Passionfruit cream sponge

Passionfruit cream sponge

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Prepare a sponge sandwich, and allow to cool. Whip 3/4 cup cream with 2 teaspoons sugar. Lightly mix the pulp of 1–2 passionfruit into the cream to spread as a filling on one half of the sponge. Top with the other half. Dust the top of the cake with sifted icing sugar or ice with passionfruit icing.

Passion fruit icing:

Ingredients

Quantity Ingredient
1 cup icing sugar
1 passionfruit, pulped
1 teaspoon butter

Method

  1. Make the icing by sifting icing sugar into a bowl and mixing smoothly with passionfruit pulp until the icing will cover the back of a spoon thickly and smoothly. Beat in the butter and warm slightly over a saucepan of hot water, stirring until glossy. Spread over the cooled cake.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again