Passion Fruit Sponge Cake

Name: Passion Fruit Sponge Cake
Ingredients: 2 1/2 cups cake flour; 2 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; pinch of salt; 1 cup (2 sticks) salted butter, softened to room temperature; 1 3/4 cups granulated sugar; 4 large egg yolks, room temperature; 2 teaspoons pure vanilla extract; 1 cup full fat milk, at room temperature; 1 tablespoon lemon juice; 2 large egg whites, room temperature; 1/8 teaspoon cream of tartar; 1 cup passionfruit juice, seeds and pulp removed; 1 tablespoon lemon juice; 4 large egg yolks; 4 large eggs; 1 1/4 cups granulated sugar; pinch of salt; 2 teaspoons vanilla extract; 1 1/2 cups + 1 tablespoon unsalted butter, room temperature; 1 1/2 cups heavy cream, very cold

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Serves: 10 - 12

Prep Time: 20 - 25 minutes

Cook Time: 40 - 45 minutes

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This light and airy sponge cake is infused with the tangy sweetness of passion fruit, evoking feelings of warmth and delight with every blissful bite. It is moist and tender and adorned with a luscious passion fruit glaze, making this cake a celebration of tropical indulgence. Treat yourself to a slice of paradise and discover the irresistible allure of this tropical-inspired dessert, perfect for any occasion that calls for a touch of sweetness.

Ingredients for Sponge Cake

2 1/2 cups cake flour

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

pinch of salt

1 cup (2 sticks) salted butter, softened to room temperature

1 3/4 cups granulated sugar

4 large egg yolks, room temperature

2 teaspoons pure vanilla extract

1 cup full fat milk, at room temperature

1 tablespoon lemon juice

2 large egg whites, room temperature

1/8 teaspoon cream of tartar

Ingredients for Passion Fruit Cream

1 cup passionfruit juice, seeds and pulp removed

1 tablespoon lemon juice

4 large egg yolks

4 large eggs

1 1/4 cups granulated sugar

pinch of salt

2 teaspoons vanilla extract

1 1/2 cups + 1 tablespoon unsalted butter, room temperature

1 1/2 cups heavy cream, very cold

Preparation

01To make Sponge Cake, preheat the oven to 350 F. Grease two 8-inch round cake tins and line with parchment paper rounds. Be sure to grease the bottoms and sides as well.

02Combine the dry ingredients by whisking the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.

03Using a handheld or stand mixer fitted with a paddle attachment, cream the butter and sugar together on high speed for about 5 minutes.

04Scrape down the sides of the bowl using a spatula. Beat in the 4 egg yolks one at a time, letting each egg yolk fully mix into the batter before adding the next.

05Beat in the vanilla extract until combined.

06Add 1/3 of the dry ingredients and 1/2 of the buttermilk and mix on low speed until combined.

07Add 1/3 more of the dry ingredients and the rest of the buttermilk and mix on low speed until combined.

08Add the rest of the dry ingredients and mix on low speed until combined. The batter will be thick. Use a whisk by hand to give the batter a good mix to ensure all of the ingredients are fully combined.

09Whisk the egg whites and cream of tartar on high speed with a mixer until fluffy peaks form.

10Gently fold the egg whites into the thick cake batter. Avoid over-mixing to avoid deflating the eggs.

11Spoon batter evenly into cake tins.

12Bake the cakes for 25-27 minutes or until a toothpick inserted in the center comes out clean.

13Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before adding the cream.

14To make Passion Fruit Cream, place a medium pot of water over a medium-low heat and bring to a simmer. Place a heatproof glass or stainless-steel bowl over the pot. The bowl should not touch the water.

15Combine the passion fruit juice, lemon juice, egg yolks, eggs, sugar, salt, and 1 teaspoon vanilla in the heatproof bowl, whisking together immediately to stop the sugar from cooking the egg yolks.

16Cook the mixture gently while whisking constantly, until it reaches 180 F or has the consistency of pudding. This may take about 15 minutes.

17Remove the bowl from the heat, and set aside, whisking occasionally, until the mixture is slightly cooled. Strain custard through a sieve into a clean blender cup.

18Add the butter in small chunks at a time, blending well for a few seconds to incorporate the butter. The custard should be pale and thick once all the butter is incorporated.

19Transfer to an airtight container, press a piece of plastic wrap onto the surface of the cream, and cover. Refrigerate until chilled and you are ready to assemble the cooled cakes.

20Place the heavy cream and remaining vanilla extract in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until stiff peaks form. Gently fold in the chilled passion fruit custard. Use the cream to layer and cover the cakes like frosting. Garnish cake with passionfruit pulp and mint leaves.