Passionfruit Cake

Passionfruit Cake

This tropical Passionfruit Cake features layers of passionfruit sponge cake, tangy passionfruit curd, and Swiss meringue buttercream, all topped with passionfruit syrup for a deliciously vibrant dessert. Here’s how to make it:

Ingredients

• Passionfruit Cake Layers:

• 3 cups all-purpose flour (382 grams)
• 2½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, room temperature (113 grams)
• ½ cup vegetable oil (120 ml)
• 1½ cups sugar (300 grams)
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• ⅓ cup passionfruit pulp
• 1 cup buttermilk

• Passionfruit Curd:

• 8 tablespoons unsalted butter (113 grams)
• ½ cup granulated sugar (100 grams)
• Pinch of salt
• 6 large egg yolks
• ¾ cup passionfruit pulp (180 ml)

• Passionfruit Syrup:

• ½ cup passionfruit pulp (120 ml)
• 100 grams granulated sugar

• Swiss Meringue Buttercream:

• 8 egg whites (about 270 grams)
• 2½ cups granulated sugar (500 grams)
• 678 grams unsalted butter (6 sticks, at 72ºF)
• 2 teaspoons vanilla extract

• For Decoration:

• Passionfruit seeds with pulp

Instructions

1. Make the Passionfruit Cake Layers:

Preheat Oven:

Preheat the oven to 350ºF (175ºC). Grease three 8-inch cake pans, line the bottoms with parchment paper, and grease the parchment.

Prepare Dry Ingredients:

Whisk together flour, baking powder, baking soda, and salt in a medium bowl.

Cream Butter and Sugar:

Beat butter, vegetable oil, and sugar together with a mixer at medium speed for about 2 minutes until fluffy and doubled in size.

Add Eggs:

Add eggs one at a time, ensuring each egg is fully incorporated before adding the next.

Add Flavors:

Mix in vanilla extract and passionfruit pulp until combined.

Combine Dry and Wet Ingredients:

Add one-third of the flour mixture to the butter mixture and mix on low. Add half of the buttermilk, mix, then add another third of the flour mixture, mixing briefly. Add remaining buttermilk and final third of the flour mixture, stirring until combined.

Bake:

Divide batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes before transferring to a wire rack to cool completely.

2. Make the Passionfruit Curd:

Cook Curd:

Beat butter, sugar, and salt until combined. Add egg yolks and mix. Stir in passionfruit pulp.

Transfer mixture to a heavy-bottomed saucepan and cook over low heat, stirring constantly. Cook until the mixture thickens and reaches 170ºF (77ºC). It should coat the back of a spoon. Avoid boiling.

Cool:

Pour the curd into a heatproof bowl, let it cool, then refrigerate for at least 6 hours until thickened. Optionally, add passionfruit seeds for added texture.

3. Make the Passionfruit Syrup:

Prepare Syrup:

In a small saucepan, combine passionfruit pulp and sugar. Bring to a boil over medium heat, stirring until sugar dissolves. Cool before using.

4. Make the Swiss Meringue Buttercream:

Prepare Meringue:

Whisk egg whites and sugar in a heatproof bowl. Place the bowl over a double boiler with simmering water, whisking until the sugar melts and the mixture reaches 140ºF (60ºC).

Whip Meringue:

Transfer the mixture to a stand mixer and whip on medium-high speed until stiff peaks form and the meringue is glossy and thick. Cool to between 70ºF and 75ºF (21ºC and 24ºC).

Add Butter:

Gradually add softened butter, one tablespoon at a time, mixing until incorporated. Add vanilla extract and mix. If the buttercream is too thin, refrigerate briefly, then whip again.

Final Mixing:

Switch to the paddle attachment and mix on low for 20 minutes to eliminate air bubbles, or mix by hand with a spatula if using a hand mixer.

5. Assemble the Cake:

Layer Cake:

Place one cake layer on a cake plate. Brush with passionfruit syrup and let it soak in. Spread a thin layer of buttercream on top.

Add Filling:

Pipe a ring of buttercream around the edges of the cake layer, then fill the center with passionfruit curd.

Repeat Layers:

Top with another cake layer and repeat the process. Finish with the top layer of cake.

Crumb Coat:

Spread a thin layer of buttercream over the entire cake to seal in crumbs. Refrigerate for 20 minutes.

Final Frosting:

Apply a generous layer of buttercream on top and sides. Smooth with a bench scraper or offset spatula.

Decorate:

Use a comb to create a scalloped effect on the sides if desired. Pipe a rope around the top edge using a piping bag fitted with a tip 4B. Garnish with passionfruit seeds and pulp.

Storage:

Store in the fridge for up to 3 days. For freezing, wrap individual slices or the whole cake in plastic wrap and place in an airtight container or freezer bag. Freeze for up to 3 months.

Enjoy this vibrant and refreshing Passionfruit Cake! 🍰