Passion Fruit Cake with Whipped Cream Mango Toppings

Share this article:

This simple sponge cake is not only flavoured with passionfruit, it is then topped with cubes of ripe mango for a double dose of tangy sweetness. The whipped cream balances out the overall sourness. This cake is best served the day it is assembled.


70 gram oil
90 gram cake flour
40 gram passion fruit juice
6 medium sized eggs, separated
20 gram milk
80 gram castor sugar
1 gram salt


1 mango
100 gram whipped cream, whipped until stiff
11 gram roasted hazelnuts, chopped
handful of mint leaves


1. Pre-heat an oven to 180 degrees Celsius. Line a round 6-inch removable base cake pan with parchment paper.

2. In a clean bowl, mix together oil, cake flour, passion fruit juice, egg yolks, milk and salt until combined.

3. Whip egg whites and sugar until medium peak to form meringue, mix 1/3 of egg yolks mixture until well combined and gently fold in the rest of the meringue to combine.

4. Bake in oven for 30 – 40 minutes until an inserted skewer comes out clean.

5. Cut mangoes into 1/2 inch cubes. Refrigerate before using.

6. Allow cake to cool before splitting into valves. Spread whipped cream on base and decorate with mangoes and hazelnuts. Top with next layer and spread with non-dairy cream, mangoes, and hazelnuts. Garnish with mint leaves.


Share this article:




The Great Bay Leaf Conspiracy

Search Google for “bay leaf conspiracy” and the results might shock you: article after article wondering if bay leaves are a true herb, or merely a far-reaching scheme by the culinary industry to get you to put useless leaves into your food. One author, writing for The Awl, wonders: “What does a bay leaf taste like? Nothing. What does a bay leaf smell like? Nothing. What does a bay leaf look like? A leaf.” They’re crazy, right? Bay leaves are a …

Cucur Badak

Cucur Badak is a popular snack that is usually sold at roadside stalls or night markets (pasar malam). The patties are made with orange sweet potatoes and flour, with spicy shredded coconut and dried shrimp fillings.

Changing Lives Through Cooking at De’Divine Cafe

Customers at De’Divine Cafe sometimes laugh when their eyes catch the sign that reads, “Where Gods Come to Eat”. It might sound a little over the top, but this homely cafe is about more than just creating delicious flavours and textures. The sign is a reminder to customers that because of their patronage the establishment can provide culinary training to marginalised youth – mostly girls and young women – from the fringes of society. “We see cooking as a life skill …