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.
Thankfully, the cakes both turned out of their moulds with no mishaps whatsoever – a huge sigh of relief was heaved at this point. All I had to worry about was getting it to the meeting in one piece. This was achieved successfully. The cake cut well, was eaten by many and was, I’m pleased to say, delicious with a pronounced passionfruit flavour.
Can’t Find Passionfruit Curd?
Passionfruit curd isn’t difficult to make, but it does take a bit of time. If you don’t want to make your own or can’t find any to buy, you can turn this passionfruit curd sponge cake into any fruit curd sponge cake you like. I’ve made a lemon & apple & curd cake, which was also quite delicious. I haven’t tried raspberry yet, but I reckon that would be pretty good too.
You could use my recipe for raspberry curd and then make the icing with a little raspberry juice. Alternatively you could use lemon curd, which is very easy to get hold of. But, just in case you wanted to make your own, here’s my easy lemon curd recipe.
And what of the CCC? Goodness, what an array of amazing looking cakes there were. I didn’t manage to get a picture of the whole spread as more kept arriving throughout the morning.
Sadly, there was no way I could try all of them, even CT couldn’t manage that. But I really enjoyed each and every one I did try and it was very hard to decide which was my favourite. Luckily, we got to take cake home with us too, a nice plateful in fact – yum, what an excellent idea.
Everyone was very friendly and it was interesting to put a few twitter names to faces and meet the organiser Ellie Michell. We spent a pleasing amount of time talking cake. As it happened The Cow Lady, who we know from a previous incarnation and lives near Liskeard turned up as well. What a surprise to find she was into cake baking too.
Ellie has organised some fantastic venues for the Cornwall CCC meetings and this one was no exception. Baker Tom’s cafe was really interesting, it was brand spanking new with enough room to set out our wares on wooden table tops. The bakery itself was in full view behind the counter.
Despite being a real fan of Baker Tom’s pain aux raisins – (I’ve not yet had better), I’d never met the man behind the bakes before. He was lovely and made us all very welcome.
I got to have a tour of his bakery, which I found really interesting. I was particularly keen to have a peek at his rye sourdough starter to see how it compared to mine. He also allowed us to have a go at shaping some Fougasse which we then got to take home with us – an unexpected pleasure.
Other Recipes Using Fruit Curd You Might Like
- Chilli chocolate cake with apricot curd buttercream
- Chocolate pomegranate cake with lemon curd and strawberries
- Chocolate tarts with lime curd and mascarpone
- Ginger & lime cake with lime curd & whipped ganache
- Mini chocolate pavlovas with rhubarb curd
- Mini orange sponge cakes with blood orange curd
- Roasted plum parfait with lemon curd
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this passionfruit curd sponge cake, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more layer cake recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Passionfruit Cake. PIN IT.
Passionfruit Curd Sponge Cake – The Recipe
Passionfruit Curd Cake
- 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 or use more of either the wholemeal or plain flours
- 1 heaped tsp baking powder
- 3 tbsp milk
White Chocolate Passionfruit Buttercream
- 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 20 cm (8") silicone cake moulds or lined tins and bake at 180℃ (350℉, Gas 4) for 25 minutes or until the sponge is firm to the touch and an inserted skewer comes out clean. Leave to cool for ten minutes then turn out onto wire racks to cool completely.
White Chocolate Passionfruit Buttercream
- 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. Spoon 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.