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Annabel Crabb's passionfruit curd meringue cake recipe


This is a cake that looks handsome on the plate. There are effectively six layers, but because the meringue-topped sponges are baked together, the assembly is simpler than it sounds.

The passionfruit curd recipe makes about 320g (1 cup), which is plenty to fill the cake. But do consider doubling it; passionfruit curd is a good thing to have in the fridge.

Passionfruit curd meringue cake
serves 8

 125g unsalted butter, softened
330g caster sugar
4 large eggs, separated
70g Greek-style yoghurt
1 tsp vanilla paste
150g plain flour
25g cornflour
1½ tsp baking powder
½ tsp cream of tartar
125ml thickened (whipping) cream
Icing sugar, to decorate – optional

 Passionfruit curd
55g caster sugar
2 eggs, plus 1 yolk extra
60g unsalted butter, cubed
Pulp and juice from 4 passionfruit, strained
1 tbsp lemon juice

 Preheat the oven to 180C. Grease and line two 20cm springform or loose-bottomed cake tins.

Using an electric mixer, cream the butter and 110g of the caster sugar until light and fluffy. Add the egg yolks and beat to the consistency of pale yellow shaving cream. Granted, this does not sound especially attractive, but it’s the texture you want. Beat in the yoghurt and vanilla. Sift the flour, cornflour and baking powder together and fold into the batter, then spoon half into each tin.

Whisk the egg whites to soft peaks. Gradually add the remaining 220g of caster sugar and whisk until the sugar has dissolved and the meringue is thick and glossy. Mix in the cream of tartar, then spread half the meringue over each cake base, swirling it to create a rippled surface. Bake for 25–30 minutes.

Keep an eye on the meringue tops: if they seem to be browning too quickly, tent with foil. Leave the cakes to cool in their tins for 10 minutes, then carefully remove and transfer to a wire rack to cool completely.

To make the curd, put the sugar, eggs and extra yolk into a small heatproof bowl and whisk until pale. Set the bowl over a pan of simmering water and keep whisking as the mixture heats and starts to thicken. Add the butter, cube by cube, whisking until it melts and the mixture has a custard-like consistency. Add the passionfruit juice and lemon juice and keep whisking until it thickens up again. Leave to cool. (If not using right away, transfer the curd to a lidded jar and refrigerate for up to a week.)

When both cakes and curd are cool, it’s time to assemble. Whip the cream until it’s nice and pillowy. Whichever cake has the least visually pleasing meringue top will be your bottom half: invert a cake plate over it and flip so it’s meringue-side down on the plate. Spread with curd, going right to the edges, then top with whipped cream. Use a wide spatula to help you lower the top cake into position, meringue-side up. Dust with icing sugar, if you like.

 This is an edited extract from Special Guest, by Annabel Crabb and Wendy Sharpe (Murdoch Books, $39.99)
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