28 dec

Passionfruit Cake

Mrs Fraser, Dungog Branch

MAKES ONE 18 CM CAKE

125 g (½ cup) butter, softened

125 g caster sugar

2 eggs

250 g plain flour

1 teaspoon baking powder

125 g (½ cup) passionfruit pulp (about 6 passionfruit)

Filling

1 egg white

185 g (1½ cups) icing sugar, or as required

60 g (¼ cup) butter, softened

pulp of 4 passionfruit

Preheat oven to 175°C. Grease and flour the sides of two 18 cm cake tins and line the bases with baking paper.

Using an electric beater, beat the butter and sugar in a bowl until light and creamy. Add the eggs, one at a time, beating well between each.

Sift the flour and baking powder into a bowl. Add to the creamed mixture with the passionfruit pulp, stirring to combine well. Spoon the batter into the tins, smoothing the tops even.

Bake for about 30 minutes, or until a skewer inserted in the centres comes out clean. Cool the cakes in the tins for 10 minutes, then turn out onto a wire rack to cool completely.

For the filling, using an electric beater, whisk the egg white in a bowl until firm peaks form. Gradually add 125 g (1 cup) of the icing sugar, whisking constantly, until the mixture is firm and glossy. Add the butter and half the passionfruit pulp, then whisk in enough of the remaining icing sugar to form a very thick, creamy icing.

Spread half the icing mixture over one cake and layer with the other cake. Cover the top of the cake with the remaining icing, and drizzle over the remaining passionfruit pulp.