Frosted Passion Fruit Buttercake

8
Servings
20m
Prep Time
50m
Cook Time
1h 10m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (244.5 g)
  • Calories 731.4
  • Total Fat - 35.5 g
  • Saturated Fat - 19.4 g
  • Cholesterol - 408.3 mg
  • Sodium - 156.3 mg
  • Total Carbohydrate - 91.2 g
  • Dietary Fiber - 3.6 g
  • Sugars - 71.1 g
  • Protein - 16 g
  • Calcium - 92.1 mg
  • Iron - 2.7 mg
  • Vitamin C - 2.2 mg
  • Thiamin - 0.2 mg

Step 1

Grease a 20cm round cake pan and line base and side with baking paper, extending paper 2cm above pan edge.

Step 2

Beat butter, sugar and vanilla in a small bowl of an electric mixer until light and fluffy and then beat in eggs, one at a time, until combined and then transfer to a large bowl.

Step 3

Add sifted flour, milk and passionfruit in two batches and stir until smooth and then spoon into prepared pan and smooth over the top.

Step 4

Cook in a moderately slow oven (160C) for 50 minutes, or until a skewer inserted into the centre comes out clean.

Step 5

Remove from oven and stand cake in pan for 15 minutes and then turn out onto a wire rack to cool completely.

Step 6

To make frosting, combine icing sugar, butter and milk in a small bowl and beat with a wooden spoon until smooth.

Step 7

Spread frosting over top of cake and soon over extra passion fruit.

Tips & Variations


No special items needed.

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