Passion Fruit Delight.

Passion Fruit Delight.

Ingredients

110g plain flour
a pinch bicarbonate of soda
80g icing sugar
6 egg whites
120g white caster sugar
1 tsp cream of tartar
1 tsp vanilla extract

FROSTING
250g white caster sugar
½ tbsp liquid glucose
2 egg whites
15g icing sugar
4 passion fruits , seeds and pulp scooped out

METHOD
1.Heat the oven to 180C/ fan 160C/gas 4. Sift the flour, bicarb and icing sugar. Whisk the egg whites until they reach medium-firm peaks then whisk in the sugar and cream of tartar to make a meringue. Whisk in the vanilla. Sift over the flour mix and fold it in with a large metal spoon, taking care not to squash all the air out. Spoon into a 25cm bundt tin (do not butter or oil it). Bake for 35 minutes or until the cake is risen, golden and springy. Run a knife carefully around the tin to loosen the cake and invert it onto a plate. Cool.

2. To make the frosting, put the sugar and liquid glucose in a pan with 125ml water. Bring to the boil and cook just until you have a clear sugar syrup. Take off the heat. Meanwhile, beat the egg whites until stiff, then continue beating, gradually pouring in the hot sugar syrup in a steady stream until the mixture is fluffy. Keep beating until the mix cools and is thick enough to spread. Beat in the icing sugar and 1 tbsp of the passion fruit juice. Spread with frosting and drizzle with the passion fruit (sieve out the seeds first if you prefer).


PER SERVING297 kcalories, protein 4.4g, carbohydrate 68.2g, fat 0.2 g, saturated fat 0g, fibre 0.7g, salt 0.3 g