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10. Australian Passionfruit Sponge Cake Recipe 1

Australian Passionfruit Sponge Cake Recipe

The Australian Passionfruit Sponge Cake Recipe is a delightful dessert that combines the flavors of passionfruit and sponge cake.
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5 from 1 vote
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: Australian
Keyword: Australian Passionfruit Sponge Cake Recipe
Servings: 8 Servings
Calories: 426 kcal
10. Australian Passionfruit Sponge Cake Recipe 1

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

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.

Nutrition

Calories: 426kcal | Carbohydrates: 31g | Protein: 6g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 201mg | Sodium: 387mg | Potassium: 109mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 1180IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 1mg
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