Passion Fruit Mousse Cake

Name: Passion Fruit Mousse Cake
Prep time: 120 min
Total time: 120 min
Yield: 16 servings
Cuisine: Française
Ingredients: 3 eggs; 1 cup (200 g) sugar; 1 cup (120 g) all-purpose flour; 1/2 cup (120 ml) water; 1 tsp vanilla extract; 1 tbsp baking powder; 1 cup (240 ml) sparkling lemonade or light soda, for soaking; 1 can (14 oz / 395 g) sweetened condensed milk; 1 can (7 oz / 200 g) heavy cream; 1/2 cup (150 ml) concentrated passion fruit juice; 1 cup (200 ml) whipped cream, chilled; 1 ripe passion fruit, for topping; 2 tbsp sugar

By Marie Lefebvre · Updated October 12, 2026

A stunning no-bake mousse cake that layers a fluffy soaked sponge with a velvety passion fruit cream — all without gelatin or complicated techniques. It serves 16 generously and tastes even better the next day. The perfect showstopper for summer parties or family dinners.

Prep⏱️ 120 min

Servings👥 16 servings

Difficulty📊 Easy

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🛒 Ingredients

16 servings

3 eggs
1 cup (200 g) sugar
1 cup (120 g) all-purpose flour
1/2 cup (120 ml) water
1 tsp vanilla extract
1 tbsp baking powder
1 cup (240 ml) sparkling lemonade or light soda, for soaking
1 can (14 oz / 395 g) sweetened condensed milk
1 can (7 oz / 200 g) heavy cream
1/2 cup (150 ml) concentrated passion fruit juice
1 cup (200 ml) whipped cream, chilled
1 ripe passion fruit, for topping
2 tbsp sugar

🛍️ Recommended tools

🎂Moule à gâteauSee on Amazon →🪄Batteur électriqueSee on Amazon →⚖️Balance de cuisineSee on Amazon →

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Directions

1
Preheat oven to 360°F (180°C). Beat eggs, sugar, and water in a stand mixer on high for 5 minutes until the mixture turns pale and fluffy.
2
Add vanilla extract and mix briefly. Turn off the mixer, sift in the flour and baking powder, and fold gently with a spatula using bottom-to-top motions.
3
Pour batter into a greased and floured 10-inch (27 cm) springform pan. Bake 20 minutes or until a toothpick inserted in the center comes out clean.
4
Unmold while still warm and let cool completely on a wire rack before proceeding.
5
Place the cooled sponge back into the clean springform pan. Soak evenly with the sparkling lemonade — this is what makes the base irresistibly moist.
6
Blend condensed milk, heavy cream, and passion fruit juice in a blender for 5 minutes until smooth and airy.
7
Fold in the whipped cream gently with a spatula, then pour the mousse evenly over the soaked sponge.
8
Smooth the top and refrigerate for at least 4 hours, or overnight for best results.
9
Mix passion fruit pulp with sugar and spoon over the cake just before serving. Slice into 16 portions and serve chilled.

💡 Chef's Tip

For a more intense tropical flavor, use fresh passion fruit pulp instead of (or alongside) concentrated juice. The sponge must be completely cold before adding the mousse, otherwise it will melt. This cake freezes well for up to 1 month — just thaw overnight in the fridge.