Mum’s Passionfruit Sponge Cake
This sponge cake is SO GOOD! Whenever it’s my birthday or we have a special event, Mum always whips up this beautiful, fluffy, featherlight Passionfruit Sponge Cake. It is so not healthy for you and has loads of sugar in it but it’s a real treat. Sponge Cake has to be one of my favourite sweets to eat. I wish I could eat it everyday haha. There are quite a few steps involved but don’t let that deter you from trying it. I swear it will be worth it!
Serves 10.
Ingredients:
Featherlight sponge cake:
4 eggs (room temperature, you need to make sure they are room temp for a fluffy sponge)
165 grams raw sugar
100 grams cornflour
1 tsp vanilla extract
1 tsp cream of tartar
1/2 tsp bi-carb soda
Whipped cream filling:
300 grams pure cream
25 grams raw sugar
Passionfruit icing:
1 fresh passionfruit (using all the pulp inside)
380 grams raw sugar
15 grams butter
**This recipe needs 2 x 18 cm cake tins. If you use bigger tins the sponges won't rise as much**
Featherlight sponge cake steps:
1. Preheat oven to 165 degrees fan forced.
2. Grease the 2 x 18 cm cake tins with butter or use re-usable cake tin liners.
3. Add 165 grams raw sugar into TM bowl. Mill for 5 seconds, speed 9.
4. Insert butterfly. Place eggs into TM. Whip for 3 minutes, speed 4. The sugar needs to be dissolved.
5. Add remaining sponge cake ingredients (cornflour, vanilla, cream of tartar and bicarb sofa). Mix for 20 seconds, reverse, speed 1.5.
6. Scrape down the sides of the bowl and mix again on 10 seconds, reverse, speed 1.5.
7. Divide sponge cake mixture evenly between the two 18 cm cake tins *see tips*.
8. Bake both sponges in the oven for 20 minutes and keep an eye on the sponges *see tips*.
9. Line a wire cooling rack with baking paper.
While the sponges are cooking, you can clean your Thermomix bowl and make the whipped cream filling:
1. Add 25 grams of raw sugar to the TM. Mill for 10 seconds, speed 9.
2. Insert butterfly and lock it in. Add 300 grams pure cream to the TM. Whip for 1 minute and 15 seconds, speed 3. Keep an eye on the cream so it does not overwhip/separate. Once done, put cream into a bowl in the fridge.
When the sponges have finished cooking, you want to get them out of the tins so they stop cooking. Run a knife very gently around the edges of both sponges and you should be able to tip it upside down slowly to get them out. You will need to be careful otherwise the sponges can break. Let the sponges cool on your lined wire rack.
Assembling the cake + making passionfruit icing:
1. Pick one of the sponges to be your base and put it on your cake stand/plate etc.
2. Remove the cream from the fridge and use a spatula or spoon to spread the cream filling evenly on top of the cake base.
3. Place second sponge cake on top of the cream filling.
4. Make the passionfruit icing now and add 380 grams raw sugar to the TM bowl and mill for 30 seconds, speed 9.
5. Add 1 passionfruit (juice and pulp) and 15 grams butter to the TM bowl. Mix 20 seconds, speed 4. It needs to be quite a thick consistency and not too runny. If it is not thick enough, try adding a bit more icing sugar.
6. Evenly spread the passionfruit icing on top of the sponge cake. Enjoy :)
Tip: The last scrapings of mixture from the TM bowl should be placed around the edges of the fan otherwise if you do the middle, you can have a sponge that's caved in in the middle. When cooking sponges, place them in the middle of the oven. Every oven cooks differently so I would definitely recommend to watch your sponges. You want them to slightly go golden on top and not undercook/overcook them. When you take them out of the oven, put skewers in the middle to see if they are cooked. Don't open the oven while the sponges are cooking as it can deflate them.
We like to use re-usable cake liners from Alyce Alexandra. They can be bought here: https://www.alycealexandra.com/thermomix-products/reusable-cake-tin-liner-set-of-2
Hope you enjoy :) x
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