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Lemon and passionfruit layered sponge cake
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Create a stunning lemon sponge cake with tangy passionfruit icing.
Ingredients:
  • Melted butter, to grease
  • 155g (3/4 cup) caster sugar
  • 6 egg whites
  • 190g (1 1/4 cups) plain flour
  • 35g (1/4 cup) cornflour
  • 2.00 gm baking powder
  • 2 tsp finely shredded lemon rind
  • 10.60 gm fresh lemon juice
  • 20g (1/3 cup) shredded coconut
  • 400g cream cheese, softened
  • 80g (1/2 cup) icing sugar mixture
  • 1 x 140ml can passionfruit pulp
Instructions:
  • Preheat oven to 180C. Lightly grease two 20cm round cake pans with melted butter and line the bases with non-stick baking paper.
  • In a large bowl, whisk together the eggs, half of the sugar, and the vanilla. Beat with an electric mixer until the mixture is pale, creamy, and forms stiff peaks.
  • In a clean, dry bowl, use electric beaters to whip the egg whites until soft peaks form. Gradually add the remaining sugar and continue whisking until the mixture is thick and glossy.
  • Fold half of the fluffy egg whites into the egg mixture gently until just combined, then fold in the rest of the egg whites. Next, sift over the plain flour, cornflour, and baking powder. Add lemon rind and juice, and fold everything together with a large metal spoon until just combined.
  • Divide the cake batter evenly into the pans. Bake in a preheated oven for 20 minutes or until the cake springs back when lightly tapped. Remove from the oven and cool on a wire rack lined with non-stick baking paper for 30 minutes until it reaches room temperature.
  • Evenly lay out the coconut on a baking tray and toast in the oven, stirring occasionally, for about 3 minutes, or until golden brown. Once toasted, keep it on the tray until ready to use.
  • Prepare the passionfruit icing by using an electric beater to whip the cream cheese in a large bowl until it turns light and creamy. Gradually add half of the icing sugar, beating until the mixture becomes fluffy and well combined. Then, incorporate the rest of the icing sugar and beat until fully mixed. Gently fold in the passionfruit pulp.
  • With a sharp serrated knife, carefully slice each cake in half horizontally. Start assembling the cake by placing the bottom half of one cake on a serving plate or cake stand, then spread a quarter of the passionfruit icing. Repeat the process with the remaining cake and icing, ending with a final layer of icing. Finish by sprinkling toasted coconut on top and cutting into wedges for serving.

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