I have become obsessed with this cake, after testing it for the CWA challenge at work. It is a delicious and moist cake with the refreshing flavour of passionfruit to lighten it up. I have made a few changes to make it my own as the original had a tendency to crack. I bake mine at a lower temperature for longer which helps it not to crack as much, it still cracks a little, but settles back to almost flat with just a gentle dome. I’ve also cut the raising agent by replacing some of the self raising flour with plain flour.
(adapted from a CWA recipe)
250g butter, softened
220g (1 cup) caster sugar
3 eggs (room temperature), separated
200g self raising flour
100g plain flour
180ml (3/4 cup) buttermilk
1/4 cup passionfruit pulp
1 cup icing sugar, sifted
1 teaspoon full cream milk
1 to 1 ½ tablespoons sieved passion fruit pulp
- Pre heat oven to 160C conventional. Grease a 20cm aluminium round cake pan with softened butter, line the base with a round of greased baking paper. Dust base and sides lightly with flour and firmly tap out any excess flour.
- Beat butter and sugar in the bowl of an electric mixer with a scraper paddle until light and fluffy, this can take 5-8 minutes. Beat in egg yolks, one at a time until combined.
- Add passionfruit pulp to buttermilk, combine sifted flours in a bowl. On low speed, add buttermilk and flour alternately to mixer bowl until just combined.
- Beat egg whites with a whisk until soft peaks form. Fold into cake mixture with a large kitchen spoon or spatula in two batches.
- Spread mixture into prepared pan, level the top and tap firmly on the bench. Bake in oven for 1 hour to 1 hour 20 or until cooked in the centre and golden on top. Stand for 5-10 minutes before turning onto a clean tea towel on a baking tray. Remove baking paper from base of cake if it has come out of the tin. Leave upside down to cool for 10 minutes if you want a flattish top. To invert, place a serving plate or baking tray on the cake and use the baking tray to support the cake. Hold together and carefully flip so the serving plate is on the bottom.
- For passionfruit icing, stir icing sugar, milk and enough passion fruit pulp to form a thick icing. Keep bowl of icing covered with cling wrap until ready to use so it doesn’t form a skin.
- Once cake has cooled, ice top with passionfruit icing. You can ice while warm but the icing will run down the sides of the cake.
If you don’t have buttermilk you can replace it with 140ml full cream milk mixed with 2 tablespoons natural yoghurt
This cake is really good straight out of the oven, and it looks quite pretty when the icing runs down the sides 🙂
28 thoughts on “Passionfruit cake”
Hi Tina, I have tried the recipe today however seems a lot of mixture for a 20cm pan? Has been cooking for 1.30 hours still not cooked? At least it has not cracked yet. Will let you know how it works out:}
This amount of mixture makes a nice high cake, about 5cm high. I would recommend measuring your cake pan across the bottom just to check it is actually 20cm. Some cake pan manufacturers write 20cm on the pan but the pans are actually smaller, so always good to check.
This is a very moist cake, so a skewer inserted should come out with moist crumbs attached but not wet batter.
I would also ask how long your oven was preheated for? Some ovens take a while to come up to temperature which may explain the extra baking time.
How did you go in the end?
Did you use a gas or an electric oven?
Thank you for such lovely recipe. My husband had tasted passionfruit cake at work place and wanted me to bake it for his birthday. I searched several pages and finalised yours. I’ve never tasted a passionfruit cake before, so I wasnt sure how it would taste. But when i did it…. Oooo wooow.. it was awesome. Super moist and delicious in taste. perfectly sweet!! I made it in a rectangle bake pan.It turned out perfect with no crack. With this cake as base i made Playstation Console and controller ( XBOX 360). My husband loved it.
Thank you for sharing !!!
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Hi. First time I have made a cake using the separation of eggs method. I knew it existed but had not found any inspirational recipes. I used slightly more passion fruit and less milk and also used only fine cake flour. The result – a really delicious, light, buttery, tangy creation. Absolutely loved it. Thank you. I will definitely be making again. Ps I found a quarter cup of sieved pulp was too much liquid for one cup of icing sugar.
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