Passionfruit Butter Cake Recipes

PASSION FRUIT SWISS MERINGUE BUTTERCREAM

Steps:

• In the heatproof bowl of an electric mixer set over (but not touching) simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
• In the heatproof bowl of an electric mixer set over (but not touching) simmering water, combine the egg whites and sugar. Cook whisking constantly until sugar has dissolved and the mixture is warm to the touch (about 160 degrees).
• Switch to the paddle attachment. With mixer on medium-low speed, add butter, several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Using a rubber spatula, gently fold in passion fruit curd until smooth.

FROZEN PASSION FRUIT MERINGUE CAKE

Steps:

• Make meringue layers:
• Preheat oven to 275°F.
• Draw 3 (14- by 3-inch) rectangles, about 3/4 inch apart, on parchment. Turn paper over (rectangles will be visible) and put it on a lightly buttered large baking sheet.
• Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they hold soft peaks. Beat in sugar, 1 tablespoon at a time, then increase speed to high and continue beating until whites hold stiff glossy peaks, about 4 minutes with a standing mixer or 8 to 10 minutes with a handheld. Transfer meringue to pastry bag fitted with 1/3-inch tip and fill in rectangles completely. Gently smooth tops, then bake in middle of oven until firm and very pale golden, 45 to 60 minutes. Slide meringue layers (on parchment) onto a large rack. Cool completely, then carefully peel off parchment.
• Make mousse while meringues bake:
• Melt butter with cornstarch, passion-fruit pulp, and 3/4 cup sugar in a 2-quart heavy saucepan over moderately low heat, stirring until sugar is dissolved.
• Whisk together whole egg and yolks in a large bowl until combined, then add butter mixture in a stream, whisking. Transfer mixture to saucepan and cook over moderately low heat, whisking constantly, until thick enough to hold mark of whisk and first bubble appears on surface, 3 to 5 minutes. Transfer curd immediately to a metal bowl set in a larger bowl of ice and cold water and cool, stirring occasionally, until cold.
• Beat cream with remaining 2 tablespoons sugar with electric mixer until it just holds stiff peaks. Fold 2 cups whipped cream into curd gently but thoroughly to form a mousse (for filling and icing).
• Transfer 3/4 cup whipped cream to a small bowl and reserve, chilled, for cream layer. Fold 1/2 cup mousse into remaining whipped cream, then transfer to cleaned pastry bag fitted with 1/8-inch tip and reserve, chilled, for decorative icing.
• Assemble cake and freeze:
• Arrange 1 meringue layer, flat side down, on platter and spread evenly with 3/4 cup mousse. Cover with another meringue layer and spread evenly with reserved whipped cream. Cover with remaining meringue layer, flat side up, and spread remaining mousse evenly over top and sides of cake, smoothing with a cake spatula. Pipe icing decoratively on top of cake, then freeze, uncovered, until firm, at least 3 hours.
• About 1 hour before serving, put cake in refrigerator to soften slightly.

PASSIONFRUIT BUTTER CAKE

Steps:

• Preheat oven 180C,grease large rectangular tin and line with baking paper.
• Put all ingredients into a large mixing bowl and beat on a low speed until combined.
• Increase speed to high and beat 2-3 minutes until pale.
• Pour into baking tin and bake for 50 minutes or until golden and a skewer comes out clean when inserted into middle of the cake.
• Let cool in pan for 10 minutes then turn onto wire rack to cool.
• Cut into small squares.
• To make a glace icing(optional)combine 1 1/2 cups icing sugar,2 tablespoons lemon juice and 1 teaspoon softened butter in a small bowl,stir with wood spoon until a spreadable consistency and spread over cake.

LEMON & PASSIONFRUIT BUTTER

Steps:

• In a heatproof bowl, whisk together the eggs and sugar until combined. Place over a pan of gently simmering water.
• Gradually add all remaining ingredients.
• Whisk over low heat 10-15 minutes, until the mixture thickens and coats the back of a wooden spoon. Do not boil.
• Pour into sterilised jars and seal.
• The bottles can be stored in a cool place but must be refrigerated once opened.