Fluffy and Moist Passion Fruit Cake (Gluten-Free Option)

This recipe is the perfect combination between a sweet fluffy cake and a delicious passion fruit sauce, which helps the cake to stay moist.

Fluffy and Moist Passion Fruit Cake (Gluten-Free Option)

Active Time: 25 minutes | Cook Time: 30-35 minutes | Yield: 16 pieces

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Ingredients:

*Measuring Cup: 250ml

Cake:

• 3 Eggs (separate the egg whites from the yolks)
• 1 cup Caster Sugar
• 1/2 cup Vegetable Oil
• 1/2 cup Milk
• 3 tbsp Passion Fruit Juice (don’t add water)
• 1 cup All-Purpose Flour (see gluten-free option at the end of this recipe)
• 1/2 cup Cornstarch
• 1/2 tbsp Baking Powder
• A pinch of Salt

Passion Fruit Sauce:

• 1/2 cup Passion Fruit Juice (don’t add water)
• 1 tbsp Milk
• 3/4 cup White Sugar

Instructions:

Passion Fruit Sauce:

1. In a saucepan, place the passion fruit juice, milk and sugar. You can add a few passion fruit seeds (about a tablespoon) just for decoration purpose.
2. Stir over medium heat until the sauce begins to boil. Turn off the heat and let it cool completely.

Cake:

1. Preheat the oven to 350°F (177°C).
2. Line an 8×8 inch baking pan with parchment paper, allowing a 1-inch overhang. 
3. In the bowl of an electric mixer fitted with the whisk attachment, beat 3 egg whites until stiff peaks form. Remove from mixer.
4. Beat sugar, 3 yolks and vegetable oil until thick and pale yellow, about 2 minutes.
5. Add milk and passion fruit juice. Beat until well incorporated.
6. Sift flour, cornstarch and baking powder over mixture and stir with a rubber spatula or wooden spoon.
7. Gently fold egg whites into the batter in two additions.
8. Pour into prepared pan, spread the batter evenly and smooth top.
9. Bake 30-35 minutes or until a toothpick or cake tester comes out clean.
10. Immediately after taking out of the oven, still hot, make several holes across the cake using a toothpick or small knife, about 1 inch apart from each other.  This causes the sauce to penetrate some parts of the cake.
11. Spread half of the passion fruit sauce over the cake, reserving the other half for anyone who wants to put a little more sauce over their slice.
12. Allow to cool, run a sharp knife around non parchment sides to loosen and cut into squares.

To make Gluten-Free,  substitute all-purpose flour for:

• 3/4 cup White Rice Flour + 1/4 cup Potato Starch + 1 teaspoon Xanthan Gum

Other Recipes:

• Creamy Lime Ice Pops
• Chocolate Chip Marshmallow Cookies
• Instant Cappuccino Mix
• Christmas Gingerbread Cookies