Passionfruit Chiffon Cake

It’s probably no secret by now that I absolutely love passionfruit and this cake is like eating a passionfruit cloud.

Making this cake requires you to do a few things that may raise some eyebrows, but it results in a cake so impossibly light and airy, it’s worth it.

You’ll need a 23cm two-piece angel food cake tin for this recipe and a bottle that is the right size for the hole in the tin (see pic below).

Ingredients (serves 12-14)
8-10 passionfruit
300g caster sugar
240g plain flour
15g baking powder
2g fine salt
300g eggwhites (approx 10 eggs) and 140g egg yolk (approx 7 eggs)
4g cream of tartar
110ml canola oil

Passionfruit sour cream glaze
200g icing sugar
65g sour cream (full fat)
1 passionfruit


Preheat oven to 150°C fan-forced. Do NOT grease or line the tin (unlike most other bakes, we want the cake to stick to the sides of the tin).

Scrape out passionfruit pulp into a jug and whisk vigorously. If under 180ml, add some orange juice or water to make up the shortfall.

Weigh the sugar in a medium bowl. Take out 2 tablespoons’ worth to add to the egg whites later. Add the flour, baking powder and salt to the bowl and set aside.

Place the egg whites and cream of tartar into the bowl of a stand mixer. Using the whisk attachment, whip on medium-high speed until the egg whites are stiff and white. Start adding the reserved sugar to the egg whites gradually (about a teaspoon every 30 seconds) and beat until you have a white, smooth, glossy mixture.

Put the oil, egg yolks and passionfruit in a wide bowl and whisk to combine. Sift the dry ingredients over the yolk mix and combine with a silicone spatula to form a loose batter. Gently fold in one-third of the egg white mixture. Then add in the remaining egg white mixture and gently combine until no white streaks remain.

Pour the mixture into the cake tin, wiping away any batter smears around the sides or centre of the tin. Bake for 55-60 minutes or until golden and the cake around the centre tube looks dry. Wearing oven mitts, remove from the oven and immediately invert the centre tube onto a bottle. Let it hang for 2-3 hours or until the tin is completely cool.

To release the cooled cake, run a thin knife around the edge of the tin, ensuring you get right to the bottom. Turn the chiffon cake out onto a serving plate.

To make the passionfruit sour cream glaze, sift the icing sugar into the bowl of a stand mixer and add the sour cream and passionfruit. Using the paddle attachment, beat on a low speed at first, then increase to medium until combined. Add a little extra icing sugar if too wet, or a small amount of sour cream if too thick.

Spoon the glaze around the outer edge of the cake first, then over the top. Leave to set for 15 minutes before serving. Enjoy!

Recipe adapted from ‘Passionfruit cloud chiffon cake’ in Natalie Paull’s Beatrix Bakes


Passionfruit Fizz Cocktail

Prepare to meet your new favourite drink. I first tried this on Christmas day and immediately knew this cocktail was special – the perfect blend of sweet and sour, lightly fizzy and oh boy does it go down easily! Turns out I wasn’t the only one feeling this way and I’ve been inundated with requests for the recipe each time I’ve made it.

It’s super easy to make this a mocktail – just omit the alcohol.

Ingredients (makes 1 jug)
2 lemons
4 passionfruit
Approx. 300ml Bickford’s Pineapple and Passionfruit Cordial
Approx. ½ cup sugar syrup (purchased or make your own by simmering equal parts water and sugar for 10-15 mins)
Gin or vodka
1.25l chilled soda water

Juice one of the lemons, discarding seeds, and pour into a large jug. Cut the other lemon into thin slices and set aside.

Scoop out the passionfruit flesh and add to lemon juice.

Add approximately 300ml cordial, ¼ cup sugar syrup, a generous splash of gin or vodka and soda water. Adjust ingredients according to taste. Serve with lemon slices and ice. Enjoy!

Adapted from ‘Pineapple and passionfruit gin fizz’ in Woolworths Fresh Magazine, December 2022

Lemon, Mango & Passionfruit Trifle

This trifle is a cinch to put together and can be made ahead of time but looks amazing – making it the perfect Christmas dessert! Everyone will love the classic summery flavours and textural surprises and there’s no booze, so the whole family can enjoy.

Ingredients (serves 10-12)
2 cups luscious lemon curd (or bought curd if you prefer)
8 passionfruit
600ml thickened cream
1 tablespoon icing sugar
2 tspns vanilla extract
1 vanilla sponge cake, cut into squares (I bought mine, but you could use this recipe to make your own)
900g vanilla custard (I used Paul’s Double Thick Custard in French Vanilla)
2 mangoes (I used Kensington Pride)
1 packet meringue kisses
½ cup coconut flakes


Make the lemon curd and refrigerate until cool.

To make the passionfruit cream, combine cream, vanilla and icing sugar in a large bowl and beat on high speed until very thick. Gently stir through the pulp of 5 passionfruit.

Toast your coconut flakes in a frypan over a medium-high heat until golden brown and fragrant.

