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passionfruit sponge cake
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4.75 from 20 votes

Passionfruit Sponge Cake

Just like grandma used to make! An old-fashioned Passionfruit Sponge Cake.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: Australian
Keyword: passionfruit sponge cake
Servings: 12 slices
Calories: 288kcal

Ingredients

  • 4 eggs
  • 1 cup caster sugar
  • 1 cup plain flour
  • 1 teaspoon cornflour
  • 1 tablespoon melted butter (15 grams)
  • 1/4 cup hot water
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon bicarb soda

Cream filling

  • 1 cup thickened cream
  • 1 tablespoon icing sugar
  • 1 teaspoon custard powder

Icing

  • 2 cups icing sugar
  • 1/4 cup passionfruit pulp (about 3-4 passionfruit)
  • 1-2 teaspoons hot water

Instructions

  • Prepare two round cake tins by greasing and lining with baking paper or a sprinkling of flour.
  • Pre-heat oven to a moderate temperature (170 degrees celsius, fan-forced).
  • Separate egg yolks from whites.
  • Beat egg whites to a stiff froth.
  • Add yolks and sugar and beat on med-high for a further 5 minutes.
  • Sift flour, cornflour and cream of tartar together. Add gradually to the egg and sugar mixture, folding together gently with a spatula.
  • Combine melted butter, hot water and bicarb soda and add to the mixture. Fold together gently using the spatula.
  • Pour half of the mixture into each of the round tins.
  • Bake for 20 minutes.
  • Remove from oven and allow to cool for 5 minutes before removing from the tins.

Cream filling

  • Whip all ingredients together until stiff peaks form. Spread over top of one sponge and then place other sponge on top to form a sandwich.

Icing

  • Sift icing sugar and stir in the pulp. Add enough hot water to form a thick icing.
  • Pour over top of sponge sandwich.

Nutrition

Calories: 288kcal | Carbohydrates: 48g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 85mg | Sodium: 86mg | Potassium: 105mg | Fiber: 1g | Sugar: 38g | Vitamin A: 462IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg