Kirsten Tibballs' Passionfruit Sponge
Experience a burst of tropical delight with Kirsten Tibballs' Passionfruit Sponge, made with Bulla Thickened Cream.
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Cooking tools:
- Kitchen scale
- Fine-mesh sieve
- Cake pan
- Cooling rack
- Oven
- Whisk
- Mixing bowl
- Saucepan
- Spatula
- Spoon
- Plate
- Parchment paper
- Can opener
Ingredients
- 5 eggs (250g)
- 1 tsp vanilla bean paste
- 130g caster sugar
- 130g plain flour
- 2g salt
- 25g unsalted butter
- 600mL Bulla Thickened Cream
- 60g caster sugar
- 1 tin passionfruit pulp
- desiccated coconut
- icing sugar, for dusting
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