Passion Fruit Layered Cake

This delicious passion fruit and white chocolate cake is something else — light, fluffy, with rich passion fruit flavor, passion curd, and white chocolate cream. A real show-stopper for anyone who loves exotic flavors. Makes 8-10 mini cakes, and works beautifully for birthdays, Easter, or Mother's Day.

Ingredients

Vanilla Sponges

• 200g plain flour
• 1 tsp baking soda
• 1 tsp baking powder
• Pinch of salt
• 150g icing sugar
• 90g unsalted butter, room temperature
• 2 eggs, room temperature
• 140g kefir or buttermilk, room temperature
• 30g sunflower/vegetable oil
• 1-2 tsp yellow food coloring

Passion Cream Cheese Frosting

• 200g white chocolate
• 200g double/heavy cream, cold
• 200g full-fat cream cheese, room temperature
• 150g mascarpone, room temperature
• 50g passion fruit juice

Passion Fruit Jam

• 150g passion fruit purée/juice
• 1 tbsp cornstarch
• 30g sugar

Directions

1. Whisk sugar and butter until pale, 3-5 minutes. Add eggs one at a time.
2. In a separate bowl, combine flour, salt, baking soda, and baking powder. Add half to the butter mixture, whisk through.
3. Add kefir, oil, and yellow food coloring, mix again. Fold in remaining dry ingredients — don't overmix.
4. Divide batter evenly (about 355g each) into two piping bags.
5. Pipe onto lined trays and bake 20-25 minutes at 170°C/338°F until just set, not browned.
6. Cut each sponge into a square, then halve to create 4 layers total. Cool completely.
7. Melt white chocolate, let cool slightly. Whip cream cheese, mascarpone, and heavy cream until thick, then fold in the chocolate and passion fruit juice.
8. For the jam: cook passion fruit purée with the sugar-cornstarch mixture until thickened. Cool completely.
9. Layer sponge, cream, and a thin layer of jam, repeating through all 4 layers. Chill at least 4-6 hours before serving.

Hugs, Alla xox

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