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