- 3/4 cup all-purpose flour*
- 2 1/2 teaspoons baking powder
- 4 large eggs
- 2 tablespoons + 3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
- 1/8 teaspoon cream of tartar
- 2 cups whipping cream
- 1/2 cup passion fruit pulp/puree
- 1 teaspoon vanilla extract
Topping: Crème Chantilly
- 1/2 cup heavy whipping cream
- 2 teaspoons Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon vanilla extract
- Optional: One 6 ounce bar white chocolate
- Cocoa powder, as needed
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 375°F.
- Butter and flour an 8 or 9 inch square cake pan, cut a square piece of parchment paper and line bottom of pan and set aside. Sift together flour and baking powder and set aside.
- Separate eggs, make sure that no egg yolk enters egg whites as egg whites do not whip when traces of yolk is present.
- In bowl whip egg yolks for a minute. Add first listed 2 tablespoons sugar and whip until mixture is light in color and makes thick ribbons, about 10 minutes. Set aside.
- In separate bowl whip egg whites, second listed 3 tablespoons sugar and cream of tartar on medium speed to soft medium peaks. Using a hand held spatula fold whipped egg whites into whipped egg yolk mixture. Do not overfold to prevent the mixture from collapsing.
- Add half of the flour and gently fold until incorporated, add the remaining flour and combine ensuring a light mixture. Scrape in pan and place in oven.
- Bake until the center of cake bounces back when lightly pressed with a finger or an inserted toothpick comes out clean, about 33-37 minutes.
- Combine heavy cream, passion fruit puree and vanilla extract. Due to and depending on the acidity of passion fruit, this mixture may thicken all on its own. If it thickens more than the whipping cream was, when first poured, thin out the mixture with a few teaspoons of water. Do not add more passion fruit juice as thickening would increase.
- Spoon the mixture onto the cake. If needed, prick surface of cake with a fork to increase absorption.
- Whip cream, sugar and vanilla to medium peaks and spread onto cake and place in the refrigerator.
- The chocolate bar can be grated on the large eyes of a box grater or make chocolate shavings: Chop chocolate bar into small pieces and place 2/3 of it in a microwave proof bowl. Set 1/3 of remaining chocolate aside.
- Select a saucepan which will nicely hold the above bowl. Fill saucepan with one inch of water and bring to a boil.
- Once boiling turn to very low simmer and then place chocolate bowl on top. Stir constantly until chocolate is nearly melted and has reached 115°F.
- Remove from heat and allow cooling to 112°F. Add remaining non melted chocolate and stir until most of chocolate has melted.
- Using a metal offset spatula spread chocolate very thinly onto a granite or marble countertop. When chocolate starts to set and has the consistency of leather, scrape chocolate upwards using the spatula to create shavings.
- Place on cake and sprinkle with cocoa powder.
IMPERIAL SUGAR INSIGHT
NOTE: Frozen passion fruit puree can be found in specialty or Latin grocery stores.