Passionfruit Sponge Cake
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
12 slices
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Calories
288 kcal
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Course
Dessert
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Cuisine
Australian
Passionfruit Sponge Cake
Description
This cake starts by separating eggs and beating the whites to stiff peaks to create volume. Eggs yolks are beaten with sugar and combined with sifted flour, cornflour, and cream of tartar folded gently into the meringue base. Melted butter mixed with hot water and baking soda is incorporated carefully to give moisture and a tender crumb. The batter is divided evenly into prepared round pans and baked at 170°C until set but still springy.
Once cooled, the filling is made by whipping thickened cream with icing sugar and custard powder until stiff peaks form. This creamy filling is sandwiched between the two sponge layers. The top is finished with a passionfruit icing made by blending icing sugar with fresh passionfruit pulp and hot water until thick enough to drizzle, adding a tart and fruity contrast to the sweet cream and sponge.
The result is a delicate cake combining light texture with fresh tropical flavor from passionfruit and a smooth cream filling. This cake works well for celebrations or afternoon tea when a lighter, fruit-accented dessert is desired.
Ingredients
- 4 egg
- 1 cup caster sugar (superfine sugar)
- 1 cup plain flour (all purpose flour)
- 1 teaspoon cornflour (cornstarch)
- 1 tablespoon butter 15 grams, melted
- ¼ cup water hot
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
Cream filling
- 1 cup thickened cream
- 1 tablespoon icing sugar (confectioners/powdered sugar)
- 1 teaspoon custard powder
Icing
- 2 cups icing sugar (confectioners/powdered sugar)
- ¼ cup passionfruit pulp (about 3-4 passionfruit)
- 1-2 teaspoons water hot
Instructions
- Prepare two round cake tins by greasing and lining with baking paper or a sprinkling of flour.
- Pre-heat oven to a moderate temperature (170 degrees celsius, fan-forced).
- Separate egg yolks from whites.
- Beat egg whites to a stiff froth.
- Add yolks and sugar and beat on med-high for a further 5 minutes.
- Sift flour, cornflour and cream of tartar together. Add gradually to the egg and sugar mixture, folding together gently with a spatula.
- Combine melted butter, hot water and bicarb soda and add to the mixture. Fold together gently using the spatula.
- Pour half of the mixture into each of the round tins.
- Bake for 20 minutes.
- Remove from oven and allow to cool for 5 minutes before removing from the tins.
Cream filling
- Whip all ingredients together until stiff peaks form. Spread over top of one sponge and then place other sponge on top to form a sandwich.
Icing
- Sift icing sugar and stir in the pulp. Add enough hot water to form a thick icing.
- Pour over top of sponge sandwich.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 48g | 16% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 85mg | 28% |
| Sodium | 86mg | 4% |
| Potassium | 105mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 462IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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