Coconut, White Chocolate and Passionfruit Sponge

bowl Serves 6-8

Ingredients

  • 6 Eggs, separated
  • 220 g Caster Sugar
  • 1 cup Flour, sifted
  • 500 ml Cream, whipped
  • 2 cup shredded coconut, toasted
  • 200 g Passionfruit pulp or topping
  • 200 g White Chocolate, shaved into thin shards with a potato peeler
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How to Whip Perfect Cream

Method

  • Preheat oven to 180°C. Paper and butter a 22cm diameter springform cake tin.

  • Beat the egg yolks and sugar until very thick, pale and creamy. Beat the egg whites and fold them into the yolks and sugar. Fold in the flour.

  • Pour into the tin and bake 30 minutes until well cooked or until a skewer inserted into the middle of the cake comes out clean.

  • Remove from the oven, cool completely, remove from the tin and cut the sponge through its equator into 3 equal layers.

  • Put the bottom layer onto a serving plate and spread ¼ of the cream on top. Sprinkle ½ cup of coconut and 1/3 of the shaved chocolate over the cream. Drizzle ½ the passionfruit evenly on top.

  • Place the middle layer of the sponge on top and press down gently. Spread another 1/4 of the cream over this second layer of sponge. Sprinkle another ½ cup of coconut and another 1/3 of the shaved chocolate over the cream. Drizzle the remaining passionfruit evenly on top.

  • Place the top layer of sponge on top. Spread the remaining cream evenly all over the sponge. Sprinkle the remaining coconut and chocolate over the cream.

  • Serve in wedges.

  • Smart tip: if you're short on time pick up a round sponge cake from the bakery in-store and assemble with filling.

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