Recipe courtesy of William Granger
Save Recipe Print
1 hr 5 min
45 min
20 min
10 to 12 servings


Passion Fruit Icing


To make the sponge: Preheat the oven to 350 degrees F.

Grease and line 2 (8-inch) cake pans with parchment.

In a medium bowl, mix the flour, baking powder with the cornstarch and sift the ingredients together twice. Beat the eggs with the sugar for about 7 to 8 minutes or until the mixture is pale and thick. Gently fold the flour mixture into the beaten eggs.

Mix the butter with the boiling water, and then add it to the sponge batter, stirring gently. Divide the mixture between the prepared cake pans, and bake for 20 minutes or until the cakes are golden brown and separating from the tins. Remove the pans from the oven. Cool the sponges in the pans for 10 minutes before turning them out onto a wire rack to cool completely.

To make the icing: While the cakes cook and cool, beat together the sugar, butter and passion fruit pulp until a spreading consistency is reached.

To serve, place 1 of the cakes on a serving plate and spread it with the whipped cream. Layer on the remaining cake and spread that with the passion fruit icing.

Get the Recipe

Snowy Pink Coconut Bundt Cake

Show off your love of Snowball snack cakes with this decadent dessert.


Frozen Fruit Smoothies

Recipe courtesy of Food Network Kitchen

Yogurt and Fruit Parfaits

Recipe courtesy of Rachael Ray

Individual Fruit Pizzas

Recipe courtesy of Ree Drummond

Fruit Salad with Limoncello

Recipe courtesy of Ina Garten

Fresh Fruit with Honey Vanilla Yogurt

Recipe courtesy of Ina Garten

Fresh Fruit Salad with Honey Vanilla Yogurt

Recipe courtesy of Ina Garten

Halo-Halo (Filipino Mixed-Fruit Dessert)

Recipe courtesy of Carlita Domingo

Browse Reviews By Keyword

          Latest Stories