My passion fruit (grenadillas) are not ripe yet – I used a can of passion fruit pulp.
Ingredients:
For the sponge cookies:
- 125 g unsalted butter, softened
- ½ cup (110 g) caster sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1½ cups (225 g) self-raising flour, sifted
- 2 tbsp milk
For the passionfruit cream filling:
- 2 tbsp unsalted butter, softened
- 1 cup (160 g) icing sugar mixture, sifted
- 2 tbsp passionfruit pulp (fresh or canned)
- ½ tsp lemon juice (optional, for extra tang)
Directions:
Make the sponge cookies:
- Preheat oven to 170°C (fan-forced).
- Line two large baking trays with baking paper.
- Cream butter, sugar, and vanilla together in a bowl until pale and fluffy.
- Beat in eggs one at a time, mixing well after each addition.
- Fold in self-raising flour alternately with milk until smooth and soft.
- Drop heaped teaspoons of batter onto prepared trays, spacing 3 cm apart (they’ll spread slightly)
- Bake for 8–10 minutes , or until lightly golden and springy to touch.
- Allow to cool completely on wire racks before assembling.
Make the passionfruit filling:
- In a small bowl, beat butter until light.
- Gradually add icing sugar, beating until smooth and creamy.
- Stir in passionfruit pulp and lemon juice until well combined.
Assemble:
- Spread or pipe a generous amount of passionfruit cream onto the flat side of one cookie.
- Sandwich with another cookie, pressing gently.
To serve:
Dust lightly with icing sugar and serve with tea or lemonade . Soft, buttery, and full of sunny tropical flavour — a sweet slice of Aussie summer!
Tips:
- Chill the filling slightly before piping for neat layers.
- Add extra passionfruit pulp for a more tangy, seed-studded finish.
- Store in an airtight container in the fridge for up to 3 days (best served at room temperature).
My Sweet Aussie Recipes