Description
Maggie Beer’s Passionfruit Curd Sponge Cake is a beautifully light and fluffy sponge layered with rich, tangy passionfruit curd and soft whipped cream. Every bite balances sweetness and tropical freshness — perfect for celebrations, afternoon tea, or any time you want a truly memorable dessert.
Ingredients
For the Sponge Cake
4 large eggs (room temperature)
¾ cup (165 g) granulated sugar
1 cup (150 g) cake flour (or sifted all-purpose flour)
1 tsp baking powder
½ tsp vanilla extract
2 tbsp warm water
Pinch of salt
For the Passionfruit Curd
½ cup passionfruit pulp (fresh or canned)
½ cup sugar
3 egg yolks
100 g unsalted butter, cubed
For the Filling & Decoration
1 cup heavy cream, whipped
2 tbsp powdered sugar
Extra passionfruit pulp (optional)
Method of Preparation
- Make the Passionfruit Curd
- In a small saucepan, combine passionfruit pulp, sugar and egg yolks.
- Place over low heat, stirring continuously until the mixture thickens (do not boil).
- Remove from heat and whisk in butter cubes until smooth.
- Transfer to a bowl, cover with plastic wrap touching the surface, and chill completely.
- Prepare the Sponge Cake
- Preheat oven to 170°C (340°F). Grease and line two 8-inch round cake pans.
- Beat eggs, vanilla, and sugar with an electric mixer for 8–10 minutes until thick and pale.
- Sift flour, baking powder, and salt together, then gently fold into the egg mixture with a spatula.
- Add warm water and fold again carefully (do not overmix).
- Divide batter into the two pans and bake for 18–20 minutes until lightly golden and springy.
- Allow cakes to cool completely on a wire rack.
- Assemble the Cake
- Whip the heavy cream with powdered sugar until soft peaks form.
- Place one sponge on a serving plate, spread a generous layer of passionfruit curd, then add whipped cream.
- Top with the second sponge.
- Finish with a light dusting of powdered sugar and spoon some extra passionfruit pulp over the top if desired. Serving Suggestions
Serve chilled or at room temperature. This cake tastes even better after resting in the fridge for 1–2 hours.