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Passionfruit Sponge Cake
Just like grandma used to make! An old-fashioned Passionfruit Sponge Cake.
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course:
Dessert
Cuisine:
Australian
Servings:
12
slices
Calories:
288
kcal
Author:
Libby Hakim
Equipment
2 round cake tins (19/20cm)
Ingredients
4
eggs
1
cup
caster sugar
(superfine sugar)
1
cup
plain flour
(all purpose flour)
1
teaspoon
cornflour
(cornstarch)
1
tablespoon
melted butter
(15 grams)
¼
cup
hot water
1
teaspoon
cream of tartar
½
teaspoon
bicarb soda
Cream filling
1
cup
thickened cream
1
tablespoon
icing sugar
(confectioners/powdered sugar)
1
teaspoon
custard powder
Icing
2
cups
icing sugar
(confectioners/powdered sugar)
¼
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:
288
kcal
|
Carbohydrates:
48
g
|
Protein:
3
g
|
Fat:
10
g
|
Saturated Fat:
6
g
|
Cholesterol:
85
mg
|
Sodium:
86
mg
|
Potassium:
105
mg
|
Fiber:
1
g
|
Sugar:
38
g
|
Vitamin A:
462
IU
|
Vitamin C:
2
mg
|
Calcium:
24
mg
|
Iron:
1
mg