Passionfruit Curd Sponge Cakes

I thought that it was about time that I cooked something that was worth posting on this blog. As fun as Beef Strog is I don’t think it deserves a blog and pictures.

This weekend we went out to a ward activity and me being me decided to make a dessert. I wanted to steer clear of cream because that seems to be what all Mormons have on desserts so I decided to make individual sponge cakes with a nice topping. Seeing as I am obsessed with Women’s Weekly, this recipe comes from their ‘Little Pies and Cakes’ book, p. 63. It’s really easy but does take a bit of time.

What you’ll need:

Sponge Cakes

  • 3 eggs
  • 1/2 cup caster sugar
  • 3/4 cup self-raising flour
  • 20g butter
  • 1/4 cup boiling water

Passionfruit Curd

  • 1/3 cup passionfruit pulp
  • 1/2 cup caster sugar
  • 2 eggs, lightly beaten
  • 125g unsalted butter, chopped coarsely

How to make it

Make the passionfruit curd first. To do this:

Combine all the ingredients in a medium heatproof bowl; stir over pan of simmering water about 10 mins or until mixture coats the back of a wooden spoon. Cover; refrigerate 3 hours.

Now it’s time for the cakes:

1. Preheat oven to 180C/160C fan-forced. Grease 12-hole oval friand pan with butter and dust lightly with flour.

2. Beat eggs in small bowl with electric mixer until thick and creamy. Gradually add sugar, beating until it dissolved between additions. Transfer mixture to large bowl. Fold in sifted flour then combined butter and boiling water.

3. Divide mixture among pan holes. Bake about 12 mins. Working quickly, loosen edges of cakes from pans using a small knife; turn immediately onto baking-paper-covered wire racks to cool.

4. Spilt cool cakes in half. Spread cut-side with curd; replace tops. Serve slightly dusted with icing sugar.

As you can tell from the photo I didn’t follow the recipe exactly. Like most people I know, I don’t have an oval friand pan, but I do have a muffin pan so I decided to use that instead. I realised afterwards that I didn’t need to use the patty pans but as I was taking them out it worked out well. Also, with the curd you need to leave it on way longer than 10 mins. I had mine on for closer to 20 mins and it still could have done longer. It wasn’t quite thick enough to spread.Lastly, I used canned passionfruit because I had some in the cupboard. If you have fresh passionfruit the you will need about 4 of them.

I hope that you enjoy this recipe. My husband and the ward loved it so I hope that you do as well.

Till next time,

Olivia

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