Passion Fruit Cake Topped With Mango

Passion Fruit Cake Topped With Mango

CategoryCooking MethodTags, DifficultyIntermediate
Yields1 ServingPrep Time20 minsCook Time40 mins
Yields1 ServingPrep Time20 minsCook Time40 mins

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.


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



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


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


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.


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


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


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.

passion fruit cake

This recipe uses Kitchen Machines

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