frosting Archives - Cakeophilia

Who doesn’t love passionfruit? They’re so good with that zingy sweet and that tropical taste. They taste just like summer.

It’s pretty common in Australia and New Zealand to use passionfruit to make a thin icing for pouring over sponge cakes or custard slice (I’ll have to post about that some day!) but they also make incredibly creamy, bouffant frosting, so loaded with flavour that all you need underneath is a plain, soft vanilla Buttercake.

It’s kind of retro- like a childhood dream that never quite happened, but believe me, you have never had passionfruit augmented cake like this. It will change your world.

If you’re feeling very posh, you can sieve the seeds out before adding the passionfruit to the frosting mixture- but I don’t bother… All those black seeds dotting the pale yellow frosting is a herald of the joyous flavour to come! Why hide what you are?

Such a simple, elegant and luscious teatime treat.

Passionfruit Frosted Buttercake

Makes a 20cm square cake

Buttercake

ingredients

185g salted butter
1 cup caster sugar
3 eggs
1 tsp vanilla
1 1/2 cups self raising flour
1/3 cup cornflour
1/3 cup milk

mixing

Line the bottom and sides of a 20 cm square cake pan with baking paper.

Beat the butter and sugar together until the mixture is light and creamy. Beat in the eggs, one at a time, until combined. Add the vanilla and mix well. Sift the flour and cornflour over the mixture and add the milk. Mix to combine, then beat the mixture until it is light and creamy.

Spread the cake mixture into the prepared pan, and bake at 175°C for approximately 25 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cool the cake on a wire rack. When the cake is cold, frost roughly with the passionfruit frosting.

Passionfruit frosting

ingredients

150g unsalted butter, softened
150g icing sugar
1/2 cup passionfruit pulp (about 6)
pinch salt
pinch citric acid

mixing

Beat the butter until smooth and creamy. Add the icing sugar and beat until very light and fluffy. Beat in the passionfruit pulp, salt and citric acid. The citric acid is not strictly necessary, but it adds a beautiful sparkle to the passionfruit flavour.