Passion Fruit Cake 2

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Passion Fruit Cake

This passion fruit cake is filled with tangy passion fruit curd and then covered with sweet Chantilly. The perfect layer cake to serve for Valentine’s Day.


Recipe Details

  1. For cake — Preheat oven to 350 degrees Fahrenheit.
  2. Grease and flour a 10" cake pan.
  3. In a bowl mix the flour, salt and baking powder.
  4. Whip the egg whites until soft peaks begin to form. Slowly add 1 1/4 cups of sugar. When the when the whites are stiff and creamy, remove from the mixer and set aside.
  5. Clean the bowl of the mixer.
  6. In the clean mixer bowl, add the yolks and mix on high speed for 3-4 minutes. When the mixture starts turning pale yellow, add the remaining 1/2 cup of sugar. Mix until the batter has doubled in size.
  7. Add the butter and mix well.
  8. Add the 1/3 of passion fruit pulp alternating with the flour mixture. Starting and ending with the passion fruit pulp.
  9. Gently fold 1/3 of the whipped egg whites into the cake batter using a spatula. Repeat with the rest of the egg whites until all of them have been incorporated.
  10. Pour this mixture onto the cake pan and bake for 35-40 minutes or until a cake tester is inserted into the center of the cake comes out clean.
  11. When cake is ready, remove from the oven and let it cool in the pan for 15 minutes.
  12. Carefully invert the cake into a cooling rack to finish cooling.
  13. For passion fruit curd — Heat the passion fruit and sugar on a pot over medium heat.
  14. In a small bowl, combine the cornstarch and the water. If the mixture looks to stiff, add a bit more of water.
  15. Pour the cornstarch mixture into the passion fruit curd and mix using a wooden spoon.
  16. Meanwhile, place the egg yolks in a bowl and whisk until combined.
  17. When the passion fruit mixture starts boiling and thickening, remove from the heat and gently pour 2-3 tablespoons over the yolks. Mix the yolks vigorously while you pour the hot liquid to prevent the yolks from cooking.
  18. Place the yolk mixture into the remaining passion fruit curd and mix.
  19. Cover with plastic wrap and place in the fridge to completely cool.
  20. For Chantilly cream — In a clean chilled bowl, pour in the heavy cream.
  21. Mix on medium-high speed until the mixture starts getting creamy.
  22. Mix until the cream is thick and holds its shape.
  23. In another bowl, place 1/4 of the mixed cream. Add in 1-2 drops of food coloring and fold it gently using a spatula.
  24. Assembly — Slice the cake into 3 even layers.
  25. Place the first slice on a cake plate. Spread 1/2 of the cooled curd over it.
  26. Place the second layer of cake. Spread the remaining curd on top.
  27. Cover with the third layer.
  28. Cover the top and the sides of the cake using the Chantilly cream.
  29. If desired, decorate the cake using the Cake Boss 2 color icing bag .
  30. Chill for a few hours before serving.
  31. Enjoy!

Recipe developed in partnership with blogger partner Tiffany Bendayan. Tiffany is a Miami blogger and mother of 2. Originally born in Venezuela, Tiffany has a degree in Psychology and in the Culinary Arts. Currently, she’s the owner of Living Sweet Moments, a blog dedicated to showcase easy and delicious recipes.

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