Passion cake

Passion cake

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(8 ratings)

By

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Cooking time

Prep: 1 hr Cook: 25 mins

Skill level

Moderately easy

Servings

Serves 10

Bake Sarah Cook's scrumptious triple-layer cake for someone you love this Valentine's Day

Nutrition and extra info

Additional info

  • Freeze sponge only
Nutrition info

Nutrition per serving

kcalories
611
protein
7g
carbs
80g
fat
32g
saturates
13g
fibre
3g
sugar
56g
salt
0.83g

Ingredients

  • 150ml sunflower oil, plus a little extra for the tin
  • 300g self-raising flour
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 300g caster sugar
  • 50g desiccated coconut
  • 2 eggs, plus 2 egg whites, whole eggs beaten
  • 2 over-ripe bananas, mashed
  • 140g carrots, grated
  • 432g can crushed pineapples in juice, drained in a sieve, reserving the juice (or briefly whizz a can of pineapple chunks, then sieve)
  • 100ml milk

For the drizzle & icing

  • 4 ripe passion fruits, halved
  • 25g caster sugar
  • 200g tub soft cheese
  • 100g softened butter
  • 85g icing sugar
  • 1 tsp vanilla extract

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Method

  1. Heat oven to 180C/160C fan/gas 4. Oil and line the bases of 3 x 20cm sandwich tins with baking parchment. Mix the flour, cinnamon, baking powder, half the sugar and the coconut in a large mixing bowl. In another bowl mix the beaten whole eggs, mashed bananas, grated carrot, drained crushed pineapple, milk and oil. Beat the egg whites until stiff, then add the remaining sugar and beat until stiff and shiny again.
  2. Stir the wet mixture into the dry until smooth and lump-free, then using a large metal spoon or spatula, fold in the egg white mixture. Divide evenly between the tins and bake for 25 mins until risen and a skewer comes out clean. You might need to swap the position of the tins after 20 mins.
  3. For the drizzle, scoop out the passion fruit pulp into a small pan. Add the pineapple juice and caster sugar and heat until bubbling, then bubble until syrupy. For the icing, beat the cheese and butter until lump-free, then beat in icing sugar and vanilla. Chill until ready to assemble.
  4. Poke the cakes all over with a skewer, drizzle over most of the passion syrup, then cool. Once cool, spread the icing over two of the sponges. Sandwich together and top with the third, un-iced, sponge. Drizzle over the remaining syrup.

Recipe from Good Food magazine, February 2011

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Comments

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ncaldok's picture
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Awesome recipe. Someone said it may be the 'most perfect cake ever'. I cheat & use passion fruit juice to make the sauce. (or strain the sauce of the seeds when I use real fruit). I also use all the yolks from the eggs, rather than having them hanging around. I always forget the milk & it tastes just as great. Split the filling into 3, and there's enough to frost the top layer; I make tram lines with a fork, then drizzle over the passionfruit syrup. You get an awesome tang, and it looks great.

bambimcsweeney's picture

Delicious cake, came out really well. I found it very moist. I wonder if the people who had problems with density overmixed the batter? The only problem for me was the icing which had far too little sugar for my taste, I added at least a double quantity, plus a little orange zest to give it a bit more flavour. I did two layers rather than three as I only had two tins, omitted the passion fruit drizzle, and topped with the icing instead. Will definitely make this again.

cherub-rock25's picture
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I had the same issue with the density of the cake - it looked more like a pancake than a cake to be honest (!) but I did use a much bigger tin and the meringue most probably wasn't aerated enough so I put it down to that rather than the recipe.

It was an absolutely beautiful fruity treat though! I sieved out the pips for the passionfruit drizzle after making the syrup though as I'm not the biggest fan of the crunch but it was delish!

maiddaisy's picture
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Tried this for the first time today. I'm no expert and I won't be applying for the Great British Bake-off but I can bake cakes. However, I followed this recipe to the letter and the cake is very heavy and dense. Tastes ok and nothing goes to waste in this house so it will be eaten but I won't do it again.

harfoots's picture
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Made this for my daughter's birthday. As we are both wheat intolerant I made it with Gluten Free self raising flour. Turned out to be the most amazing cake I have ever made. Everybody loves it.

poppybartholomew's picture

I made this the day before we wanted it then travelled with it for four hours in the car. It was still fantastic, and stayed moist all weekend actually improving on the second day.

underted's picture

Tasted like something was missing. Needed more cinnamon. I did not have any over-ripe bananas and I think this was a mistake for me as used bananas from the supermarket and they are always a bit green. The flavours did not meld seemlessly and my egg whites and sugar did not whip up very well which may have made a difference. Plus, the flavour of passion fruit is not too my liking. I found the flavour a bit sickly.

susannahkendrick's picture
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This recipe is FABULOUS! I served it as a pudding but it would be equally good for a special tea party. It's really moist and fruity and not overly bananery (if you know what I mean). YUM YUM.

readinc's picture
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best cake I've ever made even my mum loved it

iceteabar's picture
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Not as good as I expected. Tastes like a Christmas cake

rameshkumhar's picture

I love this

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