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