I caved, there was way too much curd in my fridge to eat straight from the jar so I made a mini sponge; really mini, in 15cm tins! This batch of curd (anyone else have issues with the word curd?) hadn't set completely, I must have started adding the butter before it had thickened enough; it dripped and oozed everywhere!! Sponge with so little butter is incredibly light, but can be dry so really load up the filling...
Vanilla Sponge with Passionfruit Curd
30g melted butter, divided into 2
1 tbsp cornflour, to dust the tins
3 eggs
1/2 cup caster sugar
1 tsp vanilla extract
1/4 cup plain flour
1/4 cup self raising flour
1/4 cup cornflour
1 1/2 tbsp boiling water
200ml thickened cream, whipped
150ml passionfruit curd, recipe here
icing sugar, to dust
preheat the oven to 180ºC, 160ºC fan forced
grease and flour two 15cm round cake tins using the cornflour and half the melted butter (for the recipe using 20cm tins click the link below, not nearly so cute but a more practical size)
grease and flour two 15cm round cake tins using the cornflour and half the melted butter (for the recipe using 20cm tins click the link below, not nearly so cute but a more practical size)
put the eggs, sugar and vanilla in the bowl of an electric mixer, using the whisk attachment, whisk until thick and creamy (6-10 mins)
combine the flours and sieve three times, gently fold through the egg mixture using a large metal spoon • combine the melted butter and boiling water then fold through
divide the batter between the tins • bake for 15 minutes • the cakes are done when they are golden on top, have come away from the sides of the tin and spring back when lightly pressed in the centre
transfer to a cooling rack covered with a piece of baking paper and leave to cool
when completely cold put the least attractive cake on your cake plate/stand, you may need to trim the top to get a nice flat surface • spread with half the passionfruit curd, top with the whipped cream and finish with the remaining curd • carefully position the second cake on top and dust with icing sugar
cake is best served straight away, the sponge does toughen quickly
recipe adapted from taste.com.au, original recipe uses 20cm tins
recipe adapted from taste.com.au, original recipe uses 20cm tins
4 comments:
oh my... This is cake heaven!!! Passion fruit is one of my favorite!! I'm so gonna save this recipe for my next dinner party, it looks just stunning! Amazing work :)
xox Amy
thanks for your lovely comment Amy, passion fruit is absolutely my favorite too :)
First time here & lovely looking cake. Happy following you. www.korporate2kitchen.com
welcome k2k! Thanks for stopping by :)
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