adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Kirsten Tibballs' passionfruit sponge
Kirsten Tibballs' passionfruit sponge
0 Likes
Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Indulge in a stunning passion fruit sponge cake, perfect for impressing guests.
Ingredients:
  • 250g egg
  • 2.00 tsp vanilla bean paste
  • 130g caster sugar
  • 130g plain flour
  • 2g salt
  • 25g unsalted butter
  • 2 x 300ml Whipping Cream
  • 60g caster sugar
  • 1 tin passionfruit pulp
  • Desiccated coconut, to sprinkle
  • Icing sugar, for dusting
Instructions:
  • Preheat the oven to 170C.
  • In a mixing bowl, vigorously whisk together eggs, vanilla bean paste, and caster sugar until a thick foam forms. Gently fold in sifted flour and salt. Melt the butter and incorporate a small amount of the sponge mixture into it before folding it back into the sponge. Evenly distribute the sponge mixture into three 20cm cake tins lined with parchment paper. Finally, sprinkle coconut on top and dust with icing sugar for a delightful finish.
  • Bake at 170C for 15 minutes, or until the surface bounces back when pressed. Let cool in the tins for 5 minutes, then transfer the sponges to a cooling rack.
  • Combine the cream, sugar, and vanilla in a bowl and whisk until thick and firm.
  • Spread a generous layer of whipped cream filling on top of the sponge on the presentation plate, then lightly drizzle with passionfruit juice. Repeat with the other two sponges. Top with the remaining cream, gently drain excess passionfruit juice, and elegantly garnish with the pulp.

Similar Recipes