A classic light sponge split with a layer of whipped passionfruit-curd cream and topped with a zesty passionfruit glace icing.






Skill level

Average: 3.4 (75 votes)



  • 4 eggs
  • 165 g (¾ cup) caster sugar
  • 85 g (⅔ cup) wheaten cornflour (see Note)
  • 35 g (¼ cup) custard powder
  • 1 tsp cream of tartar
  • ½ tsp bicarbonate of soda

Passionfruit curd filling

  • 1 egg
  • 2 tbsp caster sugar
  • 2 tsp lemon juice
  • 30 g butter, softened
  • 2 passionfruit, pulp scooped out
  • 300 ml thickened cream

Passionfruit glace icing

  • 85 g (1½ cups) pure icing sugar
  • 3 passionfruit

Cook's notes

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.


Chilling time: 30 minutes

  1. For the passionfruit curd filling, combine the egg, sugar, lemon juice, butter, and the passionfruit pulp in a small heatproof bowl. Place the bowl over a small saucepan of simmering water. Stir continuously until the mixture thickens slightly. Remove from the heat, cover the surface of the curd closely with plastic wrap, then refrigerate until chilled.
  2. Meanwhile, for the sponge, preheat the oven to 180°C. Line 2 wire racks with baking paper. Grease and line the base of two deep 20-cm round cake tins and dust the sides with flour.
  3. Using an electric stand mixer, beat the eggs and sugar for about 8 minutes or until very thick.
  4. Meanwhile, sift the dry ingredients together twice.
  5. Sift the dry ingredients over the egg mixture, then gently fold through until just combined. Divide the mixture evenly between the prepared cake tins. Bake for 20 minutes. Turn the sponges out onto the baking paper-covered wire racks, then turn them top side up to cool. This must be done as soon as they leave the oven, or the sponges will flop.
  6. To assemble, whisk the cream until soft peaks form, then gently fold in the passionfruit curd. Place one sponge cake, top side down on a serving plate. Spoon the curd filling over the top, then place the other sponge cake, top side-down over the cream.
  7. For the passionfruit glace icing, place all the ingredients in a small saucepan over low heat until the ingredients are spreadable. Quickly pour over the top of the sponge.



Make sure you use wheaten cornflour and not gluten-free for this recipe.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.