We will add the oil/pash/milk mixture hot to give the batter a baking head
start and set the sponge’s airy structure.

When the meringue is ready, remove the bowl from the mixer and
push the meringue into a wide mixing bowl. Add the egg yolks and
fold in using a hand whisk until the meringue is marbled orange.

Sift half the flour mix over the foam, then fold until the flour is
almost fully incorporated. Repeat with the remaining flour and fold
thoroughly – the batter will feel a little tighter. Halfway through the
folding, quickly heat the milk mix to steamy hot.

The flour must be added gently yet comprehensively. If the flour doesn’t
bond with the foam, you’ll get a sponge with a heavy base and an airy top.

Working very quickly now, pour the hot milk mix gently around the
edge of the bowl and fold in with the balloon whisk, using gentle but
decisive folding strokes until the batter is well mixed but still fluffy.

Scrape the mix into the prepared tin and smooth evenly. Bake for
10–12 minutes until the palest gold.* When gently pressed, you’ll
be able to tell that the sponge is cooked underneath (93°C/199°F
internal).

Keep the sponge soft and pale gold for peak flexibility.

As soon as the sponge is baked, place the tray on a wire rack on your
work surface. Then:

1. Run a small knife along the long sides to loosen it from the tray.

2. Lightly spray the sponge top with cooking oil and scatter the
remaining caster sugar evenly over the top.

3. Place an extra-long sheet of baking paper, around 60 cm
(23½ in) on the top and then put a second wire rack over this.

4. Flip the rack/tray sandwich so the sponge is inverted.

5. Lift off the first wire rack and the tray, but don’t peel off the
baking paper yet – it will help the cake retain moisture as it
cools.

6. Elevate the rack over the sink for maximum airflow (or set up
four tins of tomato/chickpeas etc.). Cool for 15–20 minutes.

Slide your hand between the long paper sheet and the wire rack
to assess the heat.

Because we aren’t doing the pre-roll, it’s super important to mobilise the
filling as soon as the cool-down timer ends.

continued …
Sponge roll
cooking oil spray
180 g (6½ oz) egg white (from
approx. 6 eggs) + 120 g
(4½ oz) egg yolk (from approx.

6 eggs)
235 g (8½ oz) caster (superfine)
sugar
2 g (¹⁄₁₆oz/¼ teaspoon) cream
of tartar
135 g (5 oz) soft plain
(all-purpose) flour
5 g (⅛ oz/1 teaspoon)
baking powder
2 g (¹⁄₁₆oz/¼ teaspoon)
bicarbonate of soda
(baking soda)
2 g (¹⁄₁₆oz/¼ teaspoon) fine
sea salt
90 g/ml (3 oz) good extra-virgin
olive oil
20 g (¾ oz) fresh passionfruit
pulp
20 g/ml (¾ oz) full-cream
(whole) milk
250 g (9 oz) mascarpone
250 g/ml (9 oz) cream
(35% milk fat)
To finish
pulp of 2 passionfruit
freeze-dried passionfruit
powder (optional)