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Vanilla Layer Cake with Passionfruit Curd recipe

INGREDIENTS
500ml (2 cups) thickened cream
2 tbsp icing sugar mixture
2 tsp vanilla extract
Toasted coconut chips, to decorate
Passionfruit Curd
3 egg yolks
110g (½ cup) caster sugar
1 tbsp cornflour
80ml (1/3 cup) lemon juice
80ml (1/3 cup) fresh passionfruit pulp
80ml (1/3 cup) water
50g Fairy Margarine, chopped
Vanilla Cake
125g (1/2 block) Fairy margarine,
chopped, at room temperature
165g (¾ cup) caster sugar
2 tsp vanilla extract
2 eggs, at room temperature
125ml (½ cup) milk
200g (1 1/3 cups) self-raising flour

 

METHOD
Passionfruit Curd
1. To make curd, whisk yolks, sugar and
cornflour in a medium saucepan until
combined. Whisk in juice, passionfruit
pulp and water. Whisk constantly
over a medium heat until boiling and
thickened. Remove from heat. Whisk in
Fairy Margarine, until thick and glossy.
Transfer to a bowl. Cover surface with
plastic wrap. Refrigerate until cold.
Vanilla Cake
1. Preheat oven 180°C/ 160°C (fan forced)
and grease a 20cm round cake pan.
Line base and side with baking paper,
extending paper 2cm above pan edges.
2. Beat Fairy Margarine, sugar and vanilla
in a large bowl of an electric mixer until
light and fluffy. Beat in eggs, one at a
time, until combined. Mixture may look
curdled at this stage.
3. Add milk and sifted flour, in two batches,
folding until combined. Spoon into
prepared pan. Smooth over top.
4. Cook 45-50 minutes, or until lightly
golden and a skewer inserted into the
centre comes out clean. Remove. Stand
in pan 10 minutes. Transfer to a wire rack
to cool.
TO ASSEMBLE
1. Beat cream, sugar and vanilla in a, clean
bowl of electric mixer until soft peaks
form.
2. Split cake in half horizontally. Spread
base of cake with half the cream then
spoon over ½ cup of the passionfruit curd.

3. Sprinkle with toasted coconut chips. Serve
with remaining passionfruit curd
TIPS
• You will need approx. 6 passionfruit for
this recipe. Curd will last for up to one
week in the fridge.
• Makes 1½ cups of passionfruit curd

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