PASSION FRUIT (LILIKOI) SPONGE CAKE - HAWAII

 

  • Cooking Time: 20 to 25 minutes
  • Servings: 12
  • Preparation Time: 30 minutes

Ingredients

  • 8 eggs seperated
  • 2 cups sugar
  • 2 cups cornstarch
  • ½ cup flour
  • 2 teaspoons baking powder
  • 4 cups passion fruit juice
  • 3 cups whip cream
  • 4 cups powdered sugar, sifted
  • 2 teaspoons lemon juice

Directions

  • Preheat oven to 350ºF,
  • Butter and flour two 16 inch round cake pans.
  • Tap the pans to remove any excess flour, set aside.
  • Beat egg whites until firm peaks are formed, add sugar gradually and continue beating.
  • Add the egg yolks one at a time, and continue beating.
  • Stir together cornstarch, flour and baking powder.
  • Fold into the egg mixture with a large spatula.
  • Divide the mixture evenly between the two cake pans.
  • Bake for 20 to 25 minutes. Do not overbake.
  • Remove from the oven and cool 2 to 3 minutes before turning the cakes out on wire racks to cool.
  • In a medium saucepan simmer passion fruit juice until reduced to 2 cups (If you are using fresh passion fruit there is no need to reduce it).
  • Whip cream until it holds firm peaks, then gradually add 1/3 cup of passion fruit juice.
  • Layer the filling between the cooled cake layers.
  • Combine powdered sugar and lemon juice.
  • Stir in enough of the passion fruit juice to make a frosting of spreadable consistency.
  • Pour the mixture over the top of the cake and quickly (wiki wiki) spread to a smooth finish.
  • Refrigerate until ready to serve.

Notes

In honor of Kamehameha Day I thought I would share with you a recipe of a delicious Hawaiian dessert. You have to understand however that King Kamehameha would have wished this cake was available to him during his lifetime, because during his lifetime (1759-1819) the Hawaiian diet was very simple and consisted mostely of poi, fresh fish and fresh fruit.

Categories: Cake 
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