Passionfruit Cake

200 g. unsalted butter
1 cup caster sugar
3 eggs, lightly beaten
1/4 cup fresh passion fruit pulp
2 !/2 cups self-raising flour
2/3 cup milk
1 1/4 cups cream

Passionfruit cream

1/2 cup caster sugar
1/4 cup fresh passionfruit pulp
2 egg whites

PREHEAT OVEN to moderate 180 deg. centigrade. Brush a deep, 23 cm round cake ti with melted butter or oil. Line base and side with paper; grease paper.

Using electric beaters, beat butter and sugar in a Small mixing bowl until light and creamy. Add the eggs gradually, beating thoroughly after each addition. Add passionfruit pulp; beat until combines.


Transfer mixture to large mixing bowl. Using metal spoon , fold in sifted flour alternately with milk. Stir until just combined and mixture is smooth.

Spoon mixture evenly into prepared tin; smooth surface. Bake 50 minutes or until skewer comes out clean when inserted in centre of cake. Leave cake in tin 15 minutes before turning onto wire rack to cool.

To Make Passionfruit Cream: Combine sugar and passionfruit pulp in small pan. Stir constantly over low heat until mixture boils and sugar has dissolved Simmer without stirring, uncovered, three minutes; remove from heat. Using electric beaters, beat egg whited in a clean, dry mixing bowl until stiff peaks form. Pour hot passionfruit mixture in thin stream over egg whites, beating constantly until cream is thick, glossy and increased in volume.

Turn cake upside down. Cut horizontally into four layers. Divide the passionfruit cream into three even portions. Place first layer on a serving plate. Spread the cake evenly with the passionfruit cream.

Continue layering with remaining cake and passionfruit cream, ending with cake. Using electric beaters, beat cream in a small mixing bowl until stiff peaks form. Using a flat bladed knife, spread the cream over top and side of cake.

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