Description
A light and elegant passion fruit sponge cake layered with silky meringue buttercream and topped with a tangy passion fruit curd. Perfect for spring gatherings or special occasions.
Ingredients
7 large eggs, separated, room temperature
1/2 tsp cream of tartar
3/4 cup granulated cane sugar
1/4 tsp fine sea salt
2 tsp vanilla extract
1 cup all purpose flour
1/4 cup potato starch
1/3 cup heavy cream
Zest of 1 lemon
6 egg whites
1 3/4 cups granulated cane sugar
1 1/2 cups softened butter
2 tsp vanilla extract
1/4 tsp fine sea salt
1 cup passion fruit pulp
1/3 cup granulated cane sugar
1 tsp lemon juice
Instructions
- Preheat oven to 350°F and prepare two 9-inch cake pans with butter and parchment paper.
- Whisk together flour and potato starch; set aside.
- Beat egg whites with cream of tartar until frothy. Gradually add sugar and beat until stiff, glossy peaks form.
- In another bowl, mix egg yolks with lemon zest, vanilla, and salt. Gently fold into whipped whites.
- Sift in dry ingredients in batches, folding gently to maintain airiness.
- Warm heavy cream slightly and fold into batter.
- Divide batter between pans and bake for 20–22 minutes until golden. Cool completely.
- For buttercream, whisk egg whites and sugar over simmering water until dissolved. Beat until stiff peaks form and mixture cools.
- Switch to paddle attachment and gradually add butter until smooth. Mix in vanilla and salt.
- For curd, blend and strain passion fruit pulp, then cook with sugar and lemon juice until slightly thickened. Cool completely.
- Assemble by spreading buttercream over first layer, topping with second layer, and frosting the cake.
- Spoon passion fruit curd over the top and gently spread.
Notes
Substitute passion fruit with mango or raspberry for variation.
Add orange zest for a more citrus-forward flavor.
Store in the refrigerator for up to 3 days in an airtight container.
Let sit at room temperature 20–30 minutes before serving.
If buttercream curdles, continue mixing or slightly warm the bowl.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 620 kcal
- Sugar: 45 g
- Sodium: 180 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 70 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 210 mg
