• This site requires you to update your browser. Your browsing experience may be affected by not having the most up to date version.
    Please visit http://www.microsoft.com/windows/ie/ to upgrade.

  • JavaScript has been disabled in your browser. Please enable JavaScript to experience the full functionality of our website.

Recipes and Cooking

mile high layer cake lores

Raspberry and Passionfruit Mile-High Layer Cake

Raspberry and Passionfruit Mile-High Layer Cake

mile high layer cake lores


375g butter, softened

3 cups (660g) caster sugar

1½ tsp vanilla extract

6 eggs

3 cups (450g) plain flour

⅓ cup (50g) self-raising flour

1 cup (250ml) milk

600g raspberries

passionfruit cream

600ml thickened cream

2 tbsp icing sugar

⅓ cup (80ml) passionfruit pulp

meringue frosting

¾ cup (165g) caster sugar

1 tbsp glucose syrup

3 egg whites


  1. Preheat oven to 160°C/140°C fan-forced. Grease two deep 20cm round cake pans; line each base and side with baking paper, extending the paper 5cm above the edge.
  2. Beat butter, sugar and vanilla in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Fold in sifted flours and the milk, in two batches. Divide mixture evenly between cake pans.
  3. Bake cakes for 1 hour 25 minutes or until a skewer inserted into the centre comes out clean. Leave in pans 5 minutes before turning, top-side down, onto wire racks to cool.
  4. Meanwhile, to make passionfruit cream, beat cream in a small bowl with the electric mixer until soft peaks form. Stir in sifted icing sugar and the passionfruit pulp.
  5. Split cooled cakes in half. Spread one cake layer with one-third of the passionfruit cream, top with one-quarter of the raspberries, then another cake layer. Repeat layering, finishing with a cake layer. Reserve remaining raspberries for decorating.
  6. To make meringue frosting, stir 21/2 tbsp water, the sugar and glucose in a small saucepan over medium heat until sugar dissolves. Bring to the boil; boil for 3 minutes or until syrup reaches 116°C on a sugar thermometer (or when a teaspoon of syrup dropped into a cup of cold water forms a soft ball when rolled between your fingers). Remove from heat; allow bubbles to subside.
  7. Meanwhile, beat egg whites in a small bowl with  the electric mixer until soft peaks form. With motor operating, pour hot syrup into bowl in a thin steady stream; beat on high speed for 5 minutes or until mixture is thick and cool.
  8. Spread frosting over top and side of cake; decorate cake with remaining raspberries.



Meal prep | Make cakes a day ahead and complete recipe to the end of step 5; refrigerate for several hours or overnight. Cover cake with meringue frosting up to 3 hours before serving.

The Australian Women's Weekly, in conjunction with Australian Eggs, recently released a mini cookbook containing a collection of egg recipes for every time of the day. The cookbook is available for purchase from Woolworths and Coles Australia wide. This recipe has been republished with permission.

Nutritional Information

  • Serving size 300g
  • Energy 3890kJ 930kcal
  • Protein 11.8g
  • Total fat 47.9g
  • Saturated fat 29.9g
  • Carbs (total) 109g
  • Carbs (sugar) 78.6g
  • Sodium 362mg
  • Fibre 4.8g

All nutrition values are per serve.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people