Passion Fruit Cake

CREDITS

Faaiza Omar

INGREDIENTS

Lemon Sponge Cake
½ cup oil⅔ cup lemon juice10 large eggs1¼ cup sugar2 teaspoon vanilla essencezest of 3 lemons1½ cup self raising flour1 tablespoon baking powderPassionfruit Cream Cheese Frosting
375g full fat cream cheese (at room temperature)1 teaspoon vanilla essence5 tablespoon fresh passionfruit / granadilla240g sifted icing sugar500g whipping cream

METHOD

Lemon Sponge Cake
Preheat your oven to 160°C thermofan.
Lightly spray 2 x 24cm Le Creuset springform tins with cooking spray. Sift together self raising flour and baking powder, set aside.
In a bowl mix the lemon juice and oil, set aside.
In a bowl of stand mixer fitted a whisk attachment, mix together, lemon zest and vanilla essence. Gradually add the sugar as you beat the egg mixture. Whisk together until, pale, creamy and voluminous. Sift the cake flour and baking powder into the egg mixture. Using a hand whisk fold the sifted flour into the egg mixture. Add a ⅓ of the egg mixture into the oil/lemon juice and mix well to combine. Pour this mixture back into the whipped eggs and fold gently using a hand whisk.
Divide the batter equally between 2 x 24cm Le Creuset springform tins. Bake for 40 minutes, or until a skewer inserted in the center comes out clean. Cool the sponges for 10 minutes in the tin, on a wire rack, before removing from the tins.
Passionfruit Cream Cheese Frosting
In a bowl of a stand mixer, fitted with a whisk attachment, mix together, cream cheese, passionfruit pulp, vanilla essence and icing sugar. Whisk together until smooth. Add the whipping cream and beat to stiff peaks. Set aside in the fridge until ready to assemble the Passionfruit Lemon Cake.
To assemble
Place one of the lemon sponge cakes on your serving platter. Spread a layer of passionfruit cream cheese frosting. Place the raspberries over the frosting.
Place the second sponge on top. Lastly cover the cake in passionfruit cream cheese frosting. Place the cake in the fridge until ready to decorate. Decorate as desired. Keep the cake refrigerated until ready to serve.
Coconut Chiffon Sponge

INFO & TIPS

I found the cake to be dense. Will use a basic sponge cake recipe next time adding the lemon juice and zest.. frosting is delectable

POSTED ON

08 Jul 2021

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