Recipe: Yummy Passion Sponge Cupcakes

Passion Sponge Cupcakes. Place the un-iced cake upside down on a pretty plate. Whip the cream with the icing sugar and vanilla or pulp, and spread thickly over the cake. Using two spatulas, carefully lift the iced cake and set it on top of the cream (if you iced the sponge once it was assembled you might accidentally squish out the filling).

Passion fruit sponge is an old fashioned favourite. Passion fruit sponge just happens to be my husband's favourite cake. To test, press sponge lightly with a finger; it should spring back. You can have Passion Sponge Cupcakes using 6 ingredients and 8 steps. Here is how you cook that.

Ingredients of Passion Sponge Cupcakes

1. You need 4 of eggs separated.
2. You need 330 grams of icing sugar.
3. Prepare 100 grams of unsalted butter.
4. You need 300 grams of plain flour.
5. You need 12 of passion fruits(about 250 ml).
6. You need 5 ml of passion fruit essence.

Remove from oven and cool on cake rack for a few minutes. Gently turn out of tins, peel away the baking paper and cool completely. Make icing by mixing passionfruit pulp with icing sugar. Ice cake with a hot, clean knife.

Passion Sponge Cupcakes step by step

1. I used half of the recipe....you can make a cake using the recipe too..Preheat oven to 180 degrees C.
2. Beat your egg yolks essence,sugar and butter till fluffy and pale.
3. In a different bowl, sift your flour and baking powder.
4. Fold in your yolk mixture into the flour,alternating with the passion fruit pulp.
5. Whip your egg whites in a clean bowl till stiff peaks form...when you overturn your bowl,it should not pour.
6. Gently fold the meringue into the batter....
7. Bake for 25 minutes..bake for 55 minutes if you are making cake.
8. Yum.

Place one layer of the sponge on a serving plate or cake stand and spread with the passionfruit cream. Top with the remaining sponge layer. Spread the Passionfruit Icing evenly over the top layer of the sponge, allowing it to drip down the sides slightly. To assemble the cake, place one of the cakes on a plate and drizzle with the sugar syrup then place the whipped cream in the middle of the bottom half of the cake and gently push the cream around evenly. Then place the second half of the cake on top with the bottom side up.