This cake is made with passion fruit sponge
layered with cream and pineapple jelly.
Passion fruit juice was included in the making
of the sponge.
Pineapple stewed and mixed with light gelatine
was used for layers with cream.
The pineapple -passion fruit combination was
So,do try this combination and post in your
comments and suggestions!
INGREDIENTS ( for the sponge)
4 eggs ( separate whites from yolks)
A pinch of cream of tartar (optional)
1 cup sugar
1.5 cups flour
3/4 tsp baking powder
1/2 cup passion fruit juice
a pinch of salt
Beat egg whites stiff, with cream of tartar.
Add sugar and egg yolks and beat till creamy
and sugar is dissolved.
Add passion fruit juice.
Fold in the flour ( mixed with baking powder)
till all the ingredients are well corporated.
Pour into a greased tray .
Bake at 180 C for 25-30 minutes.
Remove from oven (always switch off the
oven ,and remove cake after 5-10 minutes)
Allow to cool completely and cut into layers.
Syrup to moisten the cake ( 2 options)
1.Passion fruit juice
2. 1/4 cup water sweetened with sugar
Remove the core from the pineapple.
Make into a pulp ,add sugar to taste .
Take 2 tsp of gelatine, add a little water and
allow to bloom.
Cook the pineapple till mushy,add gelatine and
stir on a slow fire.
Allow to set in the fridge . As I have used the
pulp without straining,the jelly will not be firm.
If you need a firm jelly , strain and use the
juice +3 tsp gelatine.
For the cream
200 ml Whipping cream
2-3 tbsp. powdered Sugar
Beat stiff and use on cake.
To assemble the cake
Moisten all the cut layers of the cake.
Arrange a layer of the jelly ,cover with cream
then another layer.
Likewise,repeat for next layer .
Cover the cake with cream , and use your skills
to decorate the top.