Adaptrix
This whorl is your oyster!
Jam alone
Use 200 g (7 oz) of any jam
you fancy – just keep chewy
marmalades away from the
sponge’s tender texture.

Cream and soft berries
Tear 125 g (4½ oz) soft berries
into wee pieces, toss with lemon
juice and sugar and strew onto
the sponge – like an instant jam!
Top with the cream to secure the
fruit and then roll up. The Sumac
blackberries (page 279) are also
amazing!

Spicy swirl
Add 10 g (¼ oz) German gingerbread
spice (page 275) and 5 g (⅛ oz)
Dutch (unsweetened) cocoa powder
to the flour and salt. Replace the
milk with 20 g (¾ oz) honey or
golden syrup (brings the spices
alive). This version is very good
with a bold raspberry or plum jam.

To transfer from paper to serving plate, bring your plate close to
the roll. Pull open the paper and turn the roll to sit seam side up.

Deftly flip/flop the roll back to seam side down on the plate. Swirl
a spine of the remaining cream on top, then spoon dabs of extra
curd and the passionfruit pulp along the cream and cut sublimely
thick slices. Alternatively, first cut the thick slices and place cut- side down on pretty plates. Scoop the reserved cream and curd on
top of each slice. Sprinkle with freeze-dried passionfruit powder
(if using).
* If the sponge is overbaked and it’s going to crack mercilessly when rolled,
go for a stack. Cut the sponge into three even-width pieces along the long
side and stack them like Walnut la marjolaine with cumquats (page 193).
Whip extra cream, cover the outside and decorate with tropical fruit pieces.
No one’s gonna know …