Make this traditional Vanilla Cake and Passionfruit Curd from scratch as a stunning celebration cake.
Passionfruit Curd
Ingredients
3 egg yolks
110g (½ cup) caster sugar
1 tbsp cornflour
80ml (⅓ cup) lemon juice
80ml (⅓ cup) fresh passionfruit pulp
80ml (⅓ cup) water
50g Fairy margarine, chopped
Method
To make curd, whisk yolks, sugar and cornflour in a medium saucepan until combined. Whisk in juice, passionfruit pulp and water. Whisk constantly over a medium heat until boiling and thickened. Remove from heat. Whisk in Fairy margarine, until thick and glossy. Transfer to a bowl. Cover surface with plastic wrap. Refrigerate until cold
Tips & Hints
You will need approx. 6 passionfruit for this recipe. Curd will last for up to one week in the fridge.
Makes 1 ½ cups of passionfruit curd.
You can replace fresh passionfruit pulp with the same amount of canned passionfruit pulp, available in 170g cans at supermarkets. The canned pulp contains sugar, so if the resulting curd is too sweet, increase the lemon juice by 1-2 tsp or to taste. Extra pulp can be frozen in a ziplock bag for 3 months.
Vanilla Cake
Ingredients
125g (½ block) Fairy margarine, chopped, at room temperature
165g (¾ cup) caster sugar
2 tsp vanilla extract
2 eggs, at room temperature
125ml (½ cup) milk
200g (1 ⅓ cups) self-raising flour
Method
Preheat oven 180°C/160°C (fan forced) and grease a 20cm round cake pan. Line base and side with baking paper, extending paper 2cm above pan edges
Beat Fairy margarine, sugar and vanilla in a large bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Mixture may look curdled at this stage
Add milk and sifted flour, in two batches, folding until combined. Spoon into prepared pan. Smooth over top
Cook 45-50 minutes, or until lightly golden and a skewer inserted into the centre comes out clean. Remove. Stand in pan 10 minutes. Transfer to a wire rack to cool
TO ASSEMBLE
Ingredients
500ml (2 cups) thickened cream
2 tbsp icing sugar mixture
2 tsp vanilla extract
Toasted coconut chips, to decorate
Method
Beat cream, sugar and vanilla in a clean bowl of electric mixer until soft peaks form
Split cake in half horizontally. Spread base of cake with half the cream then spoon over ½ cup of the passionfruit curd. Sandwich with remaining cake. Repeat with remaining cream and curd
Sprinkle with toasted coconut chips. Serve with remaining passionfruit curd
