Chocolate Passion Fruit Roll Cake

Chocolate Passion Fruit Cake | Blogging Over Thyme

I’m not going to lie, this chocolate passion fruit roll cake isn’t the prettiest of cakes.  But it is definitely one of the tastiest.

Full disclosure?  At the last minute, I attempted to make it again–simply because I wanted to achieve that perfect, classic roll cake spiral.  But alas, this cake was destined to be ugly from the beginning and wouldn’t cooperate despite my best efforts.

Oh well.  That’s real life.

Chocolate Passion Fruit Roll Cake | Blogging Over Thyme

Sponge roll cakes and my family go way, way back.

Every year on my birthday, my mom would indulge me and make my absolute favorite version: vanilla sponge cake filled with jam, tons of fresh raspberries and strawberries, and lightly sweetened whipped cream.

It is still my most-requested dessert of all time.  On more than one occasion, when I didn’t particularly feel like sharing, she would actually make two!  It was glorious.

Chocolate Passion Fruit Roll Cake | Blogging Over Thyme

To this day, I’m still amazed that you can whip up egg yolks and sugar, fold in beaten egg whites, stick this all in the oven and fifteen minutes later, have produced one of the lightest and fluffiest cakes in existence.  {As an added bonus, this makes this cake gluten-free as well!}

We’ve made all sorts of variations of this dessert over the years, but this might be my new favorite–and it is by far the most exotic version to date.

Chocolate Passion Fruit Roll Cake | Blogging Over Thyme

Whenever I have anything with the slightest trace of passion fruit I’m immediately transported back to my study abroad days in Australia, where I could walk outside my apartment door, visit the local farmer’s market down the street, and buy a huge bag of fresh passion fruit for less than five bucks.

Unfortunately, this is no longer the case, but store-bought passion fruit puree works perfectly in this case.  If you have yet to try passion fruit and chocolate together, I implore you to do so as soon as possible.

They balance each other out perfectly–and are pretty much a match made in heaven!  Enjoy.

Chocolate Passion Fruit Roll Cake | Blogging Over Thyme

Chocolate Passion Fruit Cake

Yield: 1 Roll Cake; 2 Cups of Curd

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour and 20 minutes

Print Print Recipe


Passion Fruit Card:

  • 3/4 cup passion fruit puree
  • 2/3 cup granulated sugar
  • 3 egg yolks
  • 2 whole eggs
  • 2 tablespoons cornstarch
  • 1 stick unsalted, cold butter, cut into small cubes

Chocolate Cake:

  • 6 ounces bittersweet chocolate, roughly chopped
  • 6 whole eggs, separated and at room temperature
  • 2/3 cup granulated sugar, seperated
  • 1/4 teaspoon salt
  • 1 tablespoon Dutch process cocoa powder


  • 1/2 cup chilled heavy cream


  • dutch processed cocoa powder (as needed)
  • powdered sugar (as needed)


Prepare Curd:

  1. Combine the passion fruit puree, egg yolks, whole eggs, sugar, and cornstarch in a medium sized saucepan.
  2. Mix well with a whisk.
  3. Turn over medium-low heat and whisk continuously until it begins to thicken and slowly comes to a boil. Cook for an additional minute or two or until cornstarch is cooked completely.
  4. Remove from the heat and slowly add the butter in several additions, whisking as you go until it has been incorporated completely and the curd is shiny and smooth.
  5. Strain curd through a fine-meshed sieve into a small butter, cover surface with plastic wrap, and allow to chill in the fridge.
  6. Can be made up to a day or two ahead of time.

