Passionfruit Sponge
Classic bake perfected.
Hi all,
This is an extra step by step recipe this week, original published on Studio Kitchen Passionfruit Sponge. I thought I would share the step by step with you here to give you some inspo for baking later on this week.
The Recipe…
Passionfruit Sponge
Is there anything lovelier than a classic bake, a cake that takes you back. Light, fluffy, tangy and old school this Passion fruit sponge really hits the spot, it’s for all of you out there who like things done right and proper. Simple in components, we have added an element of Passion fruit curd that you could live without if you can’t be faffed. If you do have the inclination though, those bright pockets of joy coming through the luxurious cream are so good. Take care to make the sponge gently and have the oven at the correct temp, this masterpiece of the cake celebrates the smallest details and a fluffy, light and aerated sponge is one of those details.
We always try to use fresh passion fruit where we can, it is more expensive but you can totally tell the difference in the taste. If you can only find the ineed variety, then no worries... it’s all good.
Best served with a cup of tea but a glass of champagne is also welcomed when serving this. It’s usually a celebration after all even if the only thing you are celebrating is life’s simple pleasures.
See also Beurre Noisette for more info on this step.
Passionfruit Sponge
Makes 1 X 20 cm sponge cake
Cake Batter
85 g unsalted butter (for beurre noisette)
275 g eggs, (approx. 5 large eggs)
125 g caster sugar
10 g vanilla paste
75 g plain flour
60 g cornflour
Passionfruit Curd
75 g passionfruit juice, fresh, seeds sieved out
165 g egg, (approx. 3 large eggs)
150 g caster sugar
100 g unsalted butter, softened
