Passionfruit Sponge with Whipped Cream
Two airy sponge cake layers filled with whipped cream and tart passionfruit pulp, finished with a glossy passionfruit glaze.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •Electric stand mixer
- •Two 20 cm round sandwich tins
- •Fine mesh sieve
- •Wire cooling rack
- •Rubber spatula
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 14 g
- carbs
- 44 g
- fibre
- 1 g
- protein
- 5 g
- calories
- 320 kcal
Instructions
- 1
Preheat your oven to 190°C (170°C fan-forced).
- 2
Grease two 20 cm sandwich tins and line bases with baking paper.
- 3
Sift cornflour, plain flour, cream of tartar, and bicarb soda together three times onto baking paper.
- 4
Beat eggs with an electric mixer on high speed for five minutes until thick and pale.
- 5
Add caster sugar gradually, beating continuously until the mixture is glossy and sugar crystals dissolve.
- 6
Sift the flour mixture over the beaten eggs in two batches, folding gently with a large spoon.
- 7
Gently fold in melted butter mixed with boiling water until just combined.
- 8
Divide batter evenly between prepared tins and level gently.
- 9
Bake for 18 to 20 minutes until sponges are golden and spring back when lightly pressed.
- 10
Turn out immediately onto wire racks lined with baking paper to cool completely.
- 11
Whip thickened cream with 1 tablespoon of icing sugar until firm peaks form.
- 12
Sandwich cooled sponges with whipped cream, then mix remaining icing sugar with passionfruit pulp to ice the top.
Chef's tips
Sifting the dry ingredients three times aerates the flour for a cloud-like rise. Ensure your eggs are strictly at room temperature before beating so they hold maximum volume. Do not open the oven door during the first 15 minutes of baking or the delicate sponges may collapse in the centre.
Ingredient substitutions
- fresh passionfruit pulp → canned passionfruit pulp in syrup (reduce top icing sugar by 20 g)
- caster sugar → standard white granulated sugar blitzed briefly in a food processor
Storage
Store leftover sponge in an airtight container in the refrigerator for up to two days.
Reheating
Serve chilled straight from the fridge; do not reheat sponge cake filled with fresh cream.
Common mistakes to avoid
- •Over-folding the dry ingredients, which knocks out the trapped air and creates a rubbery sponge.
- •Assembling the cake while the sponges are still warm, causing the whipped cream to melt into liquid.
- •Opening the oven door too early, which drops the oven temperature and deflates the sponge.
Serving suggestions
Cooked Passionfruit Sponge with Whipped Cream?
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