Passionfruit Tea Cake

Passionfruit Tea Cake

Cake.

  • 1 cup passionfruit tea, boiled and steeped for 5 minutes
  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup vegetable oil
  • pink and purple food coloring, if desired

Buttercream.

  • 4 ounces cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 2-3 tablespoons good-quality seedless strawberry or raspberry jam or jelly
  • 1 teaspoon vanilla
  • 3 cups powdered sugar
  • 1 tablespoon meringue powder

 

Cake.

Preheat the oven to 350 and spray three 6-inch cake pans with non-stick spray.  Brew the tea and set aside to steep.

In a large bowl, whisk together the flour, sugar, baking soda, baking powder and salt.  Whisk in the eggs, vanilla, oil and tea, and whisk well for about two minutes until smooth and well combined, then whisk in the food coloring.  Divide the batter between the pans and bake for about 18-20 minutes, until a toothpick in the center comes out clean.  Set the pans on a wire cooling rack, cover loosely with a clean kitchen towel and cool completely before frosting.

 

Buttercream.

In the bowl of your stand mixer fitted with the whisk attachment, beat the cream cheese, butter, jam and vanilla until smooth.  With the mixer on low, add the powdered sugar and meringue powder until combined, then whip on medium high for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy.  Add more or less powdered sugar as needed to achieve the right consistency for spreading or piping.

Remove the cooled cakes from the pans and use a sharp knife to slice off the domed tops.  Fill and frost with the buttercream.


Recipe from Curly Girl Kitchen
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