Jane’s Sweets & Baking Journal--janessweets.blogspot.com--May 2011

(These recipes are adapted from the book Luscious Creamy Desserts, by Lori Longbotham; Chronicle Books, 2008. See pages 32-33.)

Passion Fruit Cream Cake


Ingredients for the fruit curd:

1/2 cup butter, unsalted

yolks from 5 large eggs

1/2 cup granulated sugar

1/2 cup frozen passion fruit pulp/puree, thawed

1 pinch of salt

2 tsp. fresh lime juice


To make the curd:

Place a fine mesh strainer over a medium-size glass bowl. Set aside. Melt the butter in a heavy, medium-size saucepan over a medium-low flame. Take the pan off the heat. Whisking constantly, pour in the sugar, fruit pulp/puree, yolks, and salt. Put the pan back on the stove over medium heat. Begin by whisking frequently, and cook for about 10 minutes, stirring constantly for the last few minutes as the mixture thickens. It should be thicker than gravy but still be easily pourable.


Take the pan off the stove and immediately pour the curd into the strainer over the bowl, encouraging it through with a spoon or flexible spatula. Whisk in the lime juice. Cool to room temperature. Cover the bowl securely with plastic wrap placed directly on the surface of the curd, to help prevent a skin from forming as it cools. Refrigerate the curd for about 2 hours, until completely chilled.


Ingredients for the cake layers:

1 and 1/4 cups all-purpose flour

6 large eggs

3/4 cup granulated sugar

1/4 unsalted butter, melted


To make the cake:

Preheat oven to 350 degrees. Butter the bottom and sides of two 8" round cake pans. Cut a parchment paper circle to fit onto the bottom of each pan.

Sift the flour three times onto a sheet of parchment or wax paper.


Beat the eggs and sugar in the large bowl of your mixer, using the paddle attachment, for up to 10 minutes, until the volume has increased at least three times. The mixture should look thick, pale yellow, and bubbly.


Take the bowl off of the mixer. Sprinkle in half of the flour, folding it in with a hand-whisk just until combined; repeat with the rest of the flour.


Drizzle in the melted butter and whisk only until combined.


Divide the batter equally between the prepared cake pans. Bake for 20 to 25 minutes, just until the cakes start to pull away slightly from the sides of the pans. Cool the cakes in their pans, on a rack, for 10 minutes. Overt the cakes from their pans and place them cooling racks, peel off the parchment circles, and let the layers cool completely before assembling the cake.

For the whipped cream filling:

(This will probably make more than you need, but better to have a bit too much on hand!)

1 cup whipping cream, very cold

1/2 sifted confectioners' sugar


Whip the cream until soft peaks form. Sprinkle in the confectioners' sugar and whip until stiffer peaks begin to form. Keep the whipped cream cold until you're ready to spread it on the cake.

To assemble the cake:

Place one cake layer on your serving plate. Spread about a cup of the curd evenly atop that. Spread a thick layer of the sweetened whipped cream over that. Sandwich the other cake layer on top. Using a fine mesh sieve, sprinkle another tablespoon or two of confectioners' sugar over the surface of the filled cake.


Keep the cake refrigerated if you won't be serving it right away.