Boy Bakes Treats - Passionfruit Sponge

Passionfruit Sponge Cake

Boy Bakes Treats - Passionfruit Sponge

I feel as though the many thousands of bakers whipping these up for the many thousands of morning teas, bakesales and celebrations of all stripes where this cake has taken pride of place have come to learn the same two lessons - this vanilla sponge is low-key kind of easy to make, and the tart and tropical flavour of passionfruit is a perfect complement to its light and airy texture. This may sound a little weird, but making a half decent sponge cake is all about the vibe - if you get in a light and airy mindset and try to put that touch into each step of the bake, it kind of flows through to the end result.

Rather than dousing the delicate sponge with an overwhelming icing, the passionfuit magic in this cake is sandwiched in the centre with a killer curd swirl. Just whip up some cream to a decadent texture level, pair it with the concentrated flavour hit of the curd and I can reliably report this combo will bring repeat requests for "another small slice".

A couple of sponge tips that I've gleaned here and there: you'll get a lighter cake sifting the flour mix three times. It's not time-consuming in the least and oddly satisfying to watch the refinement process. Also, when you're adding the flour to the batter, drop in around 1/4 cup at a time and gently fold it in. This should help to keep the air in the mix. As a final precaution against your cake sinking, drop the cake tin on the floor from about 30cm high when you remove it from the oven. This is also just really enjoyable to do.


16-22 slices


25 minutes


20 minutes


  • 140 grams self-raising flour
  • 1/4 teaspoon salt
  • 2 teaspoons cornflour
  • 4 eggs, separated
  • 3/4 cup caster sugar
  • 1 tablespoon butter
  • 4 tablespoons hot water


  • 250ml thickened cream
  • 1 tablespoon icing sugar
  • 1 teaspoon vanilla extract
  • Passionfuit curd


  1. Heat oven to 180 degrees Celsius/360 degrees Fahrenheit. Line of the base of two 20cm round cake tins with baking paper and flour the sides.
  2. Sift flour, cornflour and salt onto a sheet of baking paper. Place sifter on a second sheet of baking paper. Lift sifted dry ingredients on baking paper, pour into sifter and sift a second time. Repeat process for a final time, then set aside.
  3. Using an electric mixer, beat egg whites in a large mixing bowl until thick and foamy and soft peaks form. Gradually add half the caster sugar, 1 tablespoon at a time, and beat until dissolved between additions. When the mixture is glossy and firm, add egg yolks and the rest of the sugar and beat for a further 5 minutes or until mixture is triple the size and very light and airy.
  4. Place the butter and water into a small saucepan and heat until the water boils and the butter melts. Pour gently down the side of the bowl with the egg mixture in it and fold through. Add the sifted mixture into the egg mixture around 1/4 cup at a time and fold in gently, so as to not lose any volume, until all the dry ingredients have been incorporated.
  5. Divide the mixture evenly between the prepared tins and bake for 18-20 minutes or until centre springs back when lightly pressed. When you remove the sponge cake from the oven, drop it on the floor from about 30cm - this helps prevent it from sinking in the middle. Leave in the cake tin to cool for about 10 minutes, then invert out on a wire rack lined with baking paper. Peel off baking paper from tin lining and place on top of cakes to prevent drying out and to cool completely.
  6. For the filling, whisk the cream, icing sugar and vanilla until stiff peaks form then gently fold through passionfruit curd to create a swirl pattern. Place one cake, top side down on a cake stand or serving plate. Spoon over the cream and curd mixture. Top with remaining cake, dust with icing sugar and it's ready to serve.

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