Ingredients
Cake Mixture
- 440 grams raw sugar
- 250 grams Butter
- 1 teaspoon Vanilla Bean Paste
- 4 free range eggs XL
- 340 grams Self Raising Flour
- 25 grams Corn Flour
- 220 grams Milk
Icing
- 250 package cream cheese, softened slightly
- 2 --- passionfruits (pulp only)
- 220 grams icing sugar
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 160*c fan forced.
Grease a 22cm springform baking tin with butter and line the bottom with baking paper***.
Add 440gms raw sugar to TM bowl and process 5 secs | sp 10.
Add 250gms butter, bring together 5 secs | sp 6.
Add butterfly, beat 30 secs | sp 4.
Add 4 eggs, 1 tsp vanilla bean paste, beat 10 secs | sp 3.
Add 340gms self raising flour and 25gms corn flour and 220gms milk and mix 40 secs | sp 6.
Pour into a prepared springform baking tin and bake for 45-60 minutes until a skewer comes out clean from the centre.
Allow to sit in cake pan for 5 mins and then turn out onto wire rack to cool completely.
Icing:
Scoop passionfruit pulp from fruit or put frozen cubes into TM bowl mill 40 secs | sp 9. (Omit this step and leave seeds whole if you prefer, just add passionfruit and continue with recipe below)
Roughly cut cream cheese into 2cm cubes with spatula and add to TM bowl with 220gms icing sugar and whip 40 secs | sp 4.
Spread generously onto cake with spatula once cake has completely cooled.
Store in air tight container on the bench, or in the fridge. If you store in the fridge, allow cake to come back to room temp before eating (this will ensure the texture is lovely and soft).
This is a gorgeous moist cake - it's dangerously good and so simple! The passionfruit icing just finishes it beautifully.
Tip
***the easiest way to get the baking paper the right size is to put the baking tin on a square of baking paper, draw a ring around the outside with a marker and cut it out with scissors. You will have a precise circle which will sit nicely inside the tin and mean your cake will come out easily.
Enjoy!!!For the 'story' beind this recipe, have a read of my blog at www.asliceofvi.blogspot.com.au - you can also follow me on Facebook //www.facebook.com/asliceofvi
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Great cake - I took it to a work function and it had rave reviews. I didn't have passionfruits so I added some fresh lime to the icing which was really nice. I still think passionfruit icing would amazing though 😊
Great classic butter cake flavour, easy to make and a good sized cake! Thanks!!
Great tasty cake! Awesome for last minute great occasions cakes
looooooove!!!the icing alone was yummy, paired well with the cake. will make again and again! highly recommend lining the tin so it sits higher than the top of the tin, mine did rise high.
So quick, easy and DELICIOUS. Was a hit with the whole family, they wanted to eat the icing by itself!
I've been looking for a decent butter cake for ages and have finally found one! This one is a winner!!!!
I only mixed it for 20 seconds on speed 6 though (instead of 40 seconds) to avoid over mixing. It was light, fluffy and moist!
I also got 30 cupcakes out of the batter but be warned......only fill the cases no more than 1/3 to 1/2 full! Anymore, and they will spill over the sides.
Delicious x
I love this cake, it's my go to cake for any occasion and I mix it up using round spring form tins or square. I use different icings sometimes but the passion fruit is amazing! It's moist, fluffy and so easy. Thank you for creating and sharing this recipe!
best cake!!! Love this recipe - have made it three times now & it's delicious - great consistency & texture. An absolute winner - thank you
Gorgeous & moist!
I love this recipe but I still see you have speed 6 after you add the flours and milk.
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