The Australian Passionfruit Sponge Cake Recipe is a delightful dessert that combines the flavors of passionfruit and sponge cake. It is a light and airy cake with a subtle tangy taste from the passionfruit. The recipe is easy to make and doesn’t require complicated ingredients or techniques.
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20 Traditional Australian Dessert Recipes
The sponge cake used in this recipe is a type of cake that is made by beating eggs, sugar, and flour together to create a fluffy texture. It is then baked until it rises and becomes golden brown. The passionfruit adds a unique and refreshing twist to the traditional sponge cake.
One of the great things about the Australian Passionfruit Sponge Cake Recipe is its versatility. It can be served on its own as a simple yet delicious treat, or it can be dressed up with whipped cream or a dusting of powdered sugar for a more elegant presentation. Some people even like to serve it with a scoop of vanilla ice cream for a delightful combination of flavors.
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In addition to being tasty, the Australian Passionfruit Sponge Cake Recipe also has some potential health benefits. Passionfruit is a good source of vitamins A and C, which are important for a healthy immune system and can help protect against certain diseases. It is also rich in dietary fiber, which can aid digestion and promote a feeling of fullness.
Overall, the Australian Passionfruit Sponge Cake Recipe is a fantastic dessert option that combines the lightness of sponge cake with the tangy and refreshing flavor of passionfruit. It is easy to make, versatile in its serving options, and can provide some nutritional benefits. Whether you’re a passionate baker or just looking for a delicious dessert to enjoy, this recipe is definitely worth a try!
How To Make Our Australian Passionfruit Sponge Cake Recipe
Ingredients (8 Servings)
6 large eggs
3/4 cup granulated sugar
2 cups pure icing sugar
1/2 cup all-purpose flour
1/4 cup cornstarch
1 1/2 teaspoon baking powder
8 oz butter melted
1/4 teaspoon salt
1/3 cup passionfruit juice
1 tablespoon lemon juice
1 tablespoon lemon zest
2 teaspoons vanilla
1/2 cup heavy cream (for serving, optional)
Fresh passionfruit pulp (for garnish, optional)
Instructions
1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan.
a. Using a pastry brush, lightly coat the entire surface of the cake pan with melted butter.
b. Sprinkle a small amount of flour into the pan and tilt it around to evenly coat the buttered surface. Tap out any excess flour.
2. In a large mixing bowl, beat the eggs and granulated sugar together until thick and pale yellow.
a. Use an electric mixer or a whisk to combine the eggs and sugar thoroughly.
b. Continue beating until the mixture becomes thick and forms ribbons when the beaters or whisk are lifted.
3. In a separate bowl, sift together the all-purpose flour, cornstarch, and baking powder.
a. Place a fine-mesh sieve over the bowl.
b. Add the flour, cornstarch, and baking powder to the sieve and gently tap it to sift the dry ingredients into the bowl.
4. Gradually add the sifted dry ingredients to the egg mixture, folding gently until just combined.
a. Use a rubber spatula or a large metal spoon for folding.
b. Make sure to scrape the sides and bottom of the bowl to incorporate all the ingredients.
5. Pour the melted butter into the batter, followed by the salt, passionfruit juice, lemon juice, lemon zest, and vanilla. Gently fold until well combined.
a. Slowly pour the melted butter into the batter while continuously folding.
b. Add the salt, passionfruit juice, lemon juice, lemon zest, and vanilla, folding gently to incorporate.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
a. Hold the cake pan slightly above the countertop and gently tap it to release any air bubbles.
b. Use the spatula to level the surface of the batter.
7. Bake in the preheated oven for about 30-35 minutes, or until the cake is golden brown and springs back when lightly touched.
a. Insert a toothpick or a cake tester into the center of the cake. It should come out clean when the cake is done.
b. Rotate the cake pan halfway through the baking time for even browning.
8. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
a. Run a butter knife around the edges of the cake to loosen it from the pan.
b. Carefully invert the pan onto the wire rack to release the cake.
9. Once the cake has cooled, you can serve it as is or dust it with icing sugar. Optionally, serve with a dollop of whipped cream and garnish with fresh passionfruit pulp.
a. Sprinkle a generous amount of pure icing sugar over the top of the cake.
b. Slice the cake into individual portions and place them on serving plates.
c. Add a spoonful of whipped cream on each slice, if desired.
d. Top with a spoonful of fresh passionfruit pulp as a garnish.
