Passion Roll

Passion Roll

Recipe from Annie Bell
  • 200ml groundnut or vegetable oil
  • 250g golden caster sugar
  • 3 medium eggs, separated
  • 3 tablespoon whole milk
  • 100g grated raw carrot
  • 2 mashed ripe bananas (375g unpeeled weight)
  • 300g plain flour
  • 1 tablespoon baking powder
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon, plus extra
  • 50g finely chopped walnuts

Little Extra

  • Unsalted butter for greasing
  • Extra Walnuts

For The Icing

  • 175g unsalted butter, softened
  • 150g icing sugar, sifted
  • 450g low-fat cream cheese
  • 1 tsp vanilla extract


15-20 Minutes


30-35 minutes



  1. Preheat the oven to 190°C fan oven, 170°C electric oven.
  2. Grease 2 x 5cm-deep 20cm loose-bottomed cake tins, line the bases with baking paper and grease this, too.
  3. In a large bowl, whisk together the oil and sugar with an electric whisk, then whisk in the egg yolks and milk.
  4. Fold in the carrot and banana.
  5. Sift the flour and baking powder into the mixture; stir together with the spices and walnuts.
  6. In a clean bowl, whisk the egg whites until stiff with an electric whisk.
  7. Fold into the cake mixture in two goes; divide between the tins.
  8. Bake for 30-35 minutes until the cakes shrink from the sides and a skewer inserted into the center comes out clean.
  9. Loosen the cakes with a knife; cool in the tins.
  10. For the icing, mix the butter and icing sugar with an electric hand whisk.
  11. Add the cream cheese and vanilla extract; blend until smooth.
  12. Turn the cakes out on to a board and remove the baking paper.
  13. Spread a quarter of the icing over one cake, put the other on top; use the rest of the icing to cover the top and sides.
  14. Sprinkle with walnuts and ground cinnamon.
  15. Allow to set in the fridge for 1 hour.

Free Standing Mixer

2 x 5cm-deep 20cm loose-bottomed cake tins