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Passion Fruit Sponge Cake with Meringue Buttercream Recipe

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3.9 from 7 reviews

This Passion Fruit Sponge Cake with Meringue Buttercream is a light and airy dessert that perfectly balances the tangy tropical flavor of passion fruit with a silky, smooth meringue buttercream. The sponge is delicately flavored with lemon zest and vanilla, providing a tender crumb, while the passion fruit curd adds a vibrant, fresh layer. Perfect for special occasions or any time you want a sophisticated, fruity cake with a whisper-light texture.

Ingredients

For the Sponge Cake:

  • 7 large Eggs, separated, room temperature
  • 1/2 tsp Cream of Tartar
  • 3/4 cup Granulated Cane Sugar
  • 1/4 tsp Fine Sea Salt
  • 2 tsp Vanilla Extract
  • 1 cup All Purpose Flour
  • 1/4 cup Potato Starch
  • 1/3 cup Heavy Cream
  • Zest of 1 Lemon

For the Meringue Buttercream:

  • 6 Egg Whites
  • 1 3/4 cup Granulated Cane Sugar
  • 1 1/2 cups Softened Butter
  • 2 tsp Vanilla Extract
  • 1/4 tsp Fine Sea Salt

For the Passion Fruit Curd:

  • 1 cup Passion Fruit Pulp
  • 1/3 cup Granulated Cane Sugar
  • 1 tsp Lemon Juice

Instructions

  1. Prepare the Sponge Cake: Preheat your oven to 350°F (175°C). Butter two 9-inch cake pans and line their bottoms with parchment paper. In a small bowl, whisk together the all-purpose flour and potato starch and set aside. Separate the eggs, placing the whites into the bowl of a stand mixer fitted with the whisk attachment and the yolks into another bowl.
  2. Whip Egg Whites: Add the cream of tartar to the egg whites and beat on medium-high speed until frothy, about 2-3 minutes. Gradually add in the granulated sugar in a steady stream while continuing to beat. Increase speed to high and whip until stiff, glossy peaks form, about 1-2 more minutes.
  3. Prepare Egg Yolks Mixture: In the bowl with the yolks, add the lemon zest, vanilla extract, and fine sea salt. Beat vigorously for 1 minute. With the mixer on medium-low, gradually pour the yolk mixture into the whipped egg whites.
  4. Combine Dry Ingredients and Cream: Fold a third of the flour and potato starch mixture gently into the batter using a spatula, careful not to deflate the whites. Repeat folding in the remaining flour mixture until just combined. Warm the heavy cream just to touch (about 10-30 seconds in microwave or gently heated on stove) and fold gently into the batter.
  5. Bake the Sponge: Divide the batter evenly between the prepared pans. Bake for 20-22 minutes or until golden on top and a toothpick inserted in the center comes out clean. Let cool in the pans for 20 minutes, then turn out onto wire racks to cool completely.
  6. Make the Meringue Buttercream: Combine egg whites and sugar in a metal bowl. Set this bowl atop a saucepan of simmering water (double boiler) and whisk continuously until sugar dissolves completely and mixture is hot to the touch, about 5-6 minutes. Transfer to a stand mixer and beat on high until stiff peaks form and the mixture cools to room temperature, about 10-15 minutes. If still warm, chill 10-15 minutes in fridge.
  7. Add Butter and Flavorings: Switch to paddle attachment. Add softened butter a few tablespoons at a time, beating well after each addition until the buttercream is thick, creamy, and smooth. Fold in vanilla extract and fine sea salt.
  8. Prepare Passion Fruit Curd: Puree 3/4 cup of passion fruit pulp in a high-speed blender until smooth. Strain through a fine mesh sieve into a saucepan. Add sugar and lemon juice. Heat over medium heat bringing to a boil, stirring constantly. Reduce heat to low and simmer for 8-10 minutes, until slightly thickened. Allow to cool until just warm or at room temperature, still pourable.
  9. Assemble the Cake: Place a dollop of buttercream on your cake plate to anchor the first sponge layer. Spread half of the meringue buttercream over this layer with an offset spatula. Place the second layer on top and cover with remaining buttercream. Finally, spoon the slightly cooled passion fruit curd on top and spread evenly using the back of a spoon. Chill slightly before serving to set the layers.

Notes

  • Ensure eggs are at room temperature for better volume in the sponge.
  • Be gentle when folding in flour to preserve the airiness of the batter.
  • The passion fruit curd must cool before applying to avoid melting the buttercream.
  • Use fresh passion fruit pulp for best flavor, or high-quality frozen pulp if fresh is unavailable.
  • This cake is best served within 1-2 days for optimal texture and freshness.

Find it online: https://recipesbyliza.com/passion-fruit-sponge-cake-with-meringue-buttercream-recipe/