Sour cream is the secret ingredient here, giving the sponge a great texture and balancing the sweetness of the frosting.






Skill level

Average: 3.2 (224 votes)


  • 200 g unsalted butter, softened
  • 295 g (1⅓ cups) caster sugar
  • 4 eggs
  • 240 g (1 cup) sour cream
  • 125 ml (½ cup) passionfruit pulp (about 6 passionfruit)
  • 350 g (2⅓ cups) self-raising flour, sifted


Cream cheese frosting

  • 100 g unsalted butter, softened
  • 320 g (2 cups) pure icing sugar, sifted
  • 3 x 250 g packets cream cheese, softened
  • 1 tsp yellow food colouring

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.


You will need 2 x 20 cm round cake pans for this recipe. 

Preheat oven to 160°C. Lightly grease and line bases and sides of 2 x 20 cm round cake pans. Using an electric mixer, beat butter and sugar for 10 minutes or until pale and creamy. Add eggs, one at a time, beating well after each addition. Add sour cream and passionfruit pulp and beat until combined. Fold through flour using a spatula. Divide mixture evenly between cake pans and smooth tops. Bake for 45 minutes or until a skewer inserted in the centre of each cake comes out clean. Remove from oven and leave to rest in pans for 10 minutes before turning out onto a wire rack to cool completely. Once cool, using a large sharp serrated knife, cut each cake in half.

Meanwhile, to make frosting, using an electric mixer, beat butter and icing sugar for 6 minutes or until pale and creamy. Add cream cheese and beat for a further 6 minutes or until smooth and creamy. Place one-third of frosting in a small bowl and stir in food colouring. Set aside.

To assemble cake, place one cake half on a serving plate and spread with ½ cup white frosting. Add another layer and repeat until the final layer of cake has been added. Spread yellow frosting around bottom half of cake until completely covered, then spread remaining white frosting around top half of cake, blending at join. Serve immediately.


Photography Mark Roper


As seen in Feast magazine, October 2013, Issue 25.