Passionfruit Vanilla Sponge Cake

A light vanilla sponge cake filled with lemon and passionfruit curd, whipped coconut cream, and topped with fresh passionfruit.
Course Dessert
Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Author Sally


For the Sponge Cake

  • 3/4 cup plain flour
  • 1/2 cup cornflour
  • 2 teaspoons baking powder
  • 6 eggs ,room temperature
  • 1 cup caster sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup canola oil

For the Passionfruit & Lemon Curd*

  • 2 eggs
  • 1/4 cup caster sugar
  • 1/2 tsp vanilla extract
  • 1/4 cup coconut oil
  • zest of one small lemon
  • juice of one small lemon
  • pulp from 1 large passionfruit

For the Coconut Cream

  • 2 cans coconut milk chilled in the fridge overnight
  • ½ cup icing sugar
  • ½ tsp vanilla extract


For the Sponge Cake

  • Preheat oven to 180C and grease 2 x 20 cm round cake tins with oil spray or butter.
  • Sift flour, cornflour, and baking powder 3 times and set aside.
  • In a large bowl, place eggs, sugar, and vanilla and beat with an electric mixer until the mixture triples in size.
  • Gently fold sifted flour though the egg mixture with a metal spoon ensuring all flour is mixed through and there are no lumps.
  • Drizzle in oil and continue to fold through until everything is combined. Do not over mix.
  • Pour mixture evenly into the 2 pans and bake in the preheated oven for 30 minutes, until cooked through and cake springs back when gently touched.
  • Let cool on a wire rack in the tin.

For the Passionfruit & Lemon Curd

  • Put all ingredients in a pot over medium heat.
  • Continually whisk together until mixture become thick.
  • As soon as it starts to thicken, take off heat and continue to whisk. Mixture will continue to thicken as you whisk.
  • Set aside and let cool.

For the Coconut Cream

  • Scoop out the thick coconut cream that has separated from the water. Discard water (or use in a smoothie).
  • Place coconut cream in a large bowl and begin whipping using an electric mixer.
  • Slowly add in sifted icing sugar, ensuring it is fully combined before adding in more.
  • Add in vanilla, and continue whipping cream until it thickens and peaks begin to form.

To assemble the cake:

  • Remove the cakes from the tins using a butter knife around the edges.
  • Place 1 cake on a serving plate. Using a spatula, spread over half of the coconut cream.
  • Spoon a generous amount of the passionfruit and lemon curd over the coconut cream.
  • Place the second cake upside down, so the top is flat, and lightly press down to secure.
  • Top the cake with the remaining coconut cream and the pulp from 1-2 fresh passionfruits.


Adapted from Not Quite Nigella
*This recipe for Passionfruit & Lemon Curd yields a bit more than is needed for this cake. Store any remaining curd in a glass jar in the fridge for up to a week.