We’re in love with Maggie Beer’s take on an Australian classic – passionfruit curd sponge cake. This fluffy sponge will be the perfect ending to a Christmas lunch, or your summer party feast.
Ingredients
Method
PASSIONFRUIT CURD Whisk the sugar, eggs, passionfruit and lemon juice in a large heatproof bowl over a pan of simmering water. Whisk constantly until the mixture is warm (50°C) then add the butter and continue to whisk until the mixture starts to thicken (80°C). Take care that it does not get too hot otherwise the mixture will split. Remove from heat and transfer into a clean bowl or jar; refrigerate for several hours or until set. (Makes 2 cups.)
Preheat the oven to 190°C (170°C fan-forced). Grease 2 x 25cm round springform cake pans and line the base and sides with baking paper, bringing sides 3cm above the pan.
Sift cornflour, custard powder, cream of tartar and bicarb three times.
Beat egg whites and sugar using an electric mixer until thick and meringue-like. Beat in egg yolks one at a time, then, using a large whisk or metal spoon, gently fold in dry ingredients.
Spoon sponge mixture evenly into the two pans and bake for about 40 minutes or until cake feels springy when touched lightly in centre. Cool on wire rack for 15 minutes before removing the sponges from the pans.
Meanwhile, whisk cream to stiff peaks, then gently fold half of the passionfruit curd through to create a swirl pattern.
Place one of the sponges on a serving platter. Spread over half of the cream mixture then place the other sponge on top; top with remaining cream mixture. Refrigerate until ready to serve.
Just before serving, add a tablespoon of hot water to the remaining curd to thin it down and drizzle over the top. Decorate with fresh passionfruit halves.
Can I make the passionfruit sponge cake in advance?
The passionfruit curd can be made a couple of days ahead. It will keep in sterilised jars for up to 2 weeks. Maggie Beer‘s sponge cake is best made on the day.
How do I sterilise jars?
To learn how to safely sterilise jars in the oven, on the stove, or in a dishwasher, read this article from the Test Kitchen.
Why do you triple-sift the flours for this passionfruit sponge cake?
The sifting process helps ensure all the flours are well combined and evenly distributed throughout the mixture. Plus, it helps ensure the cake rises well and has that lovely light and airy texture when eaten. Head here for more Test Kitchen tips for the perfect sponge cake.