Cut up the mangoes into long slices, discarding the skin and pit.

To assemble the trifle, place an even layer of sponge cake squares in the bottom of the dish.

Top with vanilla custard and approximately two-thirds of the mango slices.

Crush approximately 10-12 mini meringue kisses and sprinkle over the top of the mango.

Top with approximately two-thirds of the passionfruit cream mixture and the pulp of an extra passionfruit.

Gently spoon on the lemon curd, taking care not to mix it with the cream.

Allow to set in the fridge.

Just prior to serving, spoon the remaining passionfruit cream onto the curd and then top with remaining mango slices, passionfruit pulp (I left a whole passionfruit) and toasted coconut flakes.

Recipe inspired by delicious. magazine’s ‘Mango Dacquiri Trifle’, December 2022/January 2023 issue.

Passionfruit Soufflés

Last year my family and I visited the d’Arenberg Cube in McLaren Vale and had an incredible 3-course lunch at the award winning d’Arry’s Verandah Restaurant. Everything was delicious, but a particular favourite dish was the passionfruit soufflé. While we’re looking forward to dining at d’Arry’s again soon, in the meantime we’re enjoying this copycat version that’s pretty darn close to the real thing.

Soufflés have a reputation for being difficult, but please don’t be afraid of cooking them at home – they’re really very easy. Just make sure you serve immediately as they start to ‘deflate’ quickly.

Ingredients (makes 4)
20g melted butter, for greasing
Caster sugar, for dusting
⅓ cup passionfruit pulp
1½ tablespoons caster sugar
1 tablespoon lemon juice
2 teaspoons corn flour
2 teaspoons water
3 eggwhites
2 tablespoons extra caster sugar
Icing sugar, for dusting
Whipped cream or vanilla ice cream, to serve (optional)

Preheat the oven to 180°C (160°C fan-forced).

Brush the inside of four ¾-cup ramekins with the melted butter, dust with caster sugar and place on a baking tray. 

Place the passionfruit pulp, sugar and lemon juice in a small saucepan over low heat and stir until the sugar has dissolved. Bring to the boil. Combine the cornflour and water in a small bowl and mix to form a smooth paste. Stir the cornflour paste into the passionfruit mixture and whisk continuously for 30 seconds or until the mixture has thickened. Cool the passionfruit mixture in the fridge for 5-10 mins. 

Place the eggwhites in a large bowl and beat with electric beaters until soft peaks form. Gradually add the extra caster sugar and beat until glossy. Gently fold cooled passionfruit mixture into the eggwhites until just combined. Spoon into the ramekins, smooth the tops with a butter knife and bake for 10 minutes or until risen and just golden.

Serve immediately dusted with icing sugar and with ice cream or cream. Enjoy!

Recipe adapted from Donna Hay’s ‘PASSIONFRUIT SOUFFLE’ and inspired by d’Arry’s Verandah Restaurant

Passionfruit Pie

The combination of buttery pastry, tangy passionfruit and creamy white chocolate in this pie is absolutely delicious! This is a fairly time-consuming recipe so definitely one I reserve for special occasions. I would recommend using a mixture of fresh and frozen passionfruit pulp to keep it economical unless you have an abundance of fresh passionfruit (in which case, feel free to send some my way!)

Ingredients (serves 12)
White chocolate ganache
125g white chocolate, chopped
½ cup thickened cream

1¾ cups plain flour
¼ cup icing sugar mixture
125g cold unsalted butter, cubed
1 egg, lightly beaten

Passionfruit syrup
Pulp of 4 passionfruit
¼ cup caster sugar

Passionfruit crème pâtissière
Pulp of 8 passionfruit
400ml thickened cream
1 teaspoon vanilla paste
1 wide strip lemon zest
4 egg yolks
125g caster sugar
⅓ cup cornflour
50g butter, cubed


To make the ganache, microwave the white chocolate in short bursts until melted. Add the cream and refrigerate for 2 hours until thickened.

For the pastry, place the flour and icing sugar into a food processor and add the butter. Process in short bursts until the mixture has a fine crumb consistency. Add the egg and process until the mixture just starts to come together. Turn out onto a clean bench and gather the dough together. Press into a thick disc, wrap in clingfilm and refrigerate for 15 minutes.

When the dough has chilled, roll it out on a sheet of non-stick baking paper to fit a 26cm loose-based non-stick flan tin. Carefully line the tin with the pastry, easing it into the corners. Trim any overhanging pastry, prick small holes with a fork and refrigerate for 30 minutes. Meanwhile, preheat the oven to 180°C (160°C fan-forced).

Cover the pastry with a sheet of non-stick baking paper and fill it with pastry weights. Blind bake the pastry for 15 minutes, remove the weights and paper, and bake for a further 10-15 minutes or until light golden brown. Remove from the oven and cool completely.

