Passionfruit Cream Sponge Cake – a delicious recipe with Sponge Cake, eggs, sugar, flour, Passionfruit Cream, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Grease and line base and sides of two 8 inch round cake pans with parchment paper.
2
Beat egg whites until firm peaks form. Add sugar, 1 tbsp at a time, beating constantly, until thick and glossy.
3
Using a large metal spoon, gently fold in yolks, then flour and 1/4 cup boiling water, until just combined.
4
Divide mixture between prepared pans and bake for 20-25 mins, until cakes spring back when touched. Turn out on to a wire rack lined with a tea towel to cool.
5
To make the passionfruit cream, whip cream and sugar until soft peaks form. Fold in passionfruit pulp. To assemble, spread cream over top of 1 cake. Top with remaining cake. Dust with powdered sugar, slice and serve.
530
kcal
Calories
24
g
Fat
66
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: None None Sponge Cake, 3 None large eggs, separated, 3/4 cup sugar, 1 cup self-rising flour, sifted, and more.
Yes, Passionfruit Cream Sponge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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