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Sugar-free passionfruit sponge
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Indulge in a guilt-free sponge cake that's light, fluffy, gluten-free, and free of refined sugar!
Ingredients:
  • 120g (2/3 cup) potato flour or gluten-free cornflour, plus extra, to dust
  • 4 eggs
  • 140g (1/2 cup) xylitol
  • 3 tsp vanilla bean paste
  • 6.00 gm gluten-free baking powder
  • 20g (1/4 cup) desiccated coconut
  • 300ml ctn pouring cream
  • 130g (1/2 cup) Greek-style yoghurt
  • 3-4 passionfruit, halved
  • 250g punnet strawberries, halved
  • 125g punnet raspberries
Instructions:
  • Preheat your oven to 180C/160C fan forced. Grease two 6cm-deep, round 20cm cake pans with oil, then line bases and sides with baking paper. Grease the paper and dust with extra potato flour. Using an electric mixer, beat the eggs and xylitol until thick, pale, and glossy. Mix in 1 tsp of vanilla bean paste until well combined.
  • Sift the potato flour or cornflour and baking powder. Gradually fold the flour mixture into the egg mixture in 3 parts, alternating with coconut until combined. Divide the batter between pans, bake for 15-20 minutes until pale golden. Cool cakes completely on wire racks in pans.
  • Beat the cream and leftover vanilla bean paste with electric beaters until stiff peaks form, then delicately fold in the yogurt.
  • Place a cake on a serving plate. Spread with half of the cream mixture and spoon half of the passionfruit pulp over the cream. Place the second cake on top and spread the remaining cream mixture. Garnish with strawberries and raspberries, then drizzle with the remaining passionfruit pulp.

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