Passion Fruit Sponge Cake with Meringue Buttercream
Spring hosting is the perfect excuse to serve a bright and elegant Easter dessert, and this Passion Fruit Sponge Cake with Meringue Buttercream delivers fresh seasonal flavor in every bite. Light, citrusy sponge layered with silky meringue buttercream makes this spring dessert recipe a beautiful centerpiece for Easter brunch, spring gatherings, and holiday entertaining.
Why did my sponge cake turn out dense instead of light?
A dense sponge cake usually happens when the batter is overmixed or the eggs were not whipped enough. Sponge cakes rely on air whipped into the eggs for lift, so gently fold the flour to keep that air in the batter.
Why did my sponge cake collapse after baking?
A sponge cake can collapse if it is undercooked, the oven door was opened too early, or the batter lost too much air while mixing. Always bake until a toothpick comes out clean and avoid opening the oven during the first 20 minutes.
Why is my sponge cake dry?
Sponge cake becomes dry if it is overbaked or missing enough moisture. Check the cake a few minutes before the recommended bake time and consider brushing the layers with a simple syrup for extra moisture.
Why did my sponge cake sink in the middle?
A sinking center is usually caused by undermixing the eggs, underbaking, or sudden temperature changes. Make sure the eggs are fully whipped and allow the cake to cool gradually.
How do I keep my sponge cake fluffy?
The key is properly whipping the eggs and folding ingredients gently. Use room-temperature eggs and fold the flour carefully with a spatula rather than stirring vigorously.
Why is my sponge cake rubbery?
Rubbery texture usually happens when too much gluten develops from overmixing the flour. Always fold the dry ingredients slowly and stop mixing as soon as everything is combined.
Can I make sponge cake ahead of time?
Yes! Sponge cake actually slices and frosts more easily when chilled. Wrap the cooled cake tightly and store it in the refrigerator for up to 2 days or freeze it for up to 2 months.
How do I prevent sponge cake from sticking to the pan?
Line the bottom of the pan with parchment paper and lightly grease the sides. This helps the cake release cleanly without tearing.
Bake with me!
Passion Fruit Sponge Cake with Meringue Buttercream
Ingredients
For the Sponge Cake:
- 7 large Eggs separated, room temperature
- 1/2 tsp. Cream of Tartar
- 3/4 cup Granulated Cane Sugar
- 1/4 tsp. Fine Sea Salt
- 2 tsp. Vanilla Extract
- 1 cup All Purpose Flour
- 1/4 cup Potato Starch
- 1/3 cup Heavy Cream
- Zest of 1 Lemon
For the Meringue Buttercream:
- 6 Egg Whites
- 1 3/4 cup Granulated Cane Sugar
- 1 1/2 cups Softened Butter
- 2 tsp. Vanilla Extract
- 1/4 tsp. Fine Sea Salt
For the Passion Fruit Curd:
- 1 cup Passion Fruit Pulp
- 1/3 cup Granulated Cane Sugar
- 1 tsp. Lemon Juice
Instructions
To Make the Sponge Cake:
- Preheat oven to 350F. Butter two 9″ cake pans and line the bottoms with parchment paper. Set aside.
- In a small bowl, combine the flour and potato starch. Mix well, then set aside.
- Divide the egg whites into the bowl of a stand mixer fitted with the whisk attachment, and the yolks into a separate small bowl.
- Add the cream of tartar to the whites to beat on Medium-High speed until frothy, about 2-3 minutes.
- Gradually add the sugar in a steady stream while beating, then increase speed to HIGH for 1-2 minutes, until stiff peaks. The whites should be glossy and hold a firm peak.
- In the yolks bowl, add the lemon zest, vanilla, and fine sea salt. Beat vigorously for 1 minute.
- While the stand mixer is on Medium-Low speed, gradually pour in the yolks.
- Shift a third of the flour mixture into the bowl, then use a spatula to fold it in. Be careful not to deflate the air whipped into the egg whites. Repeat sifting and folding in the remaining flour mixture until combined.
- Heat up the heavy cream in either the microwave or a small saucepan JUST until warm to touch, about 10-30 seconds. Pour along the sides of the bowl, then fold together with a spatula.
- Evenly divide the batter between the prepared cake pans.
- Bake until evenly golden on top, about 20-22 minutes. Let cool in the cake pan for 20 minutes, then transfer to a wire rack to cool completely.
To Make the Meringue Buttercream:
- Place the egg whites and sugar together in a large metal bowl. Add a few inches of water to a small saucepan over medium high heat, bring to a boil, then place the metal bowl on top. This will act as your double boiler.
- Whisk until the sugar has completely dissolved, about 5-6 minutes. Use your fingers to pinch a small amount together and feel for any graininess. Keep whisking until completely smooth.
- Immediately transfer the bowl to your stand mixer fitted with the whisk attachment. Beat until stiff peaks and the bowl has cooled down to room temperature, about 10-15 minutes. If the bowl is still warm but the mixture has come to firm peaks, let cool off in the fridge for 10-15 minutes.
- Switch the whisk to the paddle attachment. Add the softened butter a few tablespoons at a time to beat until smooth. The buttercream should come out thick, creamy, and silky smooth!
- Fold in the vanilla and fine sea salt.
To Make the Passion Fruit Curd:
- Add 3/4 cups of the passion fruit pulp to a high speed blender. Pulse until very smooth. Use a fine mesh strainer and spoon to strain the pulp into a saucepan. Add the sugar and lemon juice to the saucepan, as well.
- Place the saucepan over medium heat, bring to a boil, stirring consistently, then simmer on LOW for 8-10 minutes, until slightly thickened. Let cool completely until cool to touch. You still want it slightly runny before adding to the cake, but you don’t want it warm or it will melt the buttercream.
To Assemble the Cake:
- Add a dollop of the frosting to your cake plate then the first completely cooled cake layer. Use an offset spatula to add half of the meringue buttercream, then repeat with the second cake layer and remaining buttercream. Add the mostly cooled passion fruit curd on top. Use the back of a spoon to help evenly spread on top.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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Can I make this with another fruit curd or sauce? Thinking lemon or lime curd? Any suggestions?
absolutely!! any fruit could substitute with equal parts and would truly work wonderful!
loved this recipe!
Did you blend the passion fruit pulp with the seeds?
hi naya! yes, I did and then strained afterwards 🙂