Fluffy Passion Fruit Cake with Tropical Syrup
A wonderfully light and airy cake bursting with the bold, tangy flavor of passion fruit. Drizzled with a glossy tropical syrup, every slice is an exotic treat that's surprisingly simple to make and impossible to resist.
🛒 Ingredients
20 servings
- 3 large eggs
- ¾ cup (180 ml) vegetable oil
- 2 cups (400 g) granulated sugar
- 3 cups (375 g) all-purpose flour
- 1 cup (240 ml) strong passion fruit juice
- 1 tablespoon (11 g) baking powder
- 1 cup (200 g) sugar (for syrup)
- ½ cup (120 ml) water (for syrup)
- Pulp of 1 passion fruit (for syrup)
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Directions
- 1
Preheat oven to 355°F (180°C). Grease and flour a 10-inch (25 cm) cake pan.
- 2
Using a stand or hand mixer, beat eggs, sugar, and oil on high speed for 5 minutes until pale and fluffy.
- 3
Add flour and passion fruit juice alternately, mixing on medium speed until the batter is smooth and well combined.
- 4
Fold in baking powder gently with a spatula, taking care not to deflate the batter.
- 5
Pour into the prepared pan and bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
- 6
While the cake bakes, make the syrup: heat water and sugar in a saucepan over medium heat, stirring constantly until slightly thickened — just before the thread stage.
- 7
Remove from heat, stir in the passion fruit pulp, and let cool slightly.
- 8
Turn the cake out while still warm, spoon the syrup generously over each slice, and serve.
💡 Chef's Tip
Use freshly squeezed passion fruit juice for the most vibrant flavor. The syrup can be made a day ahead and refrigerated — warm it gently before serving.
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