Despite it being prolific in fresh and tinned form in our supermarkets, there is always something faintly exotic about the taste of passionfruit. Enveloped in this sponge roll, the result is heavenly.
1.Preheat oven to 180°C/160°C fan-forced. Grease 25cm x 30cm swiss roll pan; line base with baking paper, extending paper 5cm over long sides.
2.Beat eggs, caster sugar and extract in small bowl with electric mixer until sugar is dissolved. Fold in triple-sifted cornflour, cream of tartar and soda. Spread mixture into pan; sprinkle with coconut. Bake about 12 minutes.
3.Meanwhile, place a damp tea towel on a bench. Top with a sheet of greaseproof paper; sprinkle paper evenly with extra sugar.
4.When the sponge is cooked, immediately turn cake onto sugared paper. Using a serrated knife cut away edges from the short sides of the cake. Roll cake firmly from one short side with paper inside; drape tea towel over roll; cool.
5.For passionfruit curd, combine all ingredients in a heatproof bowl; stir over a pan of simmering water for about 10 minutes or until mixture thickens slightly. Cool.
6.Whip cream and icing sugar until soft peaks form; unroll sponge, spread evenly with half the Passionfruit Curd, top with cream. Roll cake again, from same short side, by lifting paper and using it to guide the roll into shape.
Sponge is best made on day of serving and is not suitable to freeze. Passionfruit curd can be made 3 days ahead. Remaining curd can be used on toast as a spread.