Sponge Cake with Passion Fruit Curd Filling & Meringue

Makes 1 cake

Ingredients: 

Ingredients

Passion Fruit Curd

4 extra large eggs

200 ml (3/4 C) Huletts Castor Sugar

125 ml (1/2 C) passion fruit pulp (about 4 or 5 fruit)

60 ml (1/4 C) water

10 ml (2 t) finely grated lemon rind

125 g butter, chopped


Sponge Cake
2 x sponge layer cakes of your choice

Meringue

160 ml water

375 ml (11/2 C) Huletts Castor Sugar

4 extra large egg whites

 

Fruit Decoration

A selection of fresh cherries, white grapes, red grapes, gooseberries

1 extra large egg white

Lightly beaten Huletts Castor Sugar, for dusting the fruit Kumquats, quartered and glazed in 15 ml (1 T) sugar and 30ml (2 T) water in the microwave

Method: 
  1. Preheat oven to 180 ˚C.
  2. Passion Fruit Curd: Combine ingredients in medium heatproof bowl over simmering water and stir until mixture coats wooden spoon. Cool and refrigerate.
  3. Sponge Cakes: Cut cakes in half horizontally. Place one layer of cake on oven tray.
  4. Spread with one-third of the curd, top with the next cake layer.
  5. Spread with half of the remaining curd, top with another cake layer.
  6. Spread with remaining curd and top with fourth cake layer.

 

For the Meringue:

 

  1. Combine the water and 250 ml (1 C) of the Huletts Castor Sugar in small saucepan; stir over medium heat (do not boil) until sugar has dissolved.
  2. Boil, uncovered, without stirring, until syrup reaches 116 °C on thermometer, or when a teaspoon of syrup, dropped into a cup of cold water forms a soft ball when rolled between fingers.
  3. Remove from heat allowing bubbles to subside.
  4. Beat egg whites with electric mixer on high speed until soft peaks form; add remaining sugar while still beating until sugar has dissolved.
  5. With mixer running, add hot syrup in thin stream; beat on high speed ± 10 minutes or until mixture is thick. Allow to cool. Spread meringue on top and side of cake.
  6. Bake for ± 3 minutes or until meringue is lightly browned.
  7. Fruit Decoration: Brush cherries, grapes and gooseberries with egg white; dip moist fruit in extra Huletts Castor Sugar.
  8. Place frosted fruit on tray lined with baking paper. Leave for ± 1 hour or until sugar is dry.
  9. Arrange fruit on cake. The fruit can vary depending on the season and availability.