Passion Fruit Layer Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Vanilla Sponge:</li><li class="ingredients-single-item">340g unsalted butter, softened</li><li class="ingredients-single-item">340g caster sugar</li><li class="ingredients-single-item">6 large eggs, room temperature</li><li class="ingredients-single-item">340g self-raising flour (or 320g all-purpose flour plus 4 tsp baking powder)</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">4 tbsp whole milk</li><li class="ingredients-single-item">For the Passion Fruit Curd:</li><li class="ingredients-single-item">Pulp from 8-10 passion fruits (about 200ml)</li><li class="ingredients-single-item">150g caster sugar</li><li class="ingredients-single-item">100g unsalted butter, cubed</li><li class="ingredients-single-item">3 large eggs plus 1 egg yolk</li><li class="ingredients-single-item">For the Coconut Frosting:</li><li class="ingredients-single-item">250g unsalted butter, softened</li><li class="ingredients-single-item">500g icing sugar, sifted</li><li class="ingredients-single-item">100g cream cheese, room temperature</li><li class="ingredients-single-item">2 tbsp coconut cream</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">50g desiccated coconut, lightly toasted, for decoration</li><li class="ingredients-single-item">3 passion fruits, for decoration</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">3 x 20cm (8-inch) round cake tins</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Cake turntable (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (160°C fan). Grease and line three 20cm round cake tins with baking parchment. For the cake, start by creaming the butter and sugar together in a large bowl until pale and fluffy, about 5 minutes. This extended beating incorporates air into the mixture, creating a lighter cake with better volume.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the eggs one at a time, beating well after each addition. If the mixture begins to curdle, add a tablespoon of the flour. Once all eggs are incorporated, fold in the flour gently using a large metal spoon or silicone spatula, cutting through the mixture with a figure-eight motion to maintain the air bubbles. Finally, fold in the vanilla extract and milk until just combined - overmixing at this stage will develop gluten and make your cake tough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the batter equally between the three prepared tins (about 380g per tin for perfect layers). Smooth the tops with your spatula and bake for 25-30 minutes until golden and springy to the touch. A skewer inserted into the center should come out clean. Allow to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the passion fruit curd, cut the passion fruits in half and scoop out the pulp into a bowl. Push the pulp through a sieve to separate the juice from the seeds, reserving 2 tablespoons of seeds for decoration. In a heatproof bowl over simmering water (ensuring the bowl doesn't touch the water), combine the passion fruit juice, sugar, butter, eggs, and egg yolk. Whisk constantly for 10-15 minutes until the mixture thickens enough to coat the back of a spoon (it should reach about 75°C if you have a thermometer). Remove from heat and press through a sieve for an extra smooth curd. Cover with cling film directly on the surface to prevent a skin forming and refrigerate until completely cold and set.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the coconut frosting, beat the softened butter for 5 minutes until very pale and fluffy - this extended beating creates a smoother, lighter frosting. Gradually add the sifted icing sugar, beating well after each addition. Add the cream cheese and beat until just incorporated (overbeating cream cheese can make frosting runny). Finally, mix in the coconut cream and vanilla extract until smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>To assemble the cake, place one cake layer on your serving plate or cake stand. Spread a thin layer of frosting, then pipe a dam of frosting around the edge to contain the curd filling. Spoon half the passion fruit curd inside this dam, spreading evenly. Top with the second cake layer and repeat the process. Place the final cake layer on top, upside down for a completely flat surface.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Apply a thin crumb coat of frosting all over the cake and refrigerate for 30 minutes to set. This locks in any loose crumbs before the final layer of frosting. After chilling, add the remaining frosting and smooth the sides and top with an offset spatula. For a perfectly smooth finish, dip your spatula in hot water, wipe dry, and run it over the frosting.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Decorate the cake by sprinkling toasted coconut around the edges and spooning the fresh passion fruit pulp and reserved seeds in the center of the top. For the most spectacular flavor, allow the cake to come to room temperature before serving, as cold temperatures dull the tropical flavors. The cake will keep in an airtight container in the refrigerator for up to 3 days.</li></ol>