Passionfruit Sponge Cake

This passionfruit sponge cake is two layers of a light, vanilla sponge cake, filled with an easy passionfruit and lemon curd and whipped coconut cream. This classic sponge cake is easy to make and the perfect not too sweet cake for afternoon tea or dessert. Plus this version is made completely dairy free!

Passionfruit sponge cake is an Australian classic dessert. This version is made quite simple yet the result is a truly impressive and pretty layered cake that is perfect for summer gatherings outside or when you want a treat that is light and just a little sweet (aka not going to result in a sugar coma).

I love this cake because it’s perfect as a beginner entry into sponge cakes. It’s not your traditional sponge cake recipe but the result is still a light an airy cake that is perfect when paired with the delicate flavours of the passionfruit and cream.

The cake is similar to a genoise sponge cake as we’re whipping whole eggs to get the volume and texture of the cake, however as this cake is dairy free we’re omitting the butter and instead adding a little oil for moisture.

There are many versions of the classic passionfruit sponge cake, some using just fresh passionfruit pulp, others adding a passionfruit icing to the top. My version uses a simple passionfruit and lemon curd as a filling between the two cake layers that is so delicious I struggle to not eat it all with a spoon before it even makes its way to the cake!

The top of the cake then has fresh passionfruit pulp added over the whipped coconut cream to keep things simple. I find the tartness of the fresh passionfruit pairs well with the sweetened cream and keeps this the perfect cake for those who don’t love overly sweet desserts.

Sponge cakes are known for their dryer texture which is why they are so often served with whipped cream. The perfect spoonful always includes both cream and cake in one mouthful for the most delicious cake.

Feel free to use this cake as a base and change the flavourings to your tastes. Keeping it simple with just the cream and some fresh berries would also be delicious!

Key Ingredients

Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.

• Flour – this cake recipe uses both plain flour (also known as all purpose flour in the US) and cornflour (also known as cornstarch in the US). You need both to achieve the soft texture of this cake therefore I do not recommend using all of one or the other as it will impact your cake.
• Baking powder – a little baking powder will help with the rise of the cake slowly as it bakes. Baking soda doesn’t work the same so cannot be used instead.
• Eggs – the foundation of this cake! Make sure your eggs are at room temperature.
• Caster sugar – also known as superfine sugar works best in this recipe as it will dissolve quicker into the eggs however you can use white sugar instead if needed.
• Vanilla extract – to flavour the cake. Make sure to use vanilla extract not vanilla essence for the best taste.
• Canola oil – added slowly and gently, this works to replace the traditional butter to keep the cake dairy free.
• Cream – As I am making this cake dairy free I am using a homemade whipped coconut cream. For an easier option I recommend using the Flora Plant Cream instead which is more neutral in flavour and whips perfectly. If you don’t need the cake to be dairy free, a regular whipped cream will also work fine.
• Passionfruit Curd – for the filling, I am using my homemade passionfruit and lemon curd which is so delicious and can be made ahead of time to keep prep simple.
• Passionfruit – fresh passionfruit pulp is spooned over the top of the cake. There are many varieties of passionfruit but as a general rule, the more wrinkly the outside the more delicious they are!

Step-By-Step Instructions

This cake has a few specifics when it comes to the techniques needed however it’s really quite simple to achieve. Make sure to read through all of the instructions and tips below before starting and you’ll be ready to make this passionfruit sponge cake.

Start by making your sponge cakes. You’ll need 2 round cake pans. You can use either 8 inch / 20 cm or 9 inch / 23 cm round cake pans. The latter will cook a little quicker and result in a lower profile cake. If you’re using 8 inch / 20 cm pans, make sure your sides are at least 3 inch / 7.5 cm high to prevent the cake batter overflowing. I like to use springform as they make the release of the delicate cake easy but it’s not essential.

Prepare the pans by lightly spraying the base with cooking spray, followed by a round of baking paper, then another light spray of cooking oil. No need to grease the sides as this will help ensure our cake sides remain nice and straight.

