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!

Course Dessert, Morning Tea

Cuisine Australian

Prep Time 45

Cook Time 40

Total Time 1 25

Servings servings

Calories 337kcal

Author Sally

Ingredients

For the Sponge Cake

¾ cup plain flour
½ cup cornflour
2 teaspoons baking powder
6 eggs ,room temperature
1 cup caster sugar
1 teaspoon vanilla extract
¼ cup canola oil
2 eggs

For the Coconut Cream

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

To Assemble

1 cup passionfruit and lemon curd
pulp from one passionfruit

Instructions

For the Sponge Cake:

Preheat oven to 180°C and grease 2 x 20 cm round cake pans by lightly spraying the base with cooking spray, followed by a round of baking paper, then another light spray of cooking oil.
Sift together the flour, cornflour, and baking powder 2-3 times and set aside.
In the bowl of a stand mixer, add eggs, sugar, and vanilla and start beating together on medium-high speed until the mixture triples in size and reaches the ribbon stage (see blog post for more detail to determine this stage).
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. Gently 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 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 them.

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 or cake stand and 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.

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