I absolutely love the exotic, floral perfume of passionfruit. This beautiful sponge is delicately flavoured with the juice of this delightful fruit and then sharply contrasted with a glaze that, whilst simple, packs a real flavour punch! I strained the pulp and used only the juice of the fruit to flavour the sponge as my kids would not be too keen on the seeds in the cake but please, feel free to use the seeded pulp if you don’t mind them.


For the sponge

  • 1½ cups self raising flour
  • ¾cup caster sugar
  • ¹⁄³ cup vegetable oil
  • ½cup cold milk
  • 3 large eggs
  • 1 tsp vanilla
  • ½ tsp salt
  • Pulp/Juice of 5-6  passionfruit 0g caster sugar

For the glaze

  • Pulp of 1 passionfruit
  • 3-4 tbs icing sugar


Preheat the oven to 180°c

  1. Separate the eggs and whisk the whites until stiff
  2. Mix all the other ingredients in a large bowl
  3. Add a large spoon of the egg whites to the batter and fold it in carefully
  4. Fold in the rest of the egg whites
  5. Transfer the batter into a prepared loaf tin and bake for 25-30 minutes or until a toothpick inserted comes out clean
  6. Cool the cake in the tin for 5 minutes before turning out onto a wire rack to cool completely
  7. When the cake is cool, mix the passionfruit pulp with the icing sugar to make a simple glaze. Pour over the cake and serve