Passion Fruit Sheet Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the cake:</li><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">½ tsp baking soda</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">225g unsalted butter, at room temperature</li><li class="ingredients-single-item">300g granulated sugar</li><li class="ingredients-single-item">4 large eggs, at room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">120ml whole milk, at room temperature</li><li class="ingredients-single-item">120ml passion fruit pulp (from about 8-10 passion fruits), strained</li><li class="ingredients-single-item">2 tbsp passion fruit seeds (reserved from strained pulp)</li><li class="ingredients-single-item">For the frosting:</li><li class="ingredients-single-item">225g cream cheese, softened</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">300g powdered sugar, sifted</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2 tbsp passion fruit pulp, strained</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">Pulp from 2-3 passion fruits</li><li class="ingredients-single-item">2 tbsp honey</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">33x23cm (13x9-inch) baking pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Offset spatula</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Grease a 33x23cm (13x9-inch) baking pan and line with parchment paper, allowing some overhang for easy removal. This preparation step ensures your cake won't stick and will maintain its shape when removed from the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Proper mixing of dry ingredients ensures even distribution of leavening agents, which is crucial for an even rise in your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Cut open your passion fruits and scoop the pulp into a fine mesh sieve positioned over a bowl. Press the pulp through the sieve to collect the juice, reserving 2 tablespoons of seeds for the cake batter. The balance of strained juice and some seeds gives the cake both flavor and textural interest.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugar on medium-high speed for 4-5 minutes until pale and fluffy. This extended creaming process incorporates air into the batter, creating a lighter cake texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. This gradual addition prevents the mixture from curdling and ensures a smooth, emulsified batter.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Beat in the vanilla extract and the strained passion fruit juice. The mixture might look slightly curdled – don't worry! This is normal when adding acidic fruit juice to a butter-based batter.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gradually add the dry ingredients in three additions, alternating with the milk (beginning and ending with the dry ingredients). Mix on low speed just until combined after each addition. Overmixing at this stage can develop gluten, resulting in a tougher cake.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Fold in the reserved passion fruit seeds with a rubber spatula. The gentle folding motion preserves the air you've incorporated during the creaming process.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the batter into the prepared pan, smoothing the top with an offset spatula. Tap the pan gently on the counter a few times to release any large air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter). The cake should spring back when lightly touched and will have pulled slightly away from the edges of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the cake to cool in the pan for 15 minutes before using the parchment overhang to lift it out onto a wire rack to cool completely. Patience is key here – frosting a warm cake will result in a melted, runny mess!</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For the frosting, beat the cream cheese and butter together until smooth and fluffy, about 3 minutes. The temperature of these ingredients is crucial – they should be softened but still cool to the touch for the best texture.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Gradually add the sifted powdered sugar, beating on low speed until incorporated, then increase to medium-high and beat until light and fluffy, about 2 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Mix in the vanilla extract and strained passion fruit juice, beating until well combined. Be careful not to overbeat after adding the juice, as cream cheese frosting can become too soft if mixed too much.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Once the cake is completely cool, spread the frosting evenly over the top using an offset spatula. Create decorative swirls if desired, which will catch pools of the passion fruit topping beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>For the topping, mix the fresh passion fruit pulp (with seeds) and honey in a small bowl. Spoon this mixture over the frosted cake just before serving for maximum visual impact and freshness.</li><li class="MethodStepper"><h4 class="step-title">Step 17</h4>Store the cake in the refrigerator for up to 3 days. Allow it to sit at room temperature for about 20 minutes before serving to let the flavors fully develop and the texture soften slightly. The bright, tropical flavor mellows beautifully after the first day!</li></ol>