Sponge Cake with Passion Fruit Mascarpone

This delightful recipe for Sponge Cake with Passion Fruit Mascarpone is simply perfect. It commences with a light and soft sponge cake, which is remarkably easy to prepare. The filling incorporates creamy mascarpone, combined with some passion fruit juice. It results in a straightforward recipe that provides a wonderful eating experience.

Naturally, the sponge cake can be filled with your preferred ingredients. Mine includes the aforementioned filling. However a cream filling or a buttercream filling would also be suitable. The use of passion fruit can be varied as well. But in my case, I used only the juice extracted from 6 passion fruits. However, some individuals prefer to include the seeds, so that’s also an option. In the recipe, I provide details for using passion fruit with seeds, although I separated them to utilize only the juice. The choice is entirely up to you.

Method for Sponge Cake

The sponge cake preparation is remarkably straightforward, employing an all-in-one method. Place all the ingredients in a bowl and combine them into a batter. Divide the batter between two prepared 8-inch/20 cm sponge pans and bake the cakes at 170°C/150°C Fan/325°F for approximately 30 minutes.

Method for Passion Fruit Mascarpone

For the passion fruit mascarpone filling, incorporate fromage frais (or natural yoghurt), a bit of sugar, and vanilla extract into the mascarpone. Then, fold in the passion fruit before layering the filling onto one cake and topping it with the second cake. That’s all there is to it.

My Cake

I baked my cakes for 30 minutes, and they rose well while moving away from the sides of the pans, feeling springy to the touch. After leaving them in the pans for 5 minutes, I transferred them to a wire rack to cool. Once filled with the passion fruit mascarpone, I indulged in a slice. The cake exhibited remarkable softness and lightness. The filling, featuring a thick, creamy texture, offered a slightly tart fruitiness from the passion fruit. Altogether, it constituted a perfect treat to relish during the afternoon. However, the cake can also be served as a dessert too, which works very well.

Another great cake recipe is Lemon Cake with Pecan Streusel

Sponge Cake with Passion Fruit Mascarpone

Recipe by geoffcooCourse: Cakes, DessertsCuisine: InternationalDifficulty: Medium

Servings

8

servings

Prep time

15

minutes

Cooking time

30

minutes

Ingredients

• Sponge Cakes

• 200g(1 1/3 cups, based on scooping packed flour into a 250ml cup)self raising flour – see note below for plain flour

• 4g(1 tsp) baking powder

• 200g(14 tbsp+1 tsp) softened unsalted butter

• 200g(1 cup) caster sugar

• 4 medium eggs(large in USA) – out of shell mine weighed 193g

• 5ml(1 tsp) vanilla extract

• Filling

• 250g(9 oz) mascarpone

• 200ml(1/2 cup + 1/3 cup) fromage frais (or natural yoghurt)

• 12 1/2g (1 tbsp) caster sugar – plus more to sprinkle on top

• 5ml (1 tsp) vanilla extract

• 125g(3/4 cup) passion fruit seeds, pulp and juice – see note below

Directions

• Preheat the oven to 170C/150C Fan/340F.
• Grease two 20cm/8 inch sponge cake pans and line the bases with parchment paper.
• Mix the baking powder into the flour.
• In a large bowl place the sugar, butter, eggs and vanilla extract.
• Sift the flour over the top and mix everything together until combined, without over mixing.
• Divide the batter equally into the prepared cake pans and spread it, level, over the base.
• Bake the cakes for 30 to 35 minutes, until they have risen and are springy to the touch. The cakes should be coming away from the sides of the pans.
• Remove the cakes from the oven and leave them in the pans for about 5 minutes. Then transfer them to a wire rack to cool completely.
• If you want to use just the juice of passion fruit whisk it and then push the mixture through a sieve to separate the seeds, leaving just the juice.
• Place the mascarpone, fromage frais and vanilla into a bowl and whisk them until well combined.
• Fold in about 2/3 of the passion fruit juice(or juice and seeds)
• Place one cake, upside down, on a plate.
• Spoon about half the mascarpone mixture onto the cake and spread it over the surface.
• Drizzle a fiew drops of passion fruit juice(or juice/seeds) onto the top and cover with the remaining mixture.
• With the mixture spread over the can you can drizzle more juice on the top. You can also brush some juice onto the underside of the second cake.
• Place the second cake onto the top of the mascarpone and press it down to set it nicely.
• Sprinkle some caster sugar over the top of the cake.

Notes

• To use plain flour use the same volume and add in 5g(1 1/4 tsp) baking powder(that is in addition to the baking powder already specified in the recipe)
• You can use the seeds and juice of passion fruit, or you can whisk them and strain out the seeds to just use the juice – as I did.