Vanilla Roulade


4 eggs

¾ cup caster sugar + 1 Tbsp extra

1 tsp vanilla bean extract

¾ cup self-raising flour

50g ground almonds

500mls Tatua Whipping Cream

½ cup passionfruit curd

2-3 fresh passionfruit or passionfruit syrup


  1. Combine the eggs, sugar and vanilla in a clean bowl.
  2. Beat for 4-5 minutes until very thick and fluffy.
  3. Sift the flour and almonds over the egg mixture and fold in with a large metal spoon.
  4. Pour the mixture out onto a lined baking tin and bake for 10-15 minutes at 190°C until puffed, golden and just pulling away from the sides.
  5. Turn out onto a sheet of baking paper sprinkled with the extra sugar.
  6. Roll the sponge up and allow to cool for 10 minutes then un-roll and cool completely before filling.
  7. Whip the Tatua Culinary & Whipping Cream until soft peaks then add the passionfruit curd and continue to whip until firm.
  8. Spread ¾ of the passionfruit cream over the swiss roll then carefully roll up.
  9. Transfer to a serving platter and pipe with remaining Tatua Culinary & Whipping Cream.
  10. Drizzle over fresh passionfruit or syrup
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