Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
  • 5 room temp eggs, yolks and whites separated
  • ⅔ cup caster sugar
  • 100ml light olive oil
  • 150g gf self raising flour, sifted
  • 1 tsp baking powder
  • Passionfruit Icing
  • 1¼ cups pure icing sugar, sifted
  • pulp of 1- 2 passionfruit
  • optional - tsp of lemon juice
  1. Preheat a fan forced oven to 160C. Line the base of a 20cm square or round cake tin with baking paper. Do not grease the sides (helps airy batter climb the walls of tin).
  2. In a mixer whip egg whites for 3-4 minutes until stiff peaks form. Slowly pour in half the caster sugar with mixer running and whip until glossy.
  3. Add egg yolks and remaining sugar to a new bowl. Whisk for 3 minutes until pale and creamy. Add oil and whisk again. Add the flour and baking powder and mix until just combined.
  4. Gently fold the glossy egg white mixture into the egg yolk mixture a third at a time. Pour batter into the cake tin and bake for 25 min or until a skewer comes out clean.
  5. Remove cake from the oven and run a knife around the edge of the cake tin to release the sides. After a few minutes transfer the warm cake wire rack to cool completely.
  6. To make the icing mix sugar with passionfruit pulp to form a paste. If you need to thin out the icing add a squeeze of lemon juice. Immediately pour over cake to set.
Recipe by Helen Tzouganatos at