Passionfruit Sponge Cake with Passionfruit Flavour Pearls

 This recipe for Passionfruit Sponge Cake with Passionfruit Flavour Pearls is a classic. An ideal cake to enjoy when you don’t want a heavy or rich cake for your celebrations and desserts.

Feel free to use this as a serving suggestion and just purchase a Sponge cake at your local bakery. Life gets busy and we don’t always feel like baking! Passionfruit Flavour Pearls are just divine with the light cake and whipped cream 😍 Tangerine Flavour Pearls would also be delish served this way, just add Orange Juice to the Icing mixture.

What you’ll need 

• 2 x 20cm Cake tins – grease and lined
• 4 Eggs – large
• Salt – pinch
• 125g Flour – plain
• 1 tsp Baking Powder
• 175g Sugar – Caster
• 30g Butter
• 60 ml hot water
• 250g Icing Sugar
• 30g Butter – soft
• 2 tbsp  Passionfruit juice or Water or the liquid from your Passionfruit Flavour Pearls
• 250 – 450ml Cream –  whipped with a little Sugar and Vanilla
• Fresh Passionfruit for garnish if available
• Passionfruit Flavour Pearls

To do

Set your oven to 190c. Grease and line the cake tins.

Separate eggs and yolks into 2 bowls (larger size bowl for the whites please). Sift the Flour and Baking Powder together in another bowl. Have the hot Water and soft Butter together in a cup or mug ready to microwave before use.

Next

Add a pinch of salt to the Egg Whites and whip with an electric mixer. As the mix becomes fluffier slowly add in the Caster Sugar then the Yolks, one at a time. Keep beating until we have a pale coloured, light and fluffy mixture. Next, gently fold in the sifted Flour and Baking Powder with a metal spoon. Pop the Water and Butter into the microwave until the Butter has melted. Fold this warm mix through the Cake Batter. Divide the mixture between the two tins evenly. 

Into the Oven now for 10 to 15 minutes or until the Cakes have risen, are golden and slightly coming away from the edges of the tins. Allow them a minute or two to cool in the tin before turning them out onto a cake rack to cool. Peel off the paper too please. *you could wrap and freeze these for future use once cool*

To serve

Take the nicer looking of the now cool Cakes and flip it over so that we can ice the top. Combine the Icing Sugar, liquid of your choice (we used Pearls juice) and Butter until the mixture is nice and smooth. If you think it’s too dry add a dash more liquid and if too wet a dash more Icing Sugar. Spread this onto the Cake top. Place the other cool Cake onto your serving plate top side down. Spread your whipped Cream evenly onto the Cake, then using a spatula lift the iced Cake layer on top. (if we tried to ice the Cream filled Cake when it was assembled it would have oozed Cream out everywhere!) Refrigerate for an hour or so to firm things up a bit.

Add some cut fresh Passionfruit to garnish. When you cut a slice add a generous spoonful of Passionfruit Flavour Pearls to complete the portion.

Until next time

From the Peninsula Larder Team

“Birthdays are nature’s way of telling us to eat more cake.”  

– Unknown