Prep Time: 20 minutes
Cooking Time: 30-35 minutes
Pots, Pan and Cooking Equipment Needed for the Australian Passionfruit Sponge Cake Recipe
9-inch (23 cm) round cake pan: Used for baking the sponge cake.
Mixing bowls: For combining and mixing the ingredients.
Electric mixer or whisk: To beat the eggs and sugar together.
Fine-mesh sieve: Used for sifting the dry ingredients.
Rubber spatula or large metal spoon: For folding the dry ingredients into the batter.
Pastry brush: Used to grease the cake pan with melted butter.
Wire rack: For cooling the cake after baking.
Butter knife: To loosen the cake from the pan before transferring it to the wire rack.
Best Way to Store Leftovers From the the Australian Passionfruit Sponge Cake Recipe
a. Place any leftover cake in an airtight container to keep it fresh.
b. Store the container in the refrigerator to prolong the cake’s shelf life.
c. Ensure that the container is clean and free from any strong odors.
d. For individual slices, wrap them tightly in plastic wrap before storing in the container.
e. Consume the leftovers within 2-3 days for optimal taste and texture.
Tips and Tricks For Easier Creation
a. Ensure all ingredients are at room temperature before starting.
b. Use fresh and ripe passionfruit for the best flavor.
c. Sift the dry ingredients to remove any lumps and ensure a smooth batter.
d. Be gentle when folding the dry ingredients into the batter to maintain its lightness.
e. Avoid overmixing the batter to prevent a dense cake texture.
f. Preheat the oven properly to ensure even baking.
g. Allow the cake to cool completely before serving or storing.
Side Dishes and Desserts For the the Australian Passionfruit Sponge Cake Recipe
a. Fresh berries and whipped cream.
b. Vanilla ice cream or sorbet.
c. Sliced tropical fruits like mango or pineapple.
d. A sprinkle of toasted coconut flakes.
e. A drizzle of passionfruit sauce or coulis.
f. Edible flowers for an elegant touch.
g. A dusting of powdered sugar and a side of tea or coffee.
How To Serve the Australian Passionfruit Sponge Cake Recipe
a. Once the cake has cooled, carefully slice it into even portions.
b. Place each slice on a dessert plate or cake stand.
c. If desired, add a dollop of whipped cream on top of each slice.
d. Optional: Garnish each slice with fresh passionfruit pulp for added flavor and visual appeal.
e. Serve the Australian Passionfruit Sponge Cake as a delightful dessert option.
f. Accompany with a hot or cold beverage of choice for a complete experience.
Dietary Substitution For the Australian Passionfruit Sponge Cake Recipe
1. Vegan Options: For the Australian Passionfruit Sponge Cake Recipe
a. Replace eggs with 1 tablespoon of ground flaxseeds mixed with 3 tablespoons of water per egg.
b. Use a vegan granulated sugar substitute instead of regular granulated sugar.
c. Replace pure icing sugar with powdered sugar that is certified vegan.
d. Substitute all-purpose flour with a gluten-free flour blend suitable for vegan baking.
e. Use arrowroot starch or tapioca starch instead of cornstarch.
f. Replace butter with vegan butter or coconut oil in the Australian Passionfruit Sponge Cake Recipe.
g. Use a plant-based alternative such as soy cream or coconut cream instead of heavy cream.
2. Gluten-Free Options:
a. Use gluten-free all-purpose flour instead of regular all-purpose flour.
b. Replace the regular baking powder with gluten-free baking powder.
c. Substitute cornstarch with arrowroot starch or tapioca starch.
d. Use a gluten-free powdered sugar for the icing.
e. Replace the regular passionfruit juice with gluten-free passionfruit juice.
f. Ensure that all ingredients, such as the lemon juice and zest, are gluten-free.
g. Garnish with fresh passionfruit pulp or other gluten-free fruit options.
3. Vegetarian Options:
a. No specific substitutions are needed for this recipe, as it is already vegetarian-friendly.