To make the passionfruit syrup, place the passionfruit pulp and sugar in a small saucepan with half a cup of water. Stir over low heat to dissolve the sugar, then bring to the boil, skimming the froth off the top as you go. Boil for about 2 minutes, until thick and syrupy, then remove from the heat.

For the crème pâtissière, place the passionfruit pulp into a strainer over a bowl and leave it to strain. Heat the cream in a saucepan with the vanill and lemon zest until it is just about to boil. Whisk the egg yolks and sugar in a bowl until light and creamy. Strain the cream and pour over the egg yolk mixture, whisking constantly. Add the cornflour and stir over very low heat for approx. 5 minutes. As the mixture starts to thicken, whisk more quickly until it is very thick and smooth. Cover with clingfilm and refrigerate for 20-30 minutes or until the mixture is just warmer than room temperature. Beat in the butter and the strained passionfruit juice.  

Fill the pastry with the passionfruit crème pâtissière mixture, refrigerate for 5-10 minutes and then spread the white chocolate ganache over the top. Drizzle with the passionfruit syrup and refrigerate for about 4 hours.


Recipe adapted from Julie Goodwin’s ‘Passionfruit puddle pie’ in My Family Table.

Melting Moments

Happy Birthday to me! Bakerholics Anonymous is 5 years old today 🙂 In celebration of the anniversary I am posting one of my favourite biscuit recipes: melting moments. This version has a tangy passionfruit buttercream which helps cut through the deliciously buttery biscuit – yum!


Ingredients (makes 25)
250g butter, softened
1 teaspoon vanilla extract
½ cup icing sugar
1½ cups plain flour
½ cup cornflour
Passionfruit Buttercream
90g butter, softened
¾ cup icing sugar
½ teaspoon vanilla extract
Pulp of 3 passionfruit


Line oven trays with baking paper.

Beat butter, extract and sifted icing sugar in a large bowl with an electric mixer until light and fluffy. Gently stir in sifted flour in two batches.

Preheat the oven to 160ºC.

Roll teaspoons of mixture into balls and place ~2.5cm apart on the trays. Flatten slightly with a fork.

Bake biscuits for 15 minutes or until lightly golden on the bottom. Stand 5 minutes before transferring to a wire rack to cool.

Make butter cream by beating butter, icing sugar and vanilla with an electric mixer until pale and fluffy. Stir through passionfruit pulp. If the icing is too runny, add more icing sugar.

Sandwich biscuits with butter cream. Dust with extra icing sugar and enjoy.

Note: if you do not have passionfruit, add more vanilla extract to make a vanilla buttercream or add 1 teaspoon each of lemon juice and finely grated lemon rind to make lemon buttercream.


Recipe from Grandma, adapted from the Australian Women’s Weekly

Passionfruit Slice

Passionfruit is one of my favourite fruits – I love its intense tangy flavour which, to me, tastes like summer. It should come as no surprise then, that I love this slice which pairs passionfruit with lemon in a creamy cheesecake-like layer on top of a chewy coconut-ty base – delicious! I also love it because it’s so quick and easy to make, perfect for whipping up quickly the night before a morning tea at work.


It smells so good that Bailey wouldn’t leave it alone! 

Ingredients (makes 24 pieces)
1 cup self-raising flour
1 cup desiccated coconut
½ cup caster sugar
100g butter, melted
395g can condensed milk
½ cup fresh lemon juice
4 tablespoons passionfruit pulp


Preheat oven to 180°C. Line a 16 x 26cm pan with non-stick baking paper, allowing it to hang over the sides.

Combine the flour, coconut, sugar and butter in a large bowl. Use your hands to bring it together into a dough. Using a metal spoon, press dough into the base of the prepared pan.

Bake for 12 minutes or until lightly golden. Set aside to cool.

Reduce oven temperature to 150°C. Whisk together condensed milk, lemon juice and passionfruit pulp in a large bowl until well-combined. Pour onto the cooled base and spread evenly.

Bake for 15 minutes or until just firm. Set aside to cool completely before cutting into squares. Enjoy!

thumb_IMG_0282_1024Adapted from Passionfruit Slice on


Tropical Ice Cream

This delicious, easy dessert has all the tastes of summer and is perfect served with fresh fruit on a balmy evening. thumb_img_3009_1024Ingredients (serves 6-8)
1 litre good quality vanilla ice cream
100g unsalted pistachio nuts
¾ cup desiccated coconut
Pulp of 2 passionfruit
2 tablespoons honey
Fresh fruit, to serve

Allow ice cream to soften at room temperature until just soft.

Remove pistachio nuts from shells. Cover nuts with boiling water and remove their dark skins. Dry thoroughly.

Place coconut in a dry pan and cook over a gentle heat until golden, stirring constantly. Remove from pan.

Combine ice-cream, nuts, ½ cup of the coconut, passionfruit pulp and honey. Place in a glad-wrap lined container (I use a log tin), cover and freeze for at least 2 hours

Serve topped with the remaining toasted coconut and fresh fruit. Enjoy!


Recipe adapted from Sydney Market Authority