DAY 31
Let's finish on a summer high - passionfruit cake! Light and bright but the taste of an Australian summer in your mouth.
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Passionfruit cake
- 250g butter, softened
- 1 cup (220g) caster sugar
- 3 eggs separated
- 2 cups (300g) SR Flour
- ¾ cup (180ml) buttermilk
- ¼ cup (60ml) passion fruit pulp
Method
►Pre-heat oven to moderate. Grease and lightly flour 20cm round tin, tap out any excess flour.
►Beat butter and sugar in a small bowl with electric mixer until light and fluffy, beat in egg yolks, one at a time, beat until well combined.
►Transfer mixture to large bowl, stir in half the sifted flour and half the buttermilk, then stir in the remaining flour and buttermilk and passionfruit pulp.
►Beat egg whites in clean small bowl with electric mixer until soft peaks form. Fold into cake mixture in two batches. Spread mixture into prepared tin.
►Bake in moderate oven, for about 50 minutes or until cooked. Stand for 5 minutes before turning onto covered rack to cool. Ice only on top with passionfruit icing.
►Note: for passionfruit icing make a plain white icing and add passionfruit pulp to taste (either fresh from a passionfruit or from a tin).