4. Mediterranean Diet Options:
a. Use honey or maple syrup instead of granulated sugar.
b. Replace butter with extra virgin olive oil.
c. Substitute all-purpose flour with whole wheat flour or almond flour.
d. Replace the heavy cream with Greek yogurt or strained yogurt for the Australian Passionfruit Sponge Cake Recipe.
e. Use fresh lemon juice and zest as specified in the recipe.
f. Garnish with fresh passionfruit pulp and serve with a side of mixed berries.
g. Consider adding a sprinkle of toasted almonds on top for extra texture.
5. Keto Diet Options: For the Australian Passionfruit Sponge Cake Recipe
a. Replace granulated sugar with a low-carb sweetener like erythritol or stevia.
b. Substitute all-purpose flour with almond flour or coconut flour.
c. Use a low-carb powdered sugar substitute for the icing.
d. Replace cornstarch with xanthan gum or glucomannan powder.
e. Use unsalted butter or coconut oil as a high-fat option.
f. Replace the passionfruit juice with a sugar-free passionfruit-flavored syrup or extract.
g. Serve with a dollop of whipped cream made with heavy cream and a keto-friendly sweetener.
6. Heart Healthy Diet Options:
a. Use a natural sweetener like coconut sugar or date sugar instead of granulated sugar.
b. Replace butter with heart-healthy oils such as olive oil or avocado oil.
c. Substitute all-purpose flour with whole wheat flour or oat flour in the Australian Passionfruit Sponge Cake Recipe.
d. Use low-sodium baking powder or make your own by combining baking soda with cream of tartar.
e. Replace the heavy cream with low-fat Greek yogurt or coconut milk.
f. Garnish with fresh passionfruit pulp and a sprinkle of chopped almonds or walnuts.
g. Consider reducing the amount of sugar in the recipe for a lower-sugar version.
7. Paleo Options: For the Australian Passionfruit Sponge Cake Recipe
a. Use coconut sugar or raw honey instead of granulated sugar.
b. Replace butter with ghee or coconut oil.
c. Substitute all-purpose flour with almond flour or coconut flour.
d. Use arrowroot powder or tapioca flour instead of cornstarch.
e. Replace the heavy cream with coconut cream or full-fat coconut milk for the Australian Passionfruit Sponge Cake Recipe.
f. Use fresh passionfruit juice without any additives or sweeteners.
g. Serve with a paleo-friendly whipped cream made from coconut cream or chilled coconut milk.
8. Low Carb Options:
a. Use a low-carb sweetener like erythritol or stevia instead of granulated sugar.
b. Substitute all-purpose flour with almond flour or coconut flour.
c. Replace cornstarch with arrowroot powder or almond flour with the Australian Passionfruit Sponge Cake Recipe.
d. Use unsalted butter or coconut oil as a low-carb fat option.
e. Use sugar-free passionfruit juice or extract for the flavoring.
f. Replace heavy cream with unsweetened almond milk or coconut milk.
g. Serve with a dollop of sugar-free whipped cream or a low-carb vanilla sauce.
9. Whole30 Options: For the Australian Passionfruit Sponge Cake Recipe
a. Use pitted dates or unsweetened applesauce instead of granulated sugar.
b. Replace butter with ghee or clarified butter.
c. Substitute all-purpose flour with almond flour or cassava flour.
d. Use arrowroot powder or tapioca flour instead of cornstarch.
e. Use fresh passionfruit juice without any additives or sweeteners.
f. Replace heavy cream with full-fat coconut milk or unsweetened almond milk.
g. Serve with a dollop of coconut cream or whipped coconut milk.
10. Weight Watchers Options:
a. Use a zero-calorie sweetener like stevia or monk fruit instead of granulated sugar.
b. Substitute all-purpose flour with whole wheat pastry flour or oat flour.
c. Replace cornstarch with arrowroot powder or potato starch in the Australian Passionfruit Sponge Cake Recipe.
d. Use light butter or reduced-fat margarine instead of regular butter.
e. Use sugar-free passionfruit juice or a low-calorie fruit juice.
f. Replace heavy cream with fat-free Greek yogurt or light coconut milk.
g. Serve with a dollop of fat-free whipped cream or a low-calorie vanilla yogurt.
