Make an ordinary cake chantilly by smothering it in sunny passionfruit icing Passion Fruit


  • 4 eggs
  • 2/3 cup caster sugar
  • 1/3 cup plain flour
  • 1/3 cup self-raising flour
  • 1/3 cup cornflour
  • 200ml thickened cream
  • 1 1/3 cups icing sugar mixture
  • 1/2 teaspoon vanilla extract
  • 25g butter, softened
  • 3 passionfruit, halved (see note)


  • Step 1

    Preheat oven to 180C/160C fan-forced. Grease two 6cm-deep, 20cm round (base) cake pans. Line bases with baking paper.

  • Step 2

    Using an electric mixer, beat eggs in a large bowl for 10 minutes or until thick and creamy. Add sugar, 1 tablespoon at a time, beating well after each addition.

  • Step 3

    Sift flours 3 times. Sift over egg mixture. Fold to combine. Divide mixture between prepared pans. Bake cakes for 20 to 22 minutes or until golden and tops spring back when touched. Cool, top-side up, on wire racks lined with baking paper.

  • Step 4

    Place cream in a bowl. Add 1 tablespoon icing sugar and vanilla. Whisk lightly until just combined.

  • Step 5

    Sift remaining icing sugar into a bowl. Stir in butter and passionfruit pulp until smooth and thick. Place 1 sponge on a plate. Spread cream mixture. Top with remaining sponge. Spread with icing. Stand for 20 minutes to set. Serve.


  • 1225 kj


  • 11.3g


  • 6.6g


  • 1.2g


  • 4.2g


  • 94mg


  • 85mg


  • 44.4g



Cook’s notes: You’ll need 1/4 cup of passionfruit pulp.

Thick cream: Also known as double cream, thick cream has up to 60 per cent fat content, making it deliciously creamy and rich. It holds its shape well and can be spooned straight from the tub and dolloped onto desserts or soups. Boiling is not recommended as it can curdle.

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