“Why not go out on a limb? Thats where the fruit is!”- Mark Twain.

I used to believe that if you look hard enough and in the right place, you can find anything in Bangalore. Except… passionfruits. I haven’t had any luck in finding those so far. So on a recent weekend getaway to a nearby hilltop coffee estate, when the hosts offered us passionfruit juice,I was overjoyed !Seriously, I got stared at for getting so excited over a fruit juice! The gardener was nice enough to give me a few to take back home. And couldn’t wait to put them to good use.

Now..I had never even seen a passionfruit before this , let alone taste one. The vibrant colour of the pulp made me smile, the taste made me pucker. I decided to try my hand at a passionfruit curd and was happy with the result. Chose to sandwich it between a split white cake . Both the white cake and curd are a mix and match of many I found on the net,  inspired by several and adapted .

Some thought and a lot of mathematics went into coming up with a dessert because of the few fruit I had and so that the yolks from the cake recipe went into the curd. I am known to carefully save away an extra white or yolk in my fridge with the lovely intention of incorporating it into another dessert, but only to find it weeks or months later !

Both are lovely by themselves. The cake is snowy white, soft and fluffy. The curd is buttery rich and silky smooth. It exactly toes the line where sweet isnt too sweet and tart isnt too tart. But the combination of the light cake and the sharp creamy kick of the curd is a match made in heaven. Trust me . Really !

Update : over the last couple of years , I have managed to find passionfruit more easily ! The second time I made this cake ( and clicked better pics!) , I added some whipped cream to the layers. Totally optional !  

The luscious curd bursts with the tangy flavour of the exotic passionfruit and is the PERFECT filling for any cake, or maybe even a tart? . It ‘d be great with just about anything. The sunny colour is a treat for the eyes. The white cake is almost like a pillow, almost dissolves away in your mouth. Its airy and super light. Have to try it in a “full” layer cake soon. This simple , put together in a rush cake was nothing like anything I ve tasted before. Really!

White cake with Passionfruit curd

White , feather light cake filled with a tangy delicious passion fruit curd!

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Ingredients

  

For the white cake

• 113 grams or 1/2 cup unsalted butter at room temperature
• 200 grams or 1 cup granulated sugar
• 200 grams or 1 3/4 cup all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla I used clear vanilla extract
• 3 egg whites at room temperature
• 2/3 cup milk at room temperature

For the passionfruit curd

• 60 ml or 1/4 cup passionfruit puree or juice from 4-5 passionfruits
• 3 egg yolks
• 100 grams or 1/4 cup castor or granulated sugar
• 112 grams or 1/2 cup salted or unsalted butter at room temperature

For the whipped cream ( optional )

• 240 ml or 1/2 cup whipping cream cold
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

Instructions

 

To make the white cake

• Grease two 7 inch round pans or a 9 inch round pan with butter and dust with flour. Line the bottom with parchment. Preheat your oven to 180 C.
• Whisk together the flour, salt and baking powder in a bowl. Keep aside.
• Beat together the butter and sugar until light , fluffy and creamy.
• Beat in the egg whites until fully incorporated.
• Beat in the vanilla extract.
• We will now add in the flour in 3 additions and the milk in 2 additions. Add 1/3rd of the flour mixture and beat.
• Add ½ of the milk, that is 1/3 rd cup milk.
• Add in half of the remaining flour mixture. Mix well and Scrape your bowl as needed.
• Add the remaining 1/3rd cup of milk.
• Beat in the remaining flour until incorporated.
• Pour batter into the prepared pan or pans and smooth the top.
• Bake at 180 C for 30-35 minutes until the cake springs back when touched or a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes and then invert onto a cooling rack to cool completely.
• Spread the passionfruit curd onto the cut surface of one half and top with the other. Serve as is or dust with some icing sugar.

To make the passionfruit curd

• In a thick bottomed saucepan , whisk together passionfruit juice / puree , sugar and egg yolks.
• Heat this mixture on medium heat while stirring until all the sugar dissolves.
• Add the butter and stir , while continuously heating
• Once the butter melts , continue heating on low while stirring until the curd thickens and covers the back of a spoon ( a spoon dipped in the curd will have a thin layer coating its back. When you run your finger through this, a clear path forms)
• Take off heat and strain into a bowl.
• Cover the surface with cling wrap (touching the surface)
• Chill for 4 hours or more

For the whipped cream

• Beat the cold cream until you have medium or soft peaks
• Add the vanilla and sugar
• Continue beating until firm peaks form ( if you upturn the bowl, the cream will not move )
• Keep refrigerated until assembly

To assemble

• Slice the cake into two if you baked a single cake . Or else , each cake is a single layer
• Place one slice (or cake) on a serving dish . Spread about 1/4 cup whipped cream on top. Spread half cup or more of the curd on top.
• Place second slice or cake , press down gently . Spread cream on top and curd if desired!

Notes

Curd can be stored for a week in the refrigerator
Cake can be stored at room temperature for 3 days .
Assembled cake should be stored in the refrigerator for upto 3-4 days but let it come to room temperature before serving.
Always separate yolks and whites when cold and then get them to room temperature before using.
My measuring cup is 240 ml.