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15 minutes
15 minutes
- 1 x 17cm round ready-made unfilled sponge cake
- 62.50 ml orange liqueur (such as Grand Marnier) or fresh orange juice
- 252.50 gm thickened cream
- 24.00 gm pure icing sugar
- 4 passionfruit, halved
- 240g raspberries
- Slice sponge into generous 2cm wedges and place them in a 20cm square serving dish, making sure it's 3cm deep. Drizzle with orange liqueur or juice and let it sit for 5 minutes to soak up the flavors.
- Using electric hand beaters, whip cream and 1 tablespoon of icing sugar in a bowl until soft peaks form. Gently fold in the pulp from 3 passionfruit.
- - Spread creamy layer over airy sponge. - Arrange vibrant raspberries on top. - Drizzle with the rest of the zesty passionfruit pulp. - Dust with the remaining sweet icing sugar. - Serve and enjoy!
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Basic sponge cake recipe
Versatile sponge cake: Light, fluffy, and durable. Tips for perfecting it include spinning cake pans for even bubbles and tapping cakes to ensure they spring back. Try as a base for jam and cream cake, passionfruit lemon curd cake, berry trifle, or tiramisu twist.