Passion Fruit Cake

Recipe for a tangy, creamy and wonderfully aromatic cake

This passion fruit cake is a classic combination of fluffy dough and delicious creamy filling. The fresh passion fruit adds an explosion of aroma as well as fine fruitiness. Using cream results in a lighter filling compared to butter cream and your guests will love it. The cake looks great on the plate as well – but is really easy to make.

Time: 40 minutes

For 10 people

(10 portions)

Ingredients (10 portions)

500 g Oldenburger Whipping Cream, 30% fat

400 g Oldenburger Butter, unsalted

3 eggs

60 g caster sugar

10 ml apple cider vinegar

8 g bourbon vanilla sugar

40 g plain flour

15 g baking powder

16 g cream stiffener

50 ml lemon juice

105 g gelling sugar

5 passion fruits


Made with cream and passion fruit this cake is a surprisingly light treat

Separate the eggs and set aside. Cut the passion fruits in half and spoon the fruity contents into a bowl.

The Mixture
Beat the egg whites until stiff. Then, beat the egg yolks together with sugar, apple cider vinegar and vanilla sugar until fluffy. Pour egg whites on top of the mixture and carefully fold in flour and baking powder.

The Cream
Beat Oldenburger Whipping Cream with cream stiffener until stiff. Stir together Oldenburger Butter, lemon juice and gelling sugar and fold into the cream.

Baking and Decorating the Cake
Pour batter into a chilled 26-cm spring-form pan and bake at 180 °C for approx. 25 minutes. Leave to cool, then evenly spread the cream on top and side of the cake.

The Final Touch
Before serving, cut up the cake and scatter the passion fruit on the cake.


01. How firm and stable whipped cream turns out, depends on the cream’s fat content. You will obtain best results with a cream with a fat contents of at least 30%. The higher the fat content the more stable the cream. Cream should always be refrigerated between 4 and 10 °C. before whipping. If you wish the whipped cream to stay firm even longer, a cream stiffener can be added during whipping.

02. Cream supports a lighter and less buttery filling in cakes and is greatly appreciated by many chefs. At the same time, it is a wholesome, natural product.

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