Try This Delicious Gluten and Dairy Free Passion Fruit Sponge Cake Recipe


The fluffy, cloud-like mashed potatoes are easy to make and extremely fluffy. Gluten-free and dairy-free, this passionfruit sponge cake tastes just like its regular counterpart, perhaps even fluffier and softer. You can serve this cake by simply icing it with passionfruit icing or you can add a layer of whipped cream in the middle, just slice the cake in half after it has cooled completely. Have fun!

An Easy Recipe for Gluten and Dairy-Free Passion Fruit Sponge Cake:

Prepare time: 5 mins, Cook time: 30 mins, Total time: 35 mins, Serves: 12

You will need:

5 room temp eggs, yolks, and whites separated
⅔ cup caster sugar
Light olive oil, 100ml
150 grams of self-raising flour, sifted
1 teaspoon baking powder

Passion Fruit Icing:

Sifted pure icing sugar, 1 cup
Pulp of 1 or 2 passion fruits
Lemon juice - optional


Follow These Steps:

* The fan-forced oven should be preheated to 170 degrees Celsius. Bake in a pan lined with baking paper that is 20cm square or round. The sides should not be greased (this helps the airy batter climb the walls of the tin).

* Whip egg whites in a mixer for 3-4 minutes until stiff peaks form. Slowly add half the caster sugar. with mixer Run and whip until glossy.

* In a new bowl, combine the egg yolks and remaining sugar. Whisk for 3 minutes until pale and creamy. Add the oil and whisk again. Stir in the flour and baking powder until just combined.

* Gently fold in a third of the glossy egg white mixture at a time into the egg yolk mixture. The cake batter should be poured into the cake pan and baked for 30 minutes.

* Remove the cake from the oven and run a knife around the edge of the cake tin to release the sides. Transfer the warm cake to a wire rack to cool completely.

* Make a paste of sugar and passionfruit pulp for the icing. If the icing is too thick, add a squeeze of lemon juice. Pour immediately. over the cake to set.

Would you like to find more Gluten and Dairy-Free treats? Check out these tags:

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