Passion Fruit (Lilikoi) Sponge Cake - Hawaii
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
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.
Pairs Well With
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.