Delicious, elegant and beautiful, this cake is simply a must have!

This cake started with one request from my husband for his birthday, “please make it passion fruit.” That sharp tropical flavor became the center of the whole cake. Soft vanilla layers, silky passion fruit buttercream and a glossy passion fruit gel filling that cuts through the sweetness perfectly.

The balance is what makes this cake stand out. Rich without feeling heavy. Sweet without becoming overpowering. Every layer brings something different, the fluffy sponge, the creamy frosting, the bright passion fruit gel that gives the cake freshness and texture all at once.

It also holds its shape beautifully. The passion fruit gel sets into the perfect sliceable consistency while still staying smooth and luxurious, making this cake ideal for birthdays, celebrations or any occasion where you want something elegant that still feels comforting and generous.

This instantly became one of those cakes people keep talking about after the party. The kind where everyone asks for another slice, then asks for the recipe before they leave. It has already earned the title of new favourite in our house.

Makes 12 slices

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Ingredients: Vanilla Cake

• 336g salted butter, room temperature
• 466g sugar
• 4 egg whites
• 3 tsp vanilla extract
• 390g all purpose flour
• 1/4 tsp baking soda
• 2 3/4 tsp baking powder
• 360ml milk

Ingredients: Passionfruit Gel (Filling and topper)

• 435g passion fruit pulp (Roughly 10 passionfruit)
• 210g sugar
• 1½ tbsp lemon juice
• pinch salt
• 21g cornstarch
• 52ml cold water
• 35g butter
• 3.5g powdered gelatin
• 18ml cold water

Ingredients: American Buttercream Passionfruit Frosting

• 250g unsalted butter, room temperature
• 500g icing sugar, sifte
• 2 to 4 tbsp cream or milk
• 1 tsp vanilla
• pinch salt
• 120g chilled passion fruit gel
• 5ml lemon juice
• Zest of 1 lemon

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Method: Cake

1. Preheat oven to 160°C fan in a convection oven.
2. Line 2 cake tins with baking paper.
3. Beat butter and sugar for 3 to 5 minutes until pale and fluffy.
4. Add egg whites and vanilla. Beat for 1 minute.
5. In a separate bowl combine: flour, baking soda, baking powder.
6. Add the dry ingredients to the wet ingredients in batches alternating with the milk.
7. Do not overmix.
8. Divide batter evenly between cake tins.
9. Bake for 30 to 40 minutes or until: center no longer jiggles, toothpick comes out with moist crumbs
10. If browning too quickly cover loosely with foil.
11. Cool completely before frosting.

Method: Gel

1. Bloom the gelatin:
   – mix gelatin with 18ml cold water
   – leave for 5 minutes
2. Add to a saucepan:
   – passion fruit pulp
   – sugar
   – lemon juice
   – salt
3. Heat over medium heat until steaming and sugar dissolves.
4. Mix together:
   – cornstarch
   – 52ml cold water
5. Whisk until smooth.
6. Slowly whisk the slurry into the hot passion fruit mixture.
7. Cook for 2 to 3 minutes while whisking continuously until thick and glossy. (Coats the back of the spoon)
8. Remove from heat.
9. Whisk in:
   – butter
   – bloomed gelatin
10. Transfer to a shallow container.
11. Press cling film directly onto the surface and chill completely.
12. When ready to use, mix it to break it up and spread smoothly.

Method: Frosting

1. Beat butter for 4 to 5 minutes until pale and fluffy.
2. Add: Vanilla, salt, 2 tbsp cream.
3. Beat another 3 to 5 minutes until smooth and fluffy.
4. Add chilled passion fruit gel gradually while whipping.
5. Add lemon juice and lemon zest
6. Add more cream if needed.
7. Should be thick and scoopable and hold its form

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Assembly

1. Level your cake layers once cooled completley
2. Using your buttercream, pipe a border around the cake (see below)
3. fill the base with a thin layer of buttercream (optional)
4. Add 2-3 scoops of passionfruit gel in the well you made and spread to the border.
5. Add the 2nd layer of cake and repeat process for the top of the cake.
6. Decorate with some toasted coconut shards and edible gold dust for that elegance.