Traveling through the vibrant markets of Southeast Asia, I was captivated by the rich colors and fragrant aromas of tropical fruits. The luscious mangoes and tangy passion fruits inspired me to create a dessert that embodies the essence of this vibrant culture. This Mango & Passion Fruit Sponge Roll is a delightful treat that combines soft sponge cake with a zesty fruit filling, making it perfect for any occasion.

Ingredients

For the sponge cake:

  • 4 large eggs, at room temperature
  • 100g (1/2 cup) granulated sugar
  • 100g (3/4 cup) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter, melted

For the mango and passion fruit filling:

  • 200g (1 cup) ripe mango, pureed
  • 50ml (1/4 cup) passion fruit pulp (fresh or canned)
  • 100ml (1/2 cup) heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp gelatin (optional, for stability)

For decoration:

  • Powdered sugar, for dusting
  • Slices of fresh mango and passion fruit, for garnish

Instructions

Preheat your oven to 180°C (350°F) and line a 10×15-inch baking sheet with parchment paper.

In a large mixing bowl, whisk the eggs and granulated sugar together until the mixture is pale and fluffy, about 5 minutes. This aeration is key to achieving a light and airy sponge.

Sift the all-purpose flour, baking powder, and salt over the egg mixture. Gently fold the dry ingredients into the wet using a spatula, being careful not to deflate the eggs. Add the vanilla extract and melted butter, and fold until well combined.

Pour the batter into the prepared baking sheet, spreading it evenly with a spatula to ensure a uniform thickness. Bake in the preheated oven for 12-15 minutes, or until the sponge springs back when lightly touched.

While the sponge is baking, prepare the filling. In a mixing bowl, combine the mango puree and passion fruit pulp. If using gelatin, dissolve it in a small amount of warm water and mix it into the fruit puree.

In another bowl, whip the heavy cream with the powdered sugar until soft peaks form. Gently fold the whipped cream into the fruit mixture until fully combined. Refrigerate the filling until the sponge is ready.

Once the sponge is baked, remove it from the oven and let it cool in the pan for 5 minutes. Carefully invert the sponge onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.

Spread the chilled mango and passion fruit filling evenly over the sponge, leaving a small border around the edges. Starting from one short side, carefully roll the sponge away from you, using the towel to help guide the roll. Tightly wrap the rolled sponge in the towel and let it cool completely in the refrigerator for at least 1 hour.

Once chilled and set, remove the roll from the fridge and unwrap it. Transfer to a serving platter, dust the top with powdered sugar, and garnish with fresh mango slices and passion fruit.

Slice the sponge roll into generous pieces and serve. Each bite is a tropical escape, bursting with flavors that transport you directly to the bustling markets of Southeast Asia. Enjoy!