Passionfruit Sponge

Kirsten Tibballs

Prep Time 25 minutes

Cook Time 15 minutes

Servings 10


250g eggs (approx 5 eggs)

1 tsp vanilla bean paste

130g caster sugar

130g plain flour, sieved

2g salt

25g unsalted butter

Icing sugar for dusting

Cream Filling

700ml thickened cream

95g caster sugar

1 tsp vanilla bean paste

To assemble

4 passionfruit

Edible flowers


Preheat the oven to 170°C. Whisk the eggs, vanilla and sugar until it reaches a thick consistency. Fold through the flour and salt. Melt the butter. Add a small amount of the batter to the melted butter and combine. Fold the butter mixture through the cake batter. Divide the batter evenly between 3 lined 20cm cake tins. Dust icing sugar over the cake batter. Bake in the preheated oven for 15 minutes or until the sponge bounces back when you gently press the surface.

Sit the sponge cakes at room temperature for 5 minutes before transferring them onto a cooling rack.

For the cream filling, whisk the cream, sugar and vanilla until it reaches a firm consistency.

To assemble, place one of the sponge cakes onto a serving plate. Transfer the cream filling into a piping bag fitted with a 12mm star nozzle. Pipe the cream onto the sponge layer in a shell pattern. Drizzle some passionfruit pulp over the cream. Repeat this process with the remaining 2 layers. Garnish the cake with edible flower petals.


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