This simple sponge cake is infused with the light fragrance of passionfruit and then topped with cubes of ripe mango for a double dose of tangy sweetness. The whipped cream beautifully balances out the overall tartness. This cake is best eaten the day it is assembled – leaving it out may cause the whipped cream to seep into the sponge and become soggy.
Passion Fruit Cake Topped With Mango
Ingredients
70 ml oil
90 g cake flour
40 ml passion fruit juice
6 medium sized eggs, separated
20 ml milk
80 g castor sugar
1 g salt
TOPPING AND FILLING
1 mango
100 g whipped cream, whipped until stiff
11 g roasted hazelnuts, chopped
handful of mint leaves
Instructions
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.
- Tags: #cake, #christmas
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