Passionfruit Curd Sponge Cake

passionfruit sponge cake

YAY! more baking for girl’s arvo-night 🙂

Haven’t seen these lovely ladies for forever and I know for a fact that one of them loves passionfruit sooo…

INGREDIENTS

3 eggs

1/2 cup sugar

3/4 cup self rising flour

20 gr butter

1/4 cup boiling water

CURD:

2 passionfruit pulp

1/2 sugar

2 eggs lightly beaten

125 gr butter diced

For the curd: place all the ingredients in a metal or heatproof bowl and stir with wooden spoon over pan of boiling water for 10 mins or when it starts thickening. Pour into another bowl to cool, cover and put in the fridge for 3 hours.

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Sponge cakes: turn oven on 180°

Grease muffin 12 hole pan with butter and dust with flour, make sure to cover properly with both as the cakes might stick to the pan. Lightly bang the pan on counter to eliminate flour excess.

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In a bowl, beat the eggs till creamy and pale. Gradually add the sugar till evenly dissolved.

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With a spatula or wooden spoon fold in the sifted flour and add the butter and boiling water.

Divide the batter into the holes (I used only 10) Bake for 12 mins.

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Take them out of the oven and quickly loosen the edges with a SMALL non serrated knife and turn onto a parchment covered cooling rack (I made that mistake and some of them came out a bit ruined but the taste remains the same so don’t panic too much, just use the pretty ones to serve)

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Once cooled cut into half and pour the curd into it, place top back on.

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Serve with a sprinkle of icing sugar 🙂

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I’m still getting used to this oven so I should’ve left them till they were a bit more golden on the top, as they were a bit too pale and a bit sticky, but all in all they were completely cooked. Super yummy and a success!

Enjoy. Ciao for now! xox

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