Nothing adds zing and pizzazz to sweets quite like passionfruit!
Ingredients
- 40g butter, melted
- 1 tablespoon cornflour, for dusting
- 4 eggs
- 2/3 cup caster sugar
- 1 teaspoon vanilla extract
- 1/3 cup plain flour
- 1/3 cup self-raising flour
- 1/3 cup cornflour
- 2 tablespoons boiling water
- 300ml thickened cream, whipped
- Icing sugar mixture, for dusting
Passionfruit curd
- 1 egg
- 1 egg yolk
- 1/3 cup caster sugar
- 50g butter, chopped
- 2 passionfruit, halved (see tip)
Method
- Step 1Make passionfruit curd Place egg, egg yolk and sugar in a small, heavy-based saucepan. Whisk to combine. Add butter and passionfruit pulp. Place over medium heat. Cook, stirring with a wooden spoon, for 7 to 8 minutes or until mixture coats back of spoon. Remove from heat. Stand for 5 minutes. Pour into a bowl. Cover surface with plastic wrap. Set aside to cool completely.
- Step 2Preheat oven to 180°C/160°C fan-forced. Brush two 6cm-deep, 20cm round cake pans with half the melted butter. Sprinkle each pan with 2 teaspoons cornflour. Shake to coat. Remove excess cornflour. Line base of each pan with baking paper.
- Step 3Using an electric mixer, beat eggs, sugar and vanilla in a bowl on high speed for 8 to 10 minutes or until thick and creamy and sugar has dissolved. Transfer to a large bowl.
- Step 4Using a large metal spoon, fold in sifted flours (see note). Fold in boiling water and remaining melted butter. Divide mixture between prepared pans. Bake for 20 to 22 minutes or until sponges spring back when lightly touched. Line a wire rack with baking paper. Stand sponges in pans for 5 minutes. Turn, top-side up, onto wire racks to cool.
- Step 5Place 1 sponge on a plate. Spread with passionfruit curd and cream. Top with remaining sponge. Dust with icing sugar. Serve.
- Vegetarian
Nutrition
1858 kj
Energy
27.1g
Fat Total
16.4g
Saturated Fat
1.1g
Fibre
6.5g
Protein
212mg
Cholesterol
184mg
Sodium
44.7g
Carbs (total)
All nutrition values are per serve
Notes
Tip: You’ll need 1/2 cup passionfruit pulp.
Sift flours together 3 times before adding to eggs. This will make the sponges lighter.
- Author: Claire Brookman
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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