Passion fruit is my favourite,and the juice made with the yellow pulp is awesome….

There are two types of pulp in passion fruit,one is colorless ,and the other is the luscious

yellow.The fruit covering is also of many colors,like yellow,pink,orange purple…This time I got

the yellow pulp with the pink covering.The sweetness of the pulp was too good ,that

turned out to be this yummy passion fruit cake . Vanilla sponge cake sandwiched with

passion fruit curd ( like lemon curd),Topped with butter icing,and passion fruit coulis (

with the seeds).To coat the sides I used toasted coconut.

Never to miss recipe,so do try this recipe and send in your comments.

INGREDIENTS (Sponge cake)

4 eggs (whites separated from yolk)

150 gm flour

1/2 tsp.baking powder

100 gm sugar

1 tsp vanilla essence

Method

Beat the separated egg whites to a stiff froth.Add in the sugar egg yolks, essence and

gradually beat till sugar dissolves and is creamy.

Fold in the flour,baking powder and mix well.

Pour into a greased mould and bake in a moderate oven for 30-35 minutes or till

done.Remove and allow to cool.

For the passion fruit curd

4 egg yolks

1/4 cup passion fruit juice

3-4 tblsp sugar ( or to taste)

1 tblsp.butter( unsalted)

Mix all the ingredients together except the butter,and cook on a bain-marie till thick.Add

butter ,mix and allow to cool .

Note: The quantity for the curd is for one layer.If you are making two layers double the quantity

For the passion fruit butter icing

150 gm butter

300 gm icing sugar (you can add more if you like a thicker icing)

2-3 tblsp fresh thick passion fruit juice

Beat all together till creamy and set aside.

For the coulis

2-3 passion fruit pulp ( with seeds)

1 tsp cornflour

Sugar to suit your taste.

Cook on a low flame till slightly thick.

Toasted coconut

Grated coconut toasted( no oil) till light brown .

To Assemble

Cut horizontally into half and spread the prepared lemon curd on the bottom layer.Place

the top layer and crumb coat with some icing .Keep in the fridge for 10 minutes.

Next coat or pipe the borders with remaining icing.

Pour the prepared coulis in the centre.

Coat the sides with toasted coconut .

Toppings and side coating can be made with chocolate ,almonds ,passion fruit jelly.