Passion Fruit and White Chocolate Cake
By Ocado
Published on 23 July 2024
This Passion Fruit and White Chocolate Cake from chef and food writer Benjamina Ebuehi is the ultimate spring celebration show-stopper, and it couldn’t be easier. Two layers of soft fluffy sponge are sandwiched together with a zingy passionfruit curd and creamy white chocolate buttercream. It also doubles up as a great option for Mother’s Day too.Time and servings
1 hrTotal time
16Servings
30 minsPrep time
30 minsCooking time
Ingredients
- 270g plain flour
- 270g caster sugar
- 1 lemon, zested
- 3 tsp baking powder
- 0.25 tsp salt, plus a pinch
- 4 large eggs
- 150ml milk
- 75ml neutral oil (sunflower or vegetable)
- 2.5 tsp vanilla bean paste
- 400g unsalted butter (150g melted, 250g softened)
- 100g white chocolate, plus extra to finish
- 350g icing sugar
- 3 tbsp passionfruit curd
- 1 passionfruit
Method
Step 1
Heat the oven to 180°C/ 160°C fan/ gas 4. Grease 2 x 20cm cake tins then line with baking paper.Step 2
Add the flour, caster sugar, lemon zest, baking powder and ¼ tsp salt to a large bowl and whisk briefly to combine.Step 3
Tip the eggs, milk, oil and 1 tsp vanilla into a jug and whisk until smooth.Step 4
Make a well in the centre of the dry ingredients and pour in the egg mixture. Mix until you have a smooth batter.Step 5
Stir in the melted butter and then evenly pour the batter between the prepared tins. Bake for 25-30 mins until browned and a skewer inserted into the middle comes out clean. Set aside to cool completely.Step 6
To make the buttercream, melt the white chocolate in the microwave or in a bowl set over a pan of simmering water. Once fully melted, set aside to cool a little.Step 7
Add the butter, icing sugar and remaining 1 1/2 tsp vanilla to a bowl and whisk together for 4-5 mins until very pale and fluffy. With the mixer or electric whisk still running, pour in the melted white chocolate and pinch of salt and continue beating for another 30 secs until smooth.Step 8
When you’re ready to assemble, place one cooled cake on a plate or board. Top with 3-4 heaped tbsp buttercream and spread this evenly across the surface. Spoon the curd on top before sandwiching together with the second cake, placing it top side down.Step 9
Add more buttercream to the tops and sides of the cake, using an offset spatula or palette knife to smooth the edges. Top with some shaved white chocolate and the pulp of 1 ripe passion fruit before serving.