Considering the passionfruit originated in Brazil, it is little wonder that it features in so many of the nation’s desserts. This simple sponge cake is not only laced with passionfruit, it is then drizzled in a rich passionfruit syrup for a double dose of tangy sweetness. Some versions of this cake also include a passionfruit mousse sandwiched between layers of the sponge. It is best served the day it is made.
- 4 eggs, separated
- 330 g (1½ cups) caster sugar
- 100 g unsalted butter, softened
- 300 g (2 cups) plain flour
- 2 tsp baking powder
- 250 ml passionfruit pulp (about 12 passionfruit)
- 60 ml passionfruit pulp (about 3 passionfruit)
- 220 g (1 cup) caster sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 1 hour
You will need a 20 cm round ring cake pan for this recipe.
Preheat oven to 180°C. Grease a 20 cm round ring cake pan. Using an electric mixer, beat egg yolks, sugar and butter for 6 minutes or until mixture is pale and fluffy. Transfer the mixture to a large bowl and clean the bowl of the electric mixer.
Sift flour and baking powder in a large bowl, then working in batches, fold through yolk mixture, alternating with passionfruit pulp. Place egg whites in the cleaned bowl of the electric mixer and whisk to soft peaks. Gently fold egg whites through passionfruit mixture in 2 batches.
Pour batter into prepared cake pan and bake for 55 minutes or until a skewer inserted into the cake comes out clean. Allow cake to cool in the pan.
Meanwhile, to make passionfruit syrup, place passionfruit pulp, sugar and 125 ml water in a small saucepan over low heat and stir until sugar dissolves. Increase heat to high and bring to the boil. Cook for 5 minutes or until passionfruit mixture becomes thick and syrupy. Set aside to cool completely.
Turn out cake onto a serving plate and drizzle with passionfruit syrup. Cut and serve.
Photography Chris Chen
As seen in Feast magazine, Dec/Jan 2013, Issue 27.