Whipping up a delightful passion fruit sponge cake is a true celebration of lightness and flavor. This fluffy and airy dessert, layered with whipped cream and drizzled with tangy passion fruit icing, is a show-stopper for any occasion. Made with passion fruits from Rincon Tropics, this recipe promises a burst of tropical goodness in every bite.
Genoise sponge, known for its light and airy texture, serves as the perfect base for this passion fruit creation. The combination of sweetened whipped cream, passion fruit curd, and a luscious passion fruit drizzle icing creates a symphony of flavors that will leave your taste buds craving more. Whether it’s for a cozy afternoon tea or a special gathering, this triple passion fruit sponge cake is sure to impress with its tropical flair and irresistible charm.
Ingredients
Creating a delectable passion fruit sponge cake requires quality ingredients that complement each other seamlessly. Let’s dive into what you’ll need for the sponge cake, passion fruit icing, and additional garnishes.
For the Sponge Cake
- 6 large eggs
- ½ teaspoon salt
- 1 cup caster sugar (200g)
- ¾ cup self-raising flour (110g)
- ½ cup corn starch/corn flour (60g)
- 2 tablespoons butter (30g)
- ⅓ cup milk (60ml)
- 1 teaspoon vanilla extract
For the Passion Fruit Icing
- 1 ½ cups heavy cream (375ml)
- 3/4 cup powdered sugar
- 3/4 cup passion fruit curd
- 1 ½ cups powdered sugar (180g)
- 2 tablespoons melted butter (60g)
- 2 passion fruits (juice, pulp, and seeds)
- Fresh passion fruits and sliced strawberries
Required Equipment
Baking Tools
- Two 8-inch round cake pans
- Parchment paper
- Wire rack for cooling
- Sieve for straining passion fruit seeds
- Small saucepan for making curd
- Baking paper for lining the cake pans
- Stand mixer with a beater attachment
- Large metal spoon for folding batter
- Hand whisk for preparing the passion fruit curd
- Mixing bowls for combining ingredients
- Small bowl for whisking eggs and sugar
- Whisk for incorporating ingredients evenly
Preparation Steps
Preparing the Baking Pans
- Preheat the oven to 180°C and lightly grease two 20 cm sandwich pans.
- Line the bases of the pans with baking paper and dust the sides with a little flour.
- In a large bowl, beat the eggs until frothy using an electric mixer.
- Gradually add sugar, beating until the mixture is thick and pale, which can take up to 10 minutes of beating.
- Sift the flour and cornflour together into the egg mixture.
- Lightly fold the flour into the mixture followed by the combined water and butter.
- Pour the mixture evenly into the prepared pans.
- Bake for 20-25 minutes until the sponge springs back when lightly touched with a fingertip.
- Loosen the edges with a butter knife, then turn out the cakes onto a wire rack lined with a clean tea towel to cool completely.
- Halve the passion fruits and scoop out the seeds into a sieve placed over a bowl.
- Press the juice from the seeds through the sieve and discard the seeds.
- Heat the extracted passion fruit juice until it reduces slightly to form a syrup.
- Allow the syrup to cool before using it to drizzle over the sponge cakes for extra flavor.
Directions
I’ll now guide you through the steps to create this delightful passion fruit sponge cake recipe.
Making the Sponge Cake
- Halve the passion fruits, scoop out the seeds into a sieve placed over a bowl, and press the juice from the seeds through the sieve. Discard the seeds.
- Preheat the oven to 180°C (160°C fan, 350°F, Gas 4).
- Beat margarine and sugar in a stand mixer fitted with the beater until light and creamy. Add the eggs gradually, beating well until smooth.
- Measure 5 tablespoons of passion fruit juice into the bowl, add vanilla paste, and beat until fully combined.
- Mix in one-third of the flour, then fold in the remaining flour with a metal spoon until no streaks remain.
- Divide the mixture equally between cake tins and bake for 25 minutes until golden and firm to the touch.
- Let the cakes cool in the tins for 5 minutes, then transfer them to a wire rack to cool completely.
Making the Passion Fruit Icing
- Beat cream, vanilla, and icing sugar until soft peaks form.
- Mix icing sugar with enough passion fruit pulp and lemon juice to create a firm, spreadable icing.
- Spread an even layer of whipped coconut cream and passion fruit curd between the two sponge cake layers.
- Top the cake with the prepared passion fruit icing for a tangy finish.
- Garnish the cake with fresh passion fruits and sliced strawberries for a delightful presentation.
Baking Tips
When it comes to baking a perfect passion fruit sponge cake, a few key tips can make a significant difference in the outcome. Here are some expert tips to ensure your cake turns out light, fluffy, and bursting with flavor.
Achieving the Perfect Sponge Texture
To achieve a light and airy sponge texture, it is crucial to beat the eggs to the ribbon stage. This process incorporates air into the batter, resulting in a fluffy cake. Additionally, folding the dry ingredients gently into the batter with a metal spoon helps maintain the airiness of the sponge. Avoid overmixing the batter, as this can lead to a dense and tough cake texture.
Flavors and Consistency
For a burst of flavor in your passion fruit sponge cake, use fresh passion fruit juice in both the sponge and icing. The tangy and tropical notes of passion fruit will elevate the overall taste of the cake. When making the icing, ensure it is of drizzling consistency to create a beautiful finish on the cake. Consistency is key in achieving a visually appealing and delicious passion fruit sponge cake.
Storage and Serving
Storing the Cake
To maintain the freshness of the passion fruit sponge cake, store any leftovers in an airtight container in the refrigerator for up to 3 days. However, note that the texture may start to become slightly dry over time. For longer storage, tightly wrap the cooled cake layers in plastic wrap and freeze them for up to three months. Ensure to thaw them at room temperature or in the refrigerator overnight before assembling.
Best Serving Practices
For the best texture and taste experience, it is recommended to serve the passion fruit sponge cake on the same day it is baked. This cake is ideal for larger gatherings or parties, serving between 10-12 guests. When serving, garnish with fresh passion fruits and strawberries for a vibrant and visually appealing presentation that complements the delicious flavors of the cake.
Conclusion
Creating a passion fruit sponge cake is a delightful experience that combines quality ingredients and precise techniques. From the genoise sponge base to the passion fruit curd and icing, each step contributes to a light and flavorful dessert. Using fresh passion fruit juice enhances the taste, while attention to consistency in the icing ensures an attractive final touch. Assembling the cake with whipped coconut cream and passion fruit curd between layers, garnished with fresh fruits, elevates its presentation. With tips on storage and serving suggestions, this recipe is perfect for gatherings and special occasions. Embrace the process of making this passion fruit sponge cake and treat yourself to a delectable dessert that will impress your guests.