Oh My Veggies

    Ingredients

    • 3 large eggs
    • 75 g caster sugar ⅓ cup
    • 1 tsp vanilla extract
    • 1 tbsp vegetable oil
    • 1 tbsp milk
    • 75 g plain flour ½ cup plus 2 tbs, all purpose
    • pinch of salt
    • purple food colouring optional
    • 2 tbs icing sugar
    • PASSIONFRUIT CURD:
    • 2 egg yolks
    • pulp from 2 passionfruit
    • 90 g caster sugar
    • 40 g butter
    • FILLING:
    • ⅔ cup whipped cream
    • 1 tbs passionfruit curd
    US Customary - Metric

    Instructions

    • Preheat the oven to 180 celsius (350 Fahrenheit) and grease and line a 22cm x 33cm (9 x 13 inch) swiss roll tin with baking paper.
    • Place the eggs, sugar and vanilla extract in a large bowl and whisk with an electric mixer until the mixture is extremely pale and creamy, around 5 minutes.
    • Switch the mixer off and remove the bowl and add the oil and milk and gently fold through with a metal spoon or spatula. Sift in the flour and salt and gently fold through, being careful not to knock too much air out of the whisked eggs. Finally, add the purple food colouring, if using, and fold through until evenly distributed.
    • Pour the mixture into the prepared tin and tilt to distribute evenly in the tin so the cake rises evenly. Bake for 10 to 15 minutes (check at 10 minutes), or until the cake has started to pull back a little from the sides, and springs back when touched.
    • While the cake is in the oven dust baking paper with icing sugar and when the cake is done remove from the oven and immediately turn out onto the icing sugar dusted baking paper. Carefully remove the baking paper from the back of the cake and immediately, beginning at the narrow end of the cake, roll into a tight roll. Place on a wire cooling rack, seam side down, to cool completely.
    • To make the curd, strain the seeds from the passionfruit pulp and discard the seeds. Place the passionfruit juice, egg yolks and sugar in a small saucepan and whisk until smooth. Place over a medium low heat and whisk until thickened. This will take between 5 to 10 minutes. The mixture will be ready when you can see a slight trail from the whisk in the mixture. It will thicken further when refrigerated. Refrigerate.
    • Fold the passionfruit curd through the cream until combined.
    • To fill, unroll the cake and spread the cream over the cake and re-roll. Place on a plate seam side down.

    Notes

    It's important to roll this cake while hot. If you leave the cake to cool first before rolling it's prone to crack when rolled.
    This cake is best eaten the day it's made.

    Nutrition

    Calories: 300kcalCarbohydrates: 41gProtein: 5gFat: 13gSaturated Fat: 7gCholesterol: 166mgSodium: 83mgPotassium: 60mgSugar: 30gVitamin A: 420IUCalcium: 31mgIron: 1.1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

    Delicious Everyday received a box of passion fruit with thanks to Impact Communications

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    Reader Interactions

    Comments

    1. Kathryn says

      November 30, -0001 at 12:00 am

      I love passionfruit - the seeds are actually my favourite part too! I love the texture contrast. This is a seriously beautiful roulade, love those bright and vibrant colors.

      Reply
    2. Rosa says

      November 30, -0001 at 12:00 am

      Divine! I'm a big fan of passinfruits.Cheers,Rosa

      Reply
    3. Lizzy (Good Things) says

      November 30, -0001 at 12:00 am

      5 stars
      Gorgeous recipe, Jennifer. I adore passionfruit!

      Reply
    4. Tiffany | baking at tiffanys says

      November 30, -0001 at 12:00 am

      I like passionfruit, but I love cakes with passionfruit more! This looks so delicious and beautiful, wish I could have a slice right now 🙂

      Reply
    5. Kiran @ KiranTarun.com says

      November 30, -0001 at 12:00 am

      Love the colors, Jennifer! Divine 🙂

      Reply
    6. Laura (Tutti Dolci) says

      November 30, -0001 at 12:00 am

      I've never tried passionfruit, I don't think it's as accessible across the US as in Australia. Your roulade looks lovely, the color palette is beautiful!

      Reply
    7. Maureen | Orgasmic Chef says

      November 30, -0001 at 12:00 am

      5 stars
      We've got heaps of passionfruit growing and I think I'd be a hero with this !

      Reply
    8. Amanda says

      November 30, -0001 at 12:00 am

      I'm very fond of passionfruit and the bloke loves them. I've never tried a roulade - maybe it's time to?!

      Reply
    9. My Kitchen Stories says

      November 30, -0001 at 12:00 am

      I love passionfruits so much. yeah the seeds are annoying but I don't care, I would so love to eat this roulade !

      Reply
    10. thelittleloaf says

      November 30, -0001 at 12:00 am

      I love how you've replicated the colour of passionfruit here! What kind of food colouring do you use? I wonder if you could use the tiniest bit of beetroot or raspberry to get the colour naturally? Anyway, gorgeous post, will definitely be making this some time this summer!

      Reply
      • Jennifer says

        November 30, -0001 at 12:00 am

        It's funny you mention using beetroot as colouring. I thought afterwards that would make a great natural colouring agent. Something to try next time 😀

        Reply
    11. Sara @bellyrumbles says

      November 30, -0001 at 12:00 am

      The addition of purple is such a clever idea, gorgeous swiss roll.

      Reply
    12. Renee@chocolatepeanutbutterohmy says

      November 30, -0001 at 12:00 am

      I adore passionfruit and this looks absolutely amazing x

      Reply
    13. David Crichton says

      November 30, -0001 at 12:00 am

      Amazing, beautifully chosen colour for the sponge too!

      Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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