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Classic Passionfruit Filling & Icing Sponge Cake

Experience the tropical tang of passionfruit in this delicate and light sponge cake. This recipe creates a wonderfully fluffy and moist sponge filled and topped with a delightfully sweet passionfruit sauce. Perfect for afternoon tea or any special occasion, this passionfruit sponge cake is sure to delight your taste buds.

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Ingredients

number of servings
8

For the Cake:

  • 1 Cup self-raising flour Added to
  • 1 Cup semolina sugar Added to
  • 4 large eggs Added to
  • 1 teaspoon vanilla extract Added to

For the Passionfruit Sauce:

  • Pulp of eight passionfruits Added to
  • 12 Cup sugar Added to
  • 1 tablespoon cornflour Added to

For the Topping:

  • whipped cream Added to
  • Fresh passionfruit pulp (optional) Added to
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Directions

120 min.
1. Step

Preheat your oven to 180°C and grease two round cake tins.

2. Step

Start by making the cake. In a large bowl, beat the eggs, sugar, and vanilla until the mixture is light and fluffy. This should take about 5 minutes.

3. Step

Gradually sift in the flour, folding it gently into the egg mixture.

4. Step

Evenly divide the batter between the two cake tins and bake for about 20 minutes or until the cakes are lightly golden and springy to the touch.

5. Step

While the cakes are cooking, make the passionfruit sauce. Combine the passionfruit pulp, sugar, and cornflour in a small saucepan over medium heat.

6. Step

Stir the mixture constantly until it begins to boil. Then, reduce the heat and let it simmer until the sauce thickens.

7. Step

Once the cakes have cooled, spread a generous amount of the passionfruit sauce over one of the cakes.

8. Step

Top it with the other cake and then spread more sauce over the top of that.

9. Step

Finish the cake off with a fluffy layer of whipped cream and a drizzle of fresh passionfruit pulp if desired.

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