Get your dry ingredients ready by sifting together the flour, corn flour and baking powder 2-3 times. You want to make sure it’s nice, airy and well combined.

In the bowl of a stand mixer, add the eggs, vanilla and sugar and start beating together on medium-high speed until they reach the ribbon stage. While this usually takes about 8 minutes of mixing with my Kitchenaid, a better indicator this has been achieved is visual rather than time based. You’ll know this has been achieved when:

1. The eggs have tripled in volume.
2. The mixture is very pale, almost white.
3. When you use the whisk attachment to draw a figure 8 pattern in the batter, the 8 remains visible for 10 seconds before being incorporated back into the mixture.

From here, gently add the flour mixture bit by bit and gently fold it through with a metal spoon, being careful not to deflate the eggs, until it’s all combined. Drizzle in the oil, continuing to fold the batter until it’s just combined.

Dive the batter into the two prepared cake tins and bake in a preheated oven for 20-30 minutes or until the cake springs back when lightly touched.

Let the cakes cool on a wire rack in the tin. Use a butter knife around the edge of the cake to release it.

While the cake is cooking you can make your passionfruit and lemon curd (or make it a day or two before) and let it cool completely in the fridge.

While the cake is cooling, make your whipped coconut cream.

Then it’s time to assemble! Start by placing one of the cake layers onto a serving plate or cake stand. Spread out the passionfruit and lemon curd over the top of the cake. Spoon over just enough whipped coconut cream to cover the curd and place the second layer cake on top.

Top the cake with the whipped coconut cream and spoon over the passionfruit pulp. You’re now ready to serve!

Tips for making passionfruit sponge cake

• Use eggs at room temperature. This ensures that you can achieve the desired volume when whipping the eggs. If you forgot to get the eggs out of the fridge ahead of time, simply place them in a bowl of warm water for 5-10 minutes.
• Use a stand mixer to beat the eggs for the best result. To get the volume and consistency we require for the eggs, an electric mixer is needed but a stand mixer is going to make easy work of it.
• Make sure to beat the eggs and sugar until they reach the ribbon stage. This means that the eggs and sugar have thickened and increased in volume to the point where the colour is pale and light and the consistency is creamy. To confirm this stage has been reached, use the whisk to draw a figure 8 pattern in the batter. If the 8 remains visible for 10 seconds before being incorporated back into the batter, then it’s ready.
• Use a light coloured pan if possible. If your cakes tend to shrink around the sides or curve in towards the top then this is usually because the sides of the pan have gotten too hot while the cake bakes. The simplest way to prevent this is to use light coloured pans or use baking strips.
• Only grease the bottom of the pan, not the sides. This will help prevent the cake from pulling away from the sides and give you much straighter cake sides. Allow the cake to cool in the pan for 10 minutes before running a butter knife carefully around the edges to release the cake.
• Make and serve the sponge the same day if possible. Sponge cake can dry out very quickly so if you’d like to prepare the cake layers ahead of time it’s best to freeze the cakes and allow them to defrost in the fridge overnight before using.
• Set the cakes aside to cool in the freezer before assembling to help keep the coconut cream cold and prevent it melting. Keep the cake refrigerated before serving.

How to store

As mentioned, this cake is best served the same day for the best texture of the cake. It is a large cake with 10-12 servings, making it a great option for a party or gathering.

You can store any leftover cake in an airtight container in the refrigerator for up to 3 days, however note that the cake will start to become dry but it will still taste delicious!

If you do want to make this cake ahead of time, you can tightly wrap the cake layers once cooled in plastic wrap and freeze for up to three months. Let them come to room temperature or defrost in the refrigerator overnight before continuing to assemble.

More classic cake recipes for morning tea:

Easy Cinnamon Tea Cake
Blueberry Almond Cake (Gluten-Free)
Orange Pound Cake
Coffee and Walnut Loaf Cake
Vegan Lemon Poppy Seed Cake