11. Low Fat Options: For the Australian Passionfruit Sponge Cake Recipe
a. Use a low-fat sweetener like applesauce or mashed bananas instead of granulated sugar.
b. Replace butter with unsweetened applesauce or mashed bananas.
c. Substitute all-purpose flour with whole wheat flour or oat flour.
d. Use a reduced-fat baking powder or make your own with baking soda and cream of tartar.
e. Replace the heavy cream with fat-free Greek yogurt or fat-free milk.
f. Use fresh lemon juice and zest as specified in the recipe.
g. Serve with a dollop of fat-free whipped cream or a low-fat vanilla yogurt.
12. Vegetable Variations:
a. Add 1/2 cup of finely grated zucchini or carrot to the batter for added moisture and nutrition.
b. Mix in 1/4 cup of finely chopped spinach or kale for a vibrant green color and added nutrients.
c. Replace passionfruit juice with freshly squeezed vegetable juice, such as carrot juice or beet juice.
d. Add 1/2 cup of mashed pumpkin or sweet potato to the batter for a naturally sweet and moist texture.
e. Use lemon juice and zest from organic lemons to ensure no chemical residues in the Australian Passionfruit Sponge Cake Recipe.
f. Garnish with edible flowers or microgreens for a visually appealing vegetable twist.
g. Serve with a side of lightly dressed mixed greens or a vegetable salad.
Please note that the given substitutions are general suggestions, and individual dietary needs and preferences may vary. It’s always recommended to check labels, choose quality ingredients, and consult with a healthcare professional or registered dietitian for personalized advice.
FAQ About the Australian Passionfruit Sponge Cake Recipe
What is the recipe for the Australian Passionfruit Sponge Cake recipe?
The recipe for the Australian Passionfruit Sponge Cake includes 6 large eggs, 3/4 cup granulated sugar, 2 cups pure icing sugar, 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1 1/2 teaspoon baking powder, 8 oz melted butter, 1/4 teaspoon salt, 1/3 cup passionfruit juice, 1 tablespoon lemon juice, 1 tablespoon lemon zest, 2 teaspoons vanilla, 1/2 cup heavy cream (optional for serving), and fresh passionfruit pulp (optional for garnish).
How many servings does the Australian Passionfruit Sponge Cake recipe yield?
The Australian Passionfruit Sponge Cake recipe yields 8 servings.
Can I make a vegan version of the Australian Passionfruit Sponge Cake?
Yes, you can make a vegan version of the Australian Passionfruit Sponge Cake by substituting the eggs with 1 tablespoon of ground flaxseeds mixed with 3 tablespoons of water per egg. Replace dairy-based ingredients like butter and heavy cream with vegan alternatives such as vegan butter or coconut oil, and plant-based cream like soy cream or coconut cream.
Is the Australian Passionfruit Sponge Cake recipe gluten-free?
The original recipe contains all-purpose flour, which contains gluten. However, you can make it gluten-free by using a gluten-free all-purpose flour blend in place of regular flour. Additionally, ensure that all other ingredients, such as baking powder and flavorings, are certified gluten-free.
>How can I make a low-carb version of the Australian Passionfruit Sponge Cake?
To make a low-carb version of the Australian Passionfruit Sponge Cake, replace the granulated sugar with a low-carb sweetener like erythritol or stevia. Substitute all-purpose flour with almond flour or coconut flour, and cornstarch with arrowroot powder or almond flour. Use unsalted butter or coconut oil as a low-carb fat option, and opt for sugar-free passionfruit juice or extract. Serve with a dollop of sugar-free whipped cream or a low-carb vanilla sauce.
Final Thoughts
The Australian Passionfruit Sponge Cake Recipe is a delightful dessert that combines the tangy sweetness of passionfruit with a light and fluffy sponge cake texture. It is a versatile recipe that can be enjoyed on its own or served with a dollop of heavy cream and fresh passionfruit pulp for added indulgence.
This recipe features a combination of ingredients, including eggs, granulated sugar, icing sugar, flour, cornstarch, baking powder, melted butter, salt, passionfruit juice, lemon juice, lemon zest, and vanilla. The cake is baked to perfection, resulting in a soft and airy texture that complements the vibrant flavors of passionfruit and lemon.
