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  1. Home
  2. passionfruit recipes

Passionfruit Mascarpone Sponge

Mouthwatering! - by Barbara Northwood
  • 23 Sep 2019
Passionfruit Mascarpone Sponge
Prep: 40 Minutes - Cook: 30 Minutes - Serves 10-12
Proudly supported by

A fruity slant on the classic sponge.

Ingredients

6 eggs, at room temperature

1 tsp vanilla extract

1¼ cups caster sugar

1 cup self-raising flour

½ cup plain flour

50g unsalted butter, melted and cooled

Icing sugar mixture and fresh flowers, to decorate

PASSIONFRUIT MASCARPONE CREAM

2/3 cup mascarpone

1/3 cup icing sugar mixture

2 tblsps passionfruit pulp

¾ cup thickened cream, whipped

Method

  1. Grease two 20cm round cake pans. Line bases and sides with baking paper, extending paper 2cm above pan edges.

  2. Beat eggs and vanilla in a large bowl of an electric mixer for about 7 minutes, or until
    very thick. Add sugar 1 tblsp at a time, beating well between each addition.

  3. Sift flours twice onto a sheet of baking paper. Sift again over egg mixture. Using a whisk, gently fold to combine. Don’t stir. Add butter. Gently fold to combine. Divide evenly between prepared pans. Smooth over tops.

  4. Cook in a moderate oven (180C) for about 30 minutes, or until golden brown and sponges slightly shrink away from side of pans. Remove. Stand in pans for 10 minutes. Turn out onto wire racks to cool completely.

  5. To make cream, place mascarpone, sugar and passionfruit in a medium bowl. Stir until just combined. Gently fold in whipped cream. Don’t over-mix.

  6. To assemble, trim tops of sponges to sit flat. Place one sponge onto a serving plate. Spread with cream mixture. Place remaining sponge on top, cut-side down. Dust with sifted icing sugar. Decorate with fresh flowers.

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Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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