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
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.
Grated coconut toasted( no oil) till light brown .
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.