Raspberry Passionfruit Sponge Cake - Queen Fine Foods
Nothing quite compares to the elegant simplicity of a sponge filled with jam and cream. We have recreated this great cake to include a fragrant raspberry
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at queen.com.au.
Ingredients
- <p>60g butter</p>
- <p>1 ½ cups (185g) frozen raspberries, thawed</p>
- <p>2 large egg yolks, lightly beaten</p>
- <p>1/3 cup (75g) caster sugar</p>
- <p>1 cup (150g) plain flour</p>
- <p>1 tsp baking powder</p>
- <p>6 large eggs, at room temperature</p>
- <p>¾ cup (165g) caster sugar</p>
- <p>1 tsp Queen Master Blend Pure Vanilla Extract</p>
- <p>75g unsalted butter, melted</p>
- <p>2 cups (500ml) thickened cream</p>
- <p>2 tbsp (25g) icing sugar</p>
- <p>2 tsp Queen Master Blend Pure Vanilla Extract</p>
- <p>1 ½ cup (225g) icing sugar</p>
- <p>2 tbsp (40ml) passionfruit pulp (from approx 1 ½ passionfruits)</p>
- <p>Fresh raspberries</p>
- <p>Pomegranate seeds</p>
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