Passionfruit Tea Cake

Passionfruit Tea Cake, Raspberry Buttercream, Swirled Buttercream Cake, Silver Carriage Cake Topper, Curly Girl KitchenWe're just one week away from the due date for our second baby boy, and I can hardly believe it.  I keep thinking of things I need to clean, make, buy and organize, and I'm sure I'm forgetting something important.  And then there's the feeling that I need to give Phoenix extra love and attention this week before his entire world is disrupted when we bring home his newborn baby brother and he never gets me all to himself again.

Of course, I thought I should also bake and decorate one more cake before the baby comes, since I'll have far less free time in the next few months.  While sipping a cup of passionfruit tea (because, sadly, even half a cup of coffee has been giving me a headache lately) and revisiting some old blog posts, I saw a recipe for a Black Tea Spice Cake I made a few years ago, and I immediately began working on a new recipe to test using passionfruit tea....




Passionfruit Tea Cake, Raspberry Buttercream, Swirled Buttercream Cake, Silver Carriage Cake Topper, Curly Girl Kitchen

Passionfruit Tea Cake, Raspberry Buttercream, Swirled Buttercream Cake, Silver Carriage Cake Topper, Curly Girl Kitchen

Passionfruit Tea Cake, Raspberry Buttercream, Swirled Buttercream Cake, Silver Carriage Cake Topper, Curly Girl Kitchen

Passionfruit Tea Cake, Raspberry Buttercream, Swirled Buttercream Cake, Silver Carriage Cake Topper, Curly Girl Kitchen

Passionfruit Tea Cake, Raspberry Buttercream, Swirled Buttercream Cake, Silver Carriage Cake Topper, Curly Girl Kitchen



This cake is incredibly soft, tender and moist, delicately fruity in flavor, and of course, so pretty to look at.  Cakes should always be pretty, in my opinion.  I paired the cake with a raspberry cream cheese buttercream, since I had raspberry jam on hand, but strawberry would be really nice, too.

For the finishing touch, I topped my cake off with the lovely silver princess carriage candle holder from Silver Celebrations London, and I just love how perfect it is with the flirty piped swirls of buttercream.

Phoenix is just waking up from his nap, so it's time for me to go... And if I don't manage a new post next week, well, you'll know it's because I'm having a baby, and I'll see you back here soon.  In the meantime, enjoy a cup of coffee (or a glass of wine) for me, and a big slice of cake.




Passionfruit Tea Cake, Raspberry Buttercream, Swirled Buttercream Cake, Silver Carriage Cake Topper, Curly Girl Kitchen

Passionfruit Tea Cake, Raspberry Buttercream, Swirled Buttercream Cake, Silver Carriage Cake Topper, Curly Girl Kitchen

Passionfruit Tea Cake, Raspberry Buttercream, Swirled Buttercream Cake, Silver Carriage Cake Topper, Curly Girl Kitchen

Passionfruit Tea Cake, Raspberry Buttercream, Swirled Buttercream Cake, Silver Carriage Cake Topper, Curly Girl Kitchen

Passionfruit Tea Cake, Raspberry Buttercream, Swirled Buttercream Cake, Silver Carriage Cake Topper, Curly Girl Kitchen

Passionfruit Tea Cake, Raspberry Buttercream, Swirled Buttercream Cake, Silver Carriage Cake Topper, Curly Girl Kitchen

Passionfruit Tea Cake, Raspberry Buttercream, Swirled Buttercream Cake, Silver Carriage Cake Topper, Curly Girl Kitchen

Passionfruit Tea Cake, Raspberry Buttercream, Swirled Buttercream Cake, Silver Carriage Cake Topper, Curly Girl Kitchen



Recipe Notes:
  1. Please review this post and this post for baking tips, as I test and bake all my recipes at high altitude.
  2. Although my brewed passionfruit tea was a bright, beautiful pink, when mixed in with the eggs and other ingredients, the batter turned an unappealing grayish-green color.  I added a drop or two each of pink and purple gel food coloring for a prettier cake color.  The buttercream is a natural pink color, tinted only by the jam.
  3. This is a small cake, which I baked in three 6-inch pans.  For a standard-sized cake, double the cake recipe and bake in three 8 or 9-inch pans, increasing the baking time by a few minutes until the cakes are done.  You'll need about 1 1/2 times the amount of buttercream for a larger cake.
  4. The buttercream recipe listed below is plenty if you're just frosting the cake with a spatula, but you'll always need more if you're going to pipe the frosting on, like the swirls I piped around the sides of the cake.  You may need to use more or less powdered sugar to achieve the right consistency for spreading or piping, as the cream cheese and jam will make this a softer frosting than a standard buttercream.  I used Wilton Tip 1M for the piping, and you can view a video tutorial here.  A note of caution, though: this piping technique applies a LOT of frosting around the sides of the cake, which is very heavy, and on my little 6-inch cake, the frosting actually weighed more than the cake itself. Upon cutting the cake, the slices wanted to fall outwards and I had to go ahead and cut the rest of the cake so that it didn't collapse outwards.  So, if you use this piping technique, my advice would be to keep the cake refrigerated until an hour or two before serving, and then quickly slice and serve the entire cake, storing any leftover slices in tupperware.  You could also try using a smaller tip than the 1M tip I used, to apply less frosting around the sides.
  5. The silver carriage candle holder topper is from Silver Celebrations London.


Passionfruit Tea Cake
printable


Cake.
  • 1 cup passionfruit tea, boiled and steeped for 5 minutes
  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup vegetable oil
  • pink and purple food coloring, if desired
Buttercream.
  • 4 ounces cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 2-3 tablespoons good-quality seedless strawberry or raspberry jam or jelly
  • 1 teaspoon vanilla
  • 3 cups powdered sugar
  • 1 tablespoon meringue powder

Cake.
Preheat the oven to 350 and spray three 6-inch cake pans with non-stick spray.  Brew the tea and set aside to steep.

In a large bowl, whisk together the flour, sugar, baking soda, baking powder and salt.  Whisk in the eggs, vanilla, oil and tea, and whisk well for about two minutes until smooth and well combined, then whisk in the food coloring.  Divide the batter between the pans and bake for about 18-20 minutes, until a toothpick in the center comes out clean.  Set the pans on a wire cooling rack, cover loosely with a clean kitchen towel and cool completely before frosting.

Buttercream.
In the bowl of your stand mixer fitted with the whisk attachment, beat the cream cheese, butter, jam and vanilla until smooth.  With the mixer on low, add the powdered sugar and meringue powder until combined, then whip on medium high for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy.  Add more or less powdered sugar as needed to achieve the right consistency for spreading or piping.

Remove the cooled cakes from the pans and use a sharp knife to slice off the domed tops.  Fill and frost with the buttercream.

Recipe from Curly Girl Kitchen

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