250 gram butter, softened
1 cup caster sugar
3 eggs, separated
2 cups self-raising flour
3/4 cup buttermilk
1/4 cup passionfruit pulp - around 6 passionfruits or you can use tinned passionfruit if fresh is not available
What to do
Preheat the oven to 180°C (NOT fan forced). Grease and lightly flour an 8 inch baking tin.
Using a hand or stand mixer, beat the butter and sugar until light and fluffy. Add the egg yolks one a time and beat until combined. Transfer the mixture to a large bowl and fold in he flour and the buttermilk. Add the passionfruit pulp and mix to combine.
Beat egg-whites in a clean small bowl with an electric mixer until soft peaks form. Fold into the cake mixture taking care not to over-mix. Spread mixture into the prepared tin and bake for about 40 minutes. Stand for minutes before turning onto a wire rack to cool.
Prepare a batch of my buttercream icing. The recipe can be found here. Add a few teaspoons of passionfruit powder which can be found at The Essential Ingredient and mix well.
Fill and layer the cake with buttercream. Use the remaining buttercream to cover the cake.
For a cake that's a little bit extra, fill the cake with my passionfruit curd recipe! Cover with the wonderful passionfruit buttercream.