- Serves: 6-8
- Cook Time: 45 minutes
- Prep Time: 25 minutes
- Effort: medium
- 50 g self-raising flour
- a pinch of salt
- 3 large eggs, separated
- 175 g caster sugar
- grated zest of 1 limes
- 6 passion fruit
- 150 ml single cream
- 150 ml milk
- a pinch of cream of tartar
- 2 papaya, sliced
- 300 ml double cream, whipped
For the rhubarb compote:
- 450 g rhubarb, chopped into 2.5cm pieces, leaves discarded
- 75 g caster sugar
- 1 vanilla pod
- 4 tbsp water
- grated zest and juice of 1 limes
1. Preheat the oven to 180°C/gas 4. Grease and line a 20cm sandwich cake tin.
2. Sift the flour and salt into a large bowl.
3. In another bowl, whisk the egg yolks with the sugar until pale. Add the grated rind of one lime.
4. Halve the passion-fruit and scoop out the pulp. Rub the passion fruit pulp through a sieve into a bowl. Whisk the sieved passion-fruit into the egg mixture. Fold in the flour and salt, then add the single cream and the milk.
5. Whisk together the egg whites with a pinch of cream of tartar until stiff. Using a metal spoon carefully fold the beaten egg whites into the passion-fruit mixture. Pour this into the prepared cake tin.
6. Put the cake tin into a roasting tin and pour in boiling water until it comes halfway up the sides of the cake tin. Bake for 40-45 minutes until set and cooked through. Test whether the cake is cooked through by inserting a skewer into the centre of the cake. If the skewer comes out clean the cake is cooked. If not, bake for a further 5 minutes and test again. Cool the cake on a rack.
7. While the cake is baking, make the rhubarb compote. Place rhubarb, 75g caster sugar and vanilla pod in a non-reactive saucepan. Add the water, lime juice and zest. Bring to the boil, reduce heat, cover and cook gently for 5-10 minutes until the rhubarb is tender. Cool and chill.
8. Serve slices of the passion-fruit cake accompanied by a dollop of rhubarb compote, slices of papaya and whipped double cream.
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