Passion Fruit White Chocolate Layer Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Vanilla Sponge:</li><li class="ingredients-single-item">350g unsalted butter, softened</li><li class="ingredients-single-item">350g caster sugar</li><li class="ingredients-single-item">6 large eggs, room temperature</li><li class="ingredients-single-item">350g self-raising flour</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1 tsp vanilla bean paste</li><li class="ingredients-single-item">2 tbsp milk</li><li class="ingredients-single-item">For the Passion Fruit Curd:</li><li class="ingredients-single-item">6 passion fruits</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">75g unsalted butter, cubed</li><li class="ingredients-single-item">For the Passion Fruit Syrup:</li><li class="ingredients-single-item">100ml passion fruit juice (from approximately 4 passion fruits)</li><li class="ingredients-single-item">50g caster sugar</li><li class="ingredients-single-item">For the White Chocolate Buttercream:</li><li class="ingredients-single-item">250g white chocolate, chopped</li><li class="ingredients-single-item">300g unsalted butter, softened</li><li class="ingredients-single-item">500g icing sugar, sifted</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2 tbsp double cream</li><li class="ingredients-single-item">For Decoration:</li><li class="ingredients-single-item">50g white chocolate, for drip</li><li class="ingredients-single-item">2 fresh passion fruits</li><li class="ingredients-single-item">White chocolate curls (optional)</li><li class="ingredients-single-item">Edible flowers (optional)</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 with paddle attachment</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Piping bag with star tip (optional)</li><li class="equipment-single-item">Cake turntable (optional but helpful)</li><li class="equipment-single-item">Digital kitchen thermometer</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 an even bake, wrap the outside of each tin with a damp cake strip or folded wet tea towel secured with safety pins – this helps prevent doming and ensures flat layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the vanilla sponge, cream the softened butter and caster sugar in a stand mixer for at least 5 minutes until very pale and fluffy. This extended creaming process creates air pockets that give your cake its light texture, so don't rush this step – the mixture should almost double in volume and turn from yellow to almost white.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the eggs one at a time, beating well after each addition. If the mixture begins to curdle, add a tablespoon of the measured flour. Once all eggs are incorporated, fold in the flour, baking powder, and vanilla bean paste using a large metal spoon with a gentle cutting motion to preserve the air you've incorporated. Finally, fold in the milk to loosen the batter slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Divide the batter equally between the prepared tins (about 450g per tin if you want to be precise). Smooth the tops with an offset spatula and bake for 25-30 minutes until golden and a skewer inserted comes out clean. The cakes should spring back when lightly pressed and be just starting to pull away from the sides of the tin.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Allow the cakes to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely. While cooling, prepare the passion fruit curd. Cut the passion fruits in half and scoop the pulp into a fine mesh sieve set over a bowl. Press with a spoon to extract the juice while leaving the seeds behind. You'll need about 100ml of juice.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a heatproof bowl, whisk together the passion fruit juice, sugar, and eggs until well combined. Place the bowl over a pan of gently simmering water (ensuring the bottom doesn't touch the water) and whisk continuously until the mixture thickens enough to coat the back of a spoon (around 82-84°C on a thermometer). This should take 8-10 minutes – be patient as rushing can result in scrambled eggs!</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove from heat and whisk in the cubed butter until melted and incorporated. Pass through a fine sieve if needed for extra smoothness. Pour into a container, press cling film directly onto the surface to prevent a skin forming, and refrigerate until completely cold and set, at least 2 hours or overnight.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the passion fruit syrup, combine the passion fruit juice and sugar in a small saucepan. Bring to a simmer and cook until the sugar dissolves and the mixture reduces slightly, about 5 minutes. Allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the white chocolate buttercream, melt the white chocolate in a heatproof bowl over barely simmering water or in 20-second bursts in the microwave, stirring between each burst. Allow to cool until just warm to the touch but still fluid.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>In a stand mixer, beat the butter until very pale and fluffy, about 5 minutes. Gradually add the sifted icing sugar on low speed, then increase to medium-high and beat for another 3 minutes until light and fluffy. Pour in the cooled melted white chocolate while beating on medium speed, then add vanilla extract and double cream. Beat for a final 2 minutes until silky smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>To assemble the cake, level each cake layer if needed using a serrated knife. Place the first layer on a cake board or serving plate. Brush generously with passion fruit syrup, allowing it to soak in. Pipe a ring of buttercream around the edge to create a dam, then fill the center with about 3-4 tablespoons of passion fruit curd, spreading evenly within the buttercream border. This dam prevents the filling from oozing out.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Place the second cake layer on top and repeat the process. Add the final cake layer, brush with syrup, then cover the entire cake with a thin layer of buttercream (crumb coat). Refrigerate for 30 minutes to set.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Apply the final coat of buttercream, smoothing the sides and top with an offset spatula or bench scraper. Return to the refrigerator for another 30 minutes until firm.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>For the white chocolate drip, melt the remaining white chocolate and allow to cool until just warm but still fluid (about 32-35°C). Test the consistency by doing a practice drip on the inside of a bowl – it should flow slowly but not be runny. Using a spoon or squeeze bottle, apply the drip around the edge of the chilled cake, then fill in the top.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Pipe swirls of buttercream around the top edge if desired. Decorate with fresh passion fruit pulp, white chocolate curls, and edible flowers if using. Allow the cake to come to room temperature for about 30 minutes before serving for the best flavor and texture.</li></ol>