This cake is filled with sunshine flavours and perfect for a late Summer celebration. It was the result of some kitchen experimentation after a request for this particular flavour combination and I have to say, the contrast of sweet white chocolate and fresh, sharp passionfruit is delectably moreish. The passionfruit curd is a cinch to make (just don’t leave the pan unattended!) and would be lovely with a scone, and equally lovely as a gift. You might want to eat it straight out the pot, mind! I made Mary Berry’s all-in-one sponge and flavoured the buttercream with melted white chocolate. To make the cake, you will need:
225g softened butter
225g caster sugar
4 large eggs
225g self-raising flour
2 tsp baking powder
1) Preheat the oven to 180C/ Fan 160C/ Gas 4 and grease and line two 20cm baking tins and line the base of each with parchment. Measure the butter, sugar, eggs, flour and baking powder into a large bowl/ the bowl of your mixer.
Beat thoroughly until all the ingredients are combined.
You should have a smooth batter like this:
Separate the mixture equally into two tins and bake for about 35 minutes (mine took a wee bit longer – best to keep an eye on it).
The cake is ready when it springs back when lightly pressed with a finger. Leave to cool for a few minutes in the tin, then peel off the parchment and finish cooling on a wire rack.
Meanwhile, make the passionfruit curd (original recipe from BBC Good Food). You will need:
1 large egg
47g butter, diced
83g golden caster sugar
2 tsp cornflour
1) Put the passionfruit pulp into a food processor and whizz to to separate the seeds from the juicy pulp.
Scrape into a sieve set over a medium-sized saucepan and push through as much pulp as you can.
2) Add the remaining ingredients to the pan, set over a low heat. Whisk until all the butter has melted then stir constantly until the curd has thickened.
You’re looking for it to be the same consistency as lemon curd, but remember it will thicken once it cools too. Make sure you don’t take your eyes off that pan or you’ll end up with scrambled eggs! Leave to cool until you’re ready to fill the cake.
To make the white chocolate buttercream, you will need:
75g white chocolate
262g icing sugar
A splash of milk, to loosen.
1) Add the butter and icing sugar to the bowl of a mixer and mix with the paddle attachment until really light and fluffy. It will get paler as you mix it – the whiter it gets, the fluffier it will be!
2) Melt the white chocolate (I did mine in short bursts in the microwave).
Let it cool and then mix through the buttercream. At this stage you want to be ready to ice the cake as adding the chocolate makes it start to set!
Sandwich the two layers together with the buttercream, topped with a generous covering of passionfruit curd.
Cover the top layer with the remaining buttercream and swirl some curd on the top as a finishing flourish.
It makes about 8 portions, and keeps best in the fridge (because of the curd) for a few days – if it lasts that long!
What are you baking this weekend?