Make Cake:

  1. Preheat oven to 350 degrees Fahrenheit. Grease and line a 10 x 15 inch baking sheet (jelly-roll size) lengthwise with parchment paper, allowing it to overhang the shorter edges by 1-2 inches.
  2. Place chocolate in a heat-proof bowl and microwave at 20-second increments, stirring with a spatula each time, until chocolate is melted and smooth. Allow to cook on rack until barely lukewarm.
  3. Meanwhile, combine egg yolks and 1/3 cup granulated sugar in bowl of stand mixer. Using whisk attachment, mix over medium-high speed for five minutes or until it ribbons and is thick and pale in color.
  4. Place in separate bowl and gently fold in melted chocolate. Set aside.
  5. In a very clean stand mixer bowl, add egg whites. Turn over low speed using whisk attachment and allow to beat until foamy. Turn up speed slowly and continue to beat until egg whites hold soft peaks.
  6. Continue to beat and slowly add remaining granulated sugar and beat just until egg whites hold stiff peaks.
  7. Fold a third of the egg whites into the chocolate mixture to lighten. Add remaining egg whites in two additions, folding gently until just incorporated.
  8. Add batter to baking sheet and spread evenly with a large offset spatula. Bake in the middle of the oven for 15-18 minutes or until cake is dry to touch. Remove and place baking sheet on cooling rack. Cover with a two layers of damp paper towels and allow to cool for five minutes.
  9. Remove towels and allow cake to cool completely. Loosen edges with knife.
  10. Sift cocoa powder evenly over the top of the cake. Invert onto a layer of wax paper--gently peeling off the first wax paper layer.

Assemble Cake:

  1. Beat cream until holds soft peaks. Fold in a 1/4 cup of passion fruit curd.
  2. Spread a layer of passion fruit curd evenly over the cake. Top with the whipped cream mixture and spread evenly with an offset spatula--leaving a half-inch border along the edges.
  3. Using the wax paper as an aid, roll up the cake from short end to short end. (It will most likely crack lightly, but keep going). Carefully transfer the cake to a platter and place seam side down. Top with a dusting of cocoa powder and powdered sugar.
  4. Best served immediately or within an hour or two of making.

Passion fruit puree can be found in the frozen fruit section at some grocery or specialty food stores. Curd can be stored in the fridge for up to a month.

Chocolate cake recipe adapted from this Epicurious.

Chocolate Passion Fruit Roll Cake | Blogging Over Thyme

31 Responses to “Chocolate Passion Fruit Roll Cake”

  1. #
    Tieghan — September 3, 2013 @ 9:27 am

    What are you talking about? This is seriously gorgeous! I could have never have even come close t making a roll look this pretty! So awesome! The chocolate cake look so light and airy and just perfection and the filling? Wow! amazing job!

    • Laura replied: — September 3rd, 2013 @ 11:10 pm

      You’re so sweet! It is an amazingly light and fluffy cake–but so chocolate-y and fudgy too. Best of both worlds :)

  2. #
    Stephanie @ Girl Versus Dough — September 3, 2013 @ 12:15 pm

    Um, THIS IS GENIUS. And so pretty, girl! Even if it wasn’t (which it is), it wouldn’t matter because anyone who sees it will only want to devour it. Namely me. I want to devour it. GIMME.

    • Laura replied: — September 3rd, 2013 @ 11:11 pm

      Thanks friend! Haha–that was sort of my thinking too. At a certain point, if it tastes really good, the prettiness factor sort of goes by the way side. If I had any left (oops), I would send you a slice!

  3. #
    Javi Trulove — September 3, 2013 @ 2:26 pm

    i live in the tropic and find Passion fruits over here is so easy… so i must try this!

    • Laura replied: — September 3rd, 2013 @ 11:13 pm

      So, so jealous! It is almost impossible to find fresh passion fruit in the states (or DC, at least). Let me know if you try it Javi! :)

  4. #
    Coty and Mariah — September 3, 2013 @ 3:20 pm

    We’re really intrigued with this passion fruit! It looks so yummy!

    • Laura replied: — September 3rd, 2013 @ 11:14 pm

      Thanks so much guys! It’s a wonderful combination. Definitely goes really well with dark chocolate, but would also pair beautifully with white chocolate as well. I’m not a big fan of white chocolate though, so I went for the real deal :)

  5. #
    Alexis @ — September 3, 2013 @ 10:46 pm

    This looks amazing! The only time I have tried to make a roll cake, it was a serious fail. Will have to give this one a go.

