This passionfruit sponge cake is two layers of perfectly light and fluffy vanilla sponge cake, topped with cream and passionfruit. This Aussie classic is easy to make and perfect for afternoon tea!
For best results, always weigh ingredients where a weight is provided
Equipment
Fine mesh sieve
Small jug
Medium and large mixing bowls
Metal spoon
electric beater
Sandwich tins / 8 inch round cake tins
Instructions
If you're making your own passionfruit curd, do this first (and up to 3 days in advance).
Preheat oven to 180C (160C fan) / 350F.
Grease two 8 inch round cake tins (or sandwich tins) with softened butter. Line the base with baking paper then roll flour around the inside to coat the sides of the tin before tapping out the excess.
In a small jug, combine the water and vanilla. Set aside.
Into a medium bowl, sift together the plain flour, cornflour and baking powder then use a whisk to whisk them together well.
Crack the eggs into a large mixing bowl. Beat using an electric beater until they get to ribbon stage - about 8 minutes. Test ribbon stage by lifting the beaters out and letting it run off the beaters in a figure 8 - if the 8 doesn't sink away, it's ready. They will be very thick, pale and fluffy at this point.
While beating on low, gradually add the sugar. Once all the sugar is added, beat for another 1 minute.
Sift half the flour mixture directly over the egg mixture (this second sift is important) then use a metal spoon to very gently fold them together. Once it's about 90% incorporated, repeat with the remaining half of the flour mixture.
Fold it through with a metal spoon again until 90% combined.
Add the water mixture and carefully fold it through with the metal spoon until fully incorporated.
Tip evenly into the two baking tins and bake for 20-22 minutes until a toothpick comes out clean.
Let the sponges cool in the tins for 5 mins before turning out onto wire racks to cool completely.
Place one layer onto a cake plate, then spread over ½ cup of the passionfruit curd.
In a medium bowl, whip the cream to firm peaks, then spread half over the top of the passionfruit curd.
Place the top layer on and gently spread the remaining cream over the top, then drizzle the passionfruit pulp over the top.
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Notes
Keep in mind, a sponge cake is typically not a moist cake. It has a drier texture and is often drizzled with a syrup of some kind or loaded up with cream for moisture.
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens vary – always test for doneness 3-5 minutes before the recipe suggests.
Flours: You can swap both the plain flour and the cornflour (cornstarch) for cake flour (but not one or the other).
Ribbon stage: Beating eggs to ribbon stage means to beat them with an electric beater or a stand mixer with a whisk attachment until they are thick, fluffy and pale. When you lift the whisk out, you can use the dripping batter to draw an 8 on the surface of the batter without it sinking away.
Metal spoon: Folding using a metal spoon is very important - it cuts cleanly through the batter without destroying all the air you've beaten into the eggs.
Sifting: Sifting the flour twice is also important as it aerates and lightens the flour (many recipes do it three times and you are more than welcome to do this, though I don't find it makes a huge difference in this recipe).
Folding: The folding motion is also very important - this again stops the air you've created from being destroyed.
Classic icing: For the more classic passionfruit sponge cake recipe, leave out the curd and instead mix 2 cups of icing sugar with 2 tablespoons of melted butter and 3 tablespoons of passionfruit pulp. Layer the cake with half the amount of cream and a drizzle of passionfruit pulp in the middle then spread the icing on the top layer of the cake.
Flavours: If you don't want to use passionfruit, use any flavoured curd or even jam you prefer.
Calories: 206kcal
Author: Marie Roffey
Course: Dessert
Cuisine: Australian
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.