Passion Fruit Sponge

Passion Fruit Sponge

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Ingredients

    • 240g - Passion fruit purée
    • 160g - Sugar
    • 20g - Potatowhip
    • 40g - Trehalose
    • 80g - Sunflower oil
    • 10g - Baking Powder Std
    • 120g - Pastry flour
    • 20g - Corn starch
    • qs - Icing sugar

Prepared by

    1. Mix the purée and Potatowhip using a hand blender. Mix using the third setting of your stand mixer.
    2. Mix the sugars together and add them in in 3 stages, like you would for a French meringue.
    3. Gradually combine the oil with the meringue and mix them together thoroughly.
    4. Separately, mix the remaining solid ingredients and add this to the meringue, taking care to fold the edges into the center, until the two are completely combined.
    5. Arrange it into fingerbiscuit shapes on a baking tray lined with baking paper. Bake for 355°F (180°C) for 6 minutes.

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