    • Laura replied: — September 3rd, 2013 @ 11:16 pm

      I’ve had better luck with other roll cake recipes, but this one is very delicate (the original recipe that this is adapted from, discloses this as well). As long as you fully go into this expecting to see a few cracks in the final dish, you won’t be disappointed.

      That’s what cocoa powder and confectioners sugar are for! :) Thanks Alexis!

  6. #
    kelsey from {psheart} — September 3, 2013 @ 11:26 pm

    oh gosh…this sounds absolutely divine!

    • Laura replied: — September 5th, 2013 @ 1:06 am

      Thanks so much Kelsey!

  7. #
    Sues — September 3, 2013 @ 11:44 pm

    I can see why this is the most-requested dessert! It looks incredible!

    • Laura replied: — September 5th, 2013 @ 1:06 am

      Thanks Sues! It disappeared pretty quickly :)

  8. #
    Georgia @ The Comfort of Cooking — September 4, 2013 @ 11:07 am

    Wowza, what a cake! This looks so dreamy, Laura! That passion fruit curd is calling to my soul… hehe. I want a big slice!

  9. #
    Shashi @ — September 4, 2013 @ 12:21 pm

    I have to agree with all the others – this looks GREAT! FANTASTIC! When I attempted a roll cake – it looked more like a cracked mush cake! Love the flavor combos!

    • Laura replied: — September 5th, 2013 @ 1:07 am

      Hahaha! This one is definitely meant to crack. It’s a bit more delicate than other ones, but it’s still tasty :)

  10. #
    ashley - baker by nature — September 4, 2013 @ 1:18 pm

    Oooooh! Chocolate and passionfruit just sound amazing together!!!

    • Laura replied: — September 5th, 2013 @ 1:05 am

      They are! You must try it!

  11. #
    Jessica - The Novice Chef — September 4, 2013 @ 2:09 pm

    Girl. I hear ya. Rolling a cake is nearly impossible – but I think yours looks pretty close to perfect! Love the flavor combo too!

    • Laura replied: — September 5th, 2013 @ 1:05 am

      Aww, thanks Jessica :) Not gonna lie, a few curse words might have escaped my lips in the process…

  12. #
    pippa@popovertopippas — September 5, 2013 @ 11:03 am

    I need a roll cake!

  13. #
    Reen — September 5, 2013 @ 12:20 pm

    I love passion fruit as well! I was born in Portugal where it grew wild and we ate it all the time. I’d love to make this cake. Where do you buy the passion fruit purée?

    • Laura replied: — September 5th, 2013 @ 11:28 pm

      Ummm…that sounds AMAZING! I actually work for a fine foods company, which happens to sell it. BUT I have seen it in the frozen aisle at a nearby generic supermarket as well (Giant, not sure if you have that near you?).

  14. #
    ronda — September 5, 2013 @ 1:13 pm

    Passion fruit is my favorite reminds me of the Dominican Republic and how refreshing fresh passion fruit is. I will be making this shortly as I know my sisters and I will love it.

    • Laura replied: — September 5th, 2013 @ 11:27 pm

      Ooh, so glad to hear that! It is definitely one of my most favorite fruits ever. I wish it was easier to find! Please shoot me an email or comment letting me know if you try it :)

  15. #
    gloria — September 9, 2013 @ 9:18 pm

    I think your roll cake look amazing!! I love passion fruit!

    • Laura replied: — September 10th, 2013 @ 9:34 am

      Thanks so much Gloria! Me too :)

  16. #
    Lisa C. — October 24, 2014 @ 10:40 pm

    I remember my grandma always rolled up the sponge cake in a tea towel to cool so it would roll back up perfectly. I’ve seen this technique on other recipes as well (like here: . Is there a reason not to do that with this recipe?

    • Laura replied: — October 25th, 2014 @ 1:46 am

      My mom taught me the same method! I don’t do that for this specific roll cake, because it is a VERY delicate cake (and relatively sticky), so it would stick to the towel completely if you tried with this one! Hope that makes sense! Thank you for a great question!


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