Sponge Cake with Cream and Passionfruit Curd
Credit: Whisk Media Group
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Sponge Cake with Cream and Passionfruit Curd
Ingredients:
Sponge Cake
Passionfruit Curd (Makes ¾ cup)
To Assemble
More ways to use this sponge!
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 7-8 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 (Makes ¾ cup)
- 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, sugar and vanilla extract together 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
Tips & Hints:
- Passionfruit curd will keep in the fridge in an airtight container for up to one week.
- Sponge cake is best served on day of being made.
- Use fresh eggs at room temperature.
- Don’t skip on the sifting process! This incorporates air which is essential for good rise.
- For the best results, gently sift the sugar and flour onto the egg mixture when making the batter to preserve as much air as possible.
- When cooling the cake, ensure the baking paper is greased before turning out the sponge to prevent it from sticking.
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