GLUTEN AND DAIRY FREE PASSIONFRUIT SPONGE CAKE RECIPE |
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
- 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).
- 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.
- 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.
- 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.
- 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.
- 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 https://helentzouganatos.com/gluten-and-dairy-free-passionfruit-sponge-cake-recipe/
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