Origin of dish:
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Type of cooking:
Preparation time: 30 minutes
Cooking time: 10 minutes
Ingredients (for 8 people) :Method: Preheat the oven to 180°C or gas mark 4.
Whisk the eggs and 100g caster sugar together until doubled in volume, light and fluffy.
Sieve the flour and cornflour together, and using a metal spoon, fold into the egg and sugar mixture one third at a time. Spoon into the prepared tin and spread level.
Bake on the middle shelf of the preheated oven for 10 minutes until golden and springy to the touch.
Meanwhile, lay a large sheet of baking parchment on a work surface and sprinkle with 4 tablespoons of caster sugar. Remove the Swiss roll from the oven and turn it out onto the sugared parchment.
Peel off the original buttered baking paper. Trim the edges of the cake and then roll up, starting at one of the shorter ends and with the sugared parchment inside the roll. Cover with a slightly damp tea towel and leave until cold.
To make the filling, cut the passion fruit in half and scoop the seeds and juice into a bowl.
In another bowl, whip the cream, Greek yogurt, icing sugar and orange zest until the mixture will hold soft peaks. Lightly fold the passion fruit into the cream to create a marbled effect.
Carefully unroll the sponge and spread evenly with the passion fruit cream. Re-roll the cake using the sugared paper to help support it as you do so.
Place on a serving dish and lightly dust with icing sugar to serve.