Passion fruit cake with popping candy

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I baked this cake for a sport’s relief charity bake-off at work. I was very experimental and I was not sure if this was going work. Luckily people seemed to enjoy it!

The outside of the cake is white butter cream and the inside is bright, yellow sponge. I used Sugarflair coloring paste to achieve the vivid color. They are a bit pricey but won’t effect the flavor of your cake like the cheaper colorants tent to do. The passion fruit is from a pre-made coolly with 100% pure passion fruit. Unfortunately I forgot to take a picture of the popping candy but you can buy them in most grocery stores or online. It’s best to use unflavored popping candy.

Prep time Baking time Temperature Difficulty Servings
45 minutes 25 minutes 200C / 180C fan hard 16 slices

Here is what you will need.

For the sponge cake

  • 450g self raising flour
  • 1 tbs baking powder
  • 450 g caster sugar
  • 225g softened butter
  • 2 tbs of milk
  • 8 medium eggs
  • 200ml sunflower/olive oil
  • 1 tbs vanilla extract
  • 1 tsp yellow coloring paste

Icing and, topping and decorations

  • 350g royal icing sugar
  • 150g soft butter.
  • 4 tbs of passion fruit coolly
  • 200g bitter dark chocolate
  • popping candy
  • yellow coloring paste

JFP_5493The ingredients. I forgot to add the popping candy to the picture and some more eggs!

JFP_5493Add 450g self raising flour.

JFP_5506Add 1 tablespoon of baking powder.

JFP_5512Add 450g caster sugar.

JFP_5538Add 225g of soft butter, followed by 2 tablespoons of milk. This will help to loosen up the mixture.

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JFP_5581Add 8 beaten eggs to the ingredients.

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JFP_5610Add 200ml of sunflower oil. I used olive oil instead. When using olive oil make sure the oil has a neutral taste. It it has a strong olive oil flavor it will significantly change the taste of your cake. I also found that using oil adds some additional moisture to the cake after baking.

JFP_5615Add 1 tablespoon vanilla extract.

JFP_6392JFP_5619Add 1 teaspoon of Sugarflair coloring paste. Add more for a brighter color.

JFP_5630Beat the ingredients together using a mixer.

JFP_5633The mixture will be very lumpy in the beginning, but just keep on beating for about 5 minutes until smooth.

JFP_5645JFP_5650JFP_5658Divide your mixture equally into 3 or 4 28 cm buttered cake tins. Depending on how high you want your cake to rise. I used 3 tins. Don’t worry too much about the exact sizes of your tins. As long as the mixture fills half of your tin it should work fine. It’s also very important to butter your tins even if they are non stick. This creates less resistance when the cake is rising and will help it keep its shape. Also bang your tins on the counter before you put them in the oven. This will help get rid of any access air in the batter and will give the cakes a more leveled rise.

JFP_5727Bake at 180C (fan assisted) for 25 minutes.

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Once the sponges have finished baking turn them out on cooling racks. Wait until they are completely cooled before you start icing.

JFP_5746Cream together 150g butter and 300g of royal icing sugar. Royal icing sugar hardens better compared to other icing sugars.

JFP_5750If you have lumps in your icing sugar use a sieve to break up the lumps.

JFP_5752Beat it until fluffy and smooth. The longer you beat it the whiter the icing will get.

JFP_5764If your cake is slightly uneven, use s sharp knife to level it.

JFP_5768Start adding your icing sugar to the cake.

JFP_5773In a separate bowl add about 8 table spoons of the icing mixture and 2 tablespoons of your passion fruit coolly . Beat until smooth.

JFP_5774Add 4 tablespoons of the icing sugar and passion fruit coolly mixture to each layer if the cake (The cake has 2 layers)

JFP_5778Continue icing the cake and adding the icing to each layer of the cake followed by the icing and coolie mixture. Once you have iced your cake with a thin layer of icing on the outside, put it in the fridge to harden for about 20 minutes. This is called a crumb coating. When you put the rest of your icing on you will get a smoother finish.

JFP_5820After the cake has been in the fridge for 20 minutes, add the rest of the icing.

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JFP_5759Break up and melt 200g bitter dark chocolate.

JFP_5781Add your popping candy to a non stick baking sheet.

JFP_5798Add your melted chocolate to the popping candy. Make sure your chocolate has cooled a bit before you do this.

JFP_5802Let the chocolate set. To speed up this process you can put the sheet with the chocolate and popping candy in the fridge for a few minutes.

JFP_5844For the topping of the cake use 5 tablespoons of the icing mixture. 1/2 teaspoon of yellow coloring paste, 2 tsp of passion fruit coolly and 50g of icing sugar to increase the thickness. Mix until smooth and add to the top of the cake. It should be thick enough not to run down the sides of the cake.

JFP_5873Spread the topping out evenly.

JFP_5879Your chocolate and popping candy would have set by now. Break or cut them into pieces and decorate the side of your cake.

JFP_5942This should be the end result.

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The contrast of the yellow sponge against the white icing sugar looks very pretty.

Perfect for Easter!

Enjoy!

Comments
2 Responses to “Passion fruit cake with popping candy”
  1. dina says:

    i love the color. it looks delicious!

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