The beauty of this recipe lies in its versatility. It can be enjoyed as a sweet treat for afternoon tea, served as a dessert at special occasions, or even as a birthday cake. The tangy and tropical flavors of passionfruit bring a refreshing twist to traditional sponge cake recipes.
In terms of health benefits, the Australian Passionfruit Sponge Cake Recipe offers a good source of vitamins and minerals from the passionfruit, lemon, and eggs. Passionfruit is known for its high antioxidant content and its potential immune-boosting properties. The cake can be customized to suit various dietary preferences and restrictions, such as vegan, gluten-free, and low-carb options, making it accessible to a wider range of individuals.
Whether you’re a fan of tropical flavors or simply looking to try a new dessert, the Australian Passionfruit Sponge Cake is a must-try recipe. Its light texture, tangy taste, and potential health benefits make it a delightful treat for any occasion.
Australian Passionfruit Sponge Cake Recipe
Equipment
- 9-inch (23 cm) round cake pan: Used for baking the sponge cake.
- Mixing bowls: For combining and mixing the ingredients.
- Electric mixer or whisk: To beat the eggs and sugar together.
- Fine-mesh sieve: Used for sifting the dry ingredients.
- Rubber spatula or large metal spoon: For folding the dry ingredients into the batter.
- Pastry brush: Used to grease the cake pan with melted butter.
- Wire rack: For cooling the cake after baking.
- Butter knife: To loosen the cake from the pan before transferring it to the wire rack.
Ingredients
- 6 eggs large
- 3/4 cup sugar granulated
- 2 cups pure icing sugar
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 1/2 teaspoon baking powder
- 8 oz butter melted
- 1/4 teaspoon salt
- 1/3 cup passionfruit juice
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons vanilla
- 1/2 cup heavy cream for serving, optional
- passionfruit pulp fresh for garnish, optional
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan.
- a. Using a pastry brush, lightly coat the entire surface of the cake pan with melted butter.
- b. Sprinkle a small amount of flour into the pan and tilt it around to evenly coat the buttered surface. Tap out any excess flour.
In a large mixing bowl, beat the eggs and granulated sugar together until thick and pale yellow.
- a. Use an electric mixer or a whisk to combine the eggs and sugar thoroughly.
- b. Continue beating until the mixture becomes thick and forms ribbons when the beaters or whisk are lifted.
In a separate bowl, sift together the all-purpose flour, cornstarch, and baking powder.
- a. Place a fine-mesh sieve over the bowl.
- b. Add the flour, cornstarch, and baking powder to the sieve and gently tap it to sift the dry ingredients into the bowl.
Gradually add the sifted dry ingredients to the egg mixture, folding gently until just combined.
- a. Use a rubber spatula or a large metal spoon for folding.
- b. Make sure to scrape the sides and bottom of the bowl to incorporate all the ingredients.
Pour the melted butter into the batter, followed by the salt, passionfruit juice, lemon juice, lemon zest, and vanilla. Gently fold until well combined.
- a. Slowly pour the melted butter into the batter while continuously folding.
- b. Add the salt, passionfruit juice, lemon juice, lemon zest, and vanilla, folding gently to incorporate.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
- a. Hold the cake pan slightly above the countertop and gently tap it to release any air bubbles.
- b. Use the spatula to level the surface of the batter.
Bake in the preheated oven for about 30-35 minutes, or until the cake is golden brown and springs back when lightly touched.
- a. Insert a toothpick or a cake tester into the center of the cake. It should come out clean when the cake is done.
- b. Rotate the cake pan halfway through the baking time for even browning.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
- a. Run a butter knife around the edges of the cake to loosen it from the pan.
- b. Carefully invert the pan onto the wire rack to release the cake.
Once the cake has cooled, you can serve it as is or dust it with icing sugar. Optionally, serve with a dollop of whipped cream and garnish with fresh passionfruit pulp.
- a. Sprinkle a generous amount of pure icing sugar over the top of the cake.
- b. Slice the cake into individual portions and place them on serving plates.
- c. Add a spoonful of whipped cream on each slice, if desired.
- d. Top with a spoonful of fresh passionfruit pulp as a garnish.
Notes
Nutrition
