Sponge Cake with Cream and Passionfruit Curd
Featuring our favourite fruit for the summer, passionfruit, this super easy sponge cake with passionfruit curd is sure to be a hit at every celebration. It is extra indulgent, as the cream on top is combined with mascarpone!
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
300ml tub thickened cream
1 tbsp caster sugar
250g tub mascarpone
- 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.
- 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.
- 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.
- 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.