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Prep time
45 minutes
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Cook time
30 minutes
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Serves
10 to 12
Author Notes
This is a light and fluffy sponge cake filled with passion fruit curd (which I’ve made using this recipe), passion fruit whipped cream, and blueberry jam. It was inspired by a Swedish Easter Cake that originally used lemon curd.
The cake base is made from a mix of all-purpose flour and potato flour, which is very common in a lot of Swedish cake recipes. The potato flour helps to maintain moisture and binds the ingredients together, but if you don’t have potato flour you can use only AP flour instead.
You’ll also notice the recipe doesn’t call for any added fat (except to grease the pan), and that’s because in a recipe like this (where the eggs and sugar are whipped until light and fluffy), the fat provided by the egg yolks is enough to act as a binding agent. The lack of extra fat then also helps to maintain a super airy and light structure.
—Nea Arentzen
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Ingredients
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Cake
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softened butter, for greasing
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4
large eggs
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3/4 cup
(180g) granulated white sugar
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3/4 cup
(90g) all-purpose flour
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1/3 cup
(45g) potato flour
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1 teaspoon
baking powder
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a pinch of salt
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Passion Fruit Curd
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3
small passion fruit
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4
large egg yolks
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1/2 cup
granulated sugar
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a pinch of salt
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5 tablespoons
cold butter, cut into pieces
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Passion Fruit Whipped Cream
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1 1/4 cups
heavy whipping cream
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1/3 cup
of the passion fruit curd
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Other
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additional small passion fruit for garnishing
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blueberry jam
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fresh mint leaves
Directions
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Preheat the oven to 350ºF and grease a 9-inch springform pan with butter and flour.
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In a large bowl using a hand-held electric mixer, beat the eggs and sugar until super light and fluffy and pale in color, about 5 minutes. The sugar should be nearly dissolved and a ribbon should form as you pull out the whisks.
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In a separate bowl, mix together the all-purpose flour, potato flour, baking powder, and salt. Use a fine-mesh sieve to sift the flour mixture into the whipped eggs and sugar, then gently fold to combine. Pour the batter into the prepared cake pan. Bake until golden brown on the top and a toothpick inserted into the center comes out clean, about 30 minutes. Let the cake cool completely, then cut it into two even layers.
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While the cake bakes and cools, make the passion fruit curd. Remove the pulp and seeds from the fruit and transfer them into a blender or food processor. Pulse until the membranous layer around the seeds have separated (be careful not to puree the seeds). Pour it through a fine-mesh sieve into a measuring cup and discard the extra pulp and seeds. You should be left with about ¼ cup juice.
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In a small saucepan, mix together the egg yolks, passion fruit juice, and sugar. As the original recipe says, stir constantly over medium heat until the sugar dissolves, starts to thicken, and coats the back of a spoon. Season with a pinch of salt. Remove from the heat and whisk in the butter until melted and fully combined. Transfer the curd to a bowl and let it cool completely.
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Next, make the passion fruit whipped cream. Whip the heavy cream in a medium bowl until stiff peaks form (be careful not to over-whip). Fold in ⅓ cup of the passion fruit curd, saving the rest for assembly.
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To start assembling the cake, cut the remaining passion fruit in half, then scoop the flesh and seeds into a bowl.
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Spread the remaining passionfruit curd across the first layer of cake. Top with blueberry jam and half of the passionfruit whipped cream. place the second layer on top, then top with the remaining passionfruit whipped cream. Dollop with the passionfruit flesh and more blueberry jam. Garnish with mint leaves.
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