kiddi
Prep time: 1 hour
Cook time: 40 mins
Serves 10-12
Ingredients
Sponge cake
- 4 eggs, at room temperature
- ⅔ cup (150g) caster sugar
- 2 tsp vanilla extract
- ⅔ cup (100g) self-raising flour
- ⅓ cup (50g) plain flour
Passionfruit curd (makes ¾ cup)
- ¼ cup (60ml) passionfruit pulp (approx. 4)
- 1 tbsp lemon juice
- 2 egg yolks
- ½ cup (110g) caster sugar
- 75g unsalted butter, finely chopped
To serve
- 300ml tub thickened cream
- 1 tbsp caster sugar
- 250g tub mascarpone
Method
Sponge cake
- Preheat oven to 180°C/160°C (fan-forced). Grease 22cm diameter round cake pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
- Place eggs in a large bowl of an electric mixer. Using the whisk attachment, beat for 5-6 minutes on high speed or until very thick and pale. Add sugar, 1 tbsp at a time, beating between each addition. Beat in vanilla.
- Sift flours twice onto a sheet of baking paper then sift again over egg mixture. Add 1 tbsp boiling water. Gently fold to combine. Do not stir. Divide evenly among prepared pans.
- Bake for 35 minutes, or until golden brown and sponge slightly shrinks away from pan sides. Immediately turn out onto a wire rack lined with greased baking to paper. Allow to cool.
Passionfruit Curd
- To make curd, combine passionfruit pulp, juice, egg yolks and sugar in a heatproof bowl. Whisk to combine.
- Sit bowl over a saucepan of simmering water and whisk until sugar dissolves
- Add butter in batches and stir constantly for about 20 minutes, or until mixture has thickened slightly and coats the back of a wooden spoon. Remove from heat. Cover surface with plastic wrap. Refrigerate until cold.
To assemble
- Beat cream and sugar in a large bowl of an electric mixer until soft peaks form. Add mascarpone. Beat until just combined and thick (don’t over-beat).
- Spread mascarpone cream over top of sponge. Spoon over half the curd then serve with remaining passionfruit curd.
Thanks to Australian Eggs for this recipe.
