Passionfruit Sponge Cake Recipe

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4.67 from 42 votes

A beautiful old-fashioned Passionfruit Sponge Cake – just like Nana used to make!

Prep Time40

Cook Time20

Total Time1

Course: Dessert

Cuisine: Australian, British

Servings: slices

Calories: 463kcal

Author: Libby Hakim

Equipment

2 round cake tins (19/20cm) (springform, ideally)
electric handheld beaters

Ingredients

4 eggs (60 gram eggs)
1 cup caster sugar / superfine sugar (215 grams)
1 cup plain flour / all purpose flour (150 grams)
1 teaspoon cornflour / cornstarch
1 teaspoon cream of tartar
3 teaspoons melted butter (15 grams)
2 tablespoons hot water
½ teaspoon bicarb soda
little extra plain flour for flouring cake tins

Cream filling

1 cup thickened cream
1 tablespoon icing sugar / confectioners/powdered sugar
1 teaspoon custard powder

Icing

1 11/2 cups icing sugar / confectioners/powdered sugar
¼ cup passionfruit pulp (about 3-4 passionfruit)
1-2 teaspoons hot water

Instructions

Prepare two round cake tins by greasing and coating in flour (add 1-2 tablespoons plain flour to each tin after greasing with butter and then rotate and tap the tins until it's completely and evenly coated before tipping tin upside down to remove any excess flour).
Pre-heat oven to 160 degrees celsius (fan-forced).
Separate egg yolks from whites.
Beat egg whites to a froth with soft peaks able to be formed.
Add yolks and sugar and beat on med-high for a further 2-3 minutes.
Sift flour, cornflour and cream of tartar together. Add half to the egg and sugar mixture, folding together gently with a spatula. Add final half and, again, fold together gently.
Combine melted butter, hot water and bicarb soda and add to the mixture. Fold together gently using the spatula.
Pour half of the mixture into each of the round tins.
Bake for 20 minutes.
Remove from oven and allow to cool for 5 minutes before removing from the tins.
Allow to cool completely before filling and icing your sponge.

Cream filling

Whip all ingredients together until stiff peaks form. Spread over top of one sponge and then place other sponge on top to form a sandwich.

Icing

Sift icing sugar and stir in the pulp. Add enough hot water to form a thick icing.
Pour over top of sponge sandwich.

Notes

Storing: Store cake in the fridge for up to 3 days – though it's definitely best eaten within 24 hours.

Serving: Best served closer to room temperature than straight from fridge.

Freezing: Wrap un-filled and un-iced sponge cake well and freeze for up to 3 months.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition

Thank You! https://fatburn-guide.today/passionfruit-sponge-cake/%3C/p%3E%3C/div%3E%3C/div%3E%3Cscript%3Ewindow.wprm_recipes = {"recipe-11503":{"type":"food","name":"Passionfruit Sponge Cake Recipe","slug":"wprm-passionfruit-sponge-cake-recipe","image_url":"https:\/\/www.cookingwithnanaling.com\/wp-content\/uploads\/2025\/08\/passionfruit-sponge-cake-recipe.jpg","rating":{"count":42,"total":196,"average":4.67,"type":{"comment":0,"no_comment":0,"user":42},"user":0},"ingredients":[{"uid":0,"amount":"4","unit":"","name":"eggs","notes":"(60 gram eggs)","id":204,"conversion_item_snapshot":{"amount":"4","unit":"","timestamp":1775671266000},"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"4","unit":"","unitParsed":""}}},{"uid":1,"amount":"1","unit":"cup","name":"caster sugar \/ superfine sugar","notes":"(215 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