Passionfruit Curd Sponge Cake & Clandestine Cake Club
If you like the heady taste of passionfruit, you’ll love this passionfruit curd sponge cake. It’s not the simplest of cakes to make, especially if you make your own curd, but it’s worth the effort. Two passionfruit sponges are sandwiched together with a white chocolate passionfruit buttercream and topped with a little orange icing.
Clandestine Cake Club
Hoorah! Finally, I attended my very first Clandestine Cake Club (CCC) event. Cornwall CCC started up a few months ago, but as it’s held mostly during week days (or if in the evenings has been quite some distance away), I hadn’t been able to get to any earlier ones. I was ridiculously excited. At last an opportunity to meet other cake bakers and talk cake for two hours. It was also a fine excuse to eat lots of delicious bakes. How good is that?
I was a little nervous, I didn’t know anyone else who was going to be there, or at least I thought I didn’t. This meeting was a mid-week morning one and was way down west. I happened to be on leave, however, so it seemed a good opportunity to take part and also visit Heartlands, which had newly opened just a 15 minute walk away from our venue. CT, lured by the promise of a look around the newly created botanical gardens there as well as indulging his love of cake, bravely accompanied me. The venue was Baker Tom‘s newly opened cafe in Pool, half way between Redruth and Camborne.
Passionfruit Curd Sponge Cake
The cake theme was “fruity”. I’d recently made a batch of passionfruit curd which I was keen to try in a cake. Thus my passionfruit curd sponge cake was born.
Can’t Find Passionfruit Curd?
Passionfruit Curd Sponge Cake – The Recipe
- 225 g unsalted butter - softened
- 225 g golden caster sugar (I used cardamom sugar)
- 2 tbsp passionfruit curd
- 4 medium eggs (I used a goose egg)
- 100 g wholemeal flour
- 100 g plain flour
- 25 g coconut flour
- 1 heaped tsp baking powder
- 3 tbsp milk
- 50 g white chocolate
- 75 g unsalted butter - softened
- 125 g icing sugar
- 2 tbsp passionfruit curd
- 2 tsp orange juice
- 75 g golden icing sugar
- a little orange juice
Cream the butter with the sugar until pale and fluffy. I do this with a bowl and wooden spoon, but you can use elecric beaters or a stand mixer if you prefer.
Beat in the curd followed by the eggs. If the mixture looks like curdling, stir in a little of the flour.
Sift the flours and baking powder and fold into the mixture. If there are any large bran flakes left in the sieve, throw them into the compost bin. Then stir in the milk.
Spoon the mixture into two 21 cm silicone cake moulds or lined tins and bake at 180℃ (350℉, Gas 4) for 25 minutes. Leave to cool for ten minutes then turn out onto wire racks to cool completely.
Melt the chocolate in a bowl over hot but not boiling water. Take of the heat when melted and leave to cool a little.
Cream the butter with the icing sugar until very pale. Beat in the cooled chocolate followed by the passionfruit curd and as much orange juice as is needed to make the buttercream spreadable.
Mix the icing sugar with enough orange juice to make a slightly runny icing. Be careful as it's usually ends up runnier than you think it's going to be.
Sandwich the two cakes together with the buttercream. Spon the icing over the top of the cake, allowing some of it to drip down the sides in a decorative fashion. Add yellow and white sugar flowers if liked.