Recipes>Passionfruit Recipes

Wee Sponges with Passion Fruit Curd & Italian Meringue

by James Morton from How Baking Works

Easy

Makes 12 muffin-sized cakes

From James Morton, these delicate wee sponges are accompanied by a tangy passionfruit curd and crisp Italian meringue. A light but scrumptious sponge recipe.

Discover more delicious Cake recipes

From layer cakes to loaves

From the book

How Baking Works

James Morton

How Baking Works

Learn to use the science of baking for great results

Simple, step-by-step recipes

Stunning, inventive cakes and bakes

Buy From

Introduction

If you like things light – things that make you feel like you’ve actually just eaten nothing at all – this recipe is for you.

This is a glorious sponge that can be made in any form. I’ve made it in wee cupcake cases because I believe it works well from an aesthetic perspective, but you could use it for madeleines, financiers or as a bigger cake, too. All I know is that the light sponge, sharp curd and sweet meringue make for a brilliant combination.

Although the title might make this sound daunting, this recipe is simple. There are just three processes involved: making a sponge, making a curd and making meringue, and this recipe is good practice for each.

Tags

Ingredients

Essential kit

You will need a 12-hole bun tin, 12 cupcake cases and an electric mixer.

Method

Preheat your oven to 190°C/170°C fan/Gas 5. Line a 12-hole bun tin with cupcake cases.

For the sponge, melt the butter in a pan on a high heat, then continue to heat until it goes a deep brown colour. Once it has reached this stage, remove from the heat and let it cool down.

Into a large bowl, weigh out the caster sugar, eggs and yolk. Using an electric mixer, whisk these together for 5-10 minutes until they form a light foam with almost stiff peaks. Slowly drizzle in the melted, cooled butter, whisking all the time, until completely incorporated.

Fold in the flour gently using a large metal spoon. Then, working quickly so the air doesn’t escape, scoop the mix into your cupcake cases. Place in the oven and bake for 15-20 minutes, until golden brown, light and springy. Leave to cool in the tin.

Whilst the cakes are baking and cooling, make the passion fruit curd. Scoop the flesh out of the passion fruits and into a pan, then add the butter, egg, yolk and sugar. Whisk everything together, then place on a medium heat and cook until the curd is noticeably thicker, stirring all the time. Pour into a jug or jar and keep in the fridge until needed.

To make the Italian meringue, first make sure you’re familiar with the principles (see page 220 of How Baking Works and watch the video below). Whisk the egg whites in a clean bowl to stiff peaks. Weigh the caster sugar and water into a pan. Place on a medium heat and stir until the sugar has dissolved, then stop stirring and bring to a boil. Continue to the soft ball stage – 118°C on a thermometer, or exactly 30 seconds of furious boiling. Slowly drizzle this mixture into your meringue, whisking on the highest speed all the time. Your Italian meringue is ready.

Build the cakes. Drizzle a heaped teaspoon of passion fruit curd over each cake. Load your Italian meringue into a piping bag with a nozzle of your choice, and pipe a swirl onto the top of each cake, before browning with a blowtorch or drizzling with more curd. These will keep in or out of the fridge in an airtight container for several days.

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Cancel reply

Your review

Name *

Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .

Be the first to leave a review

Ingredients

Method

More James Morton recipes

View all

Soft or Crusty Rolls

by James Morton from Brilliant Bread

The Best Chocolate Cake

by James Morton from How Baking Works

More Cake Recipes

View all

Pistachio Yule Log

by Philip Khoury from Beyond Baking

Boozy Mint Tiramisu

by Remi Idowu from Sugar & Spice

More Family Friendly Recipes

View all

Jamie Oliver’s 5-minute Tasty Toppers

by Jamie Oliver from Eat Yourself Healthy

The Batch Lady’s Sausage and Cranberry Breakfast Muffin Rolls

by The Batch Lady from The Batch Lady Saves Christmas

Get our latest recipes, features, book news and ebook deals straight to your inbox every week