Lemon and meringue passion fruit cake

Ingredients

Kgs
Cake mix
Satin Crème Cake Mix Plain | Patisserie 0.500
Egg 0.175
Oil 0.150
Water 0.112
Classic Lemon | Patisserie 0.025
Meringue
Egg white 0.125
Sugar 0.200
Bavarois
Bavarois Neutre | Patisserie 0.125
Warm water 0.125
Classic Passion Fruit 0.200
Chantypak | Patisserie 0.500
total 2.237

Method

  • Add the egg, oil & water to the Satin Creme Cake Plain Mix. 
  • Mix with a flat beater on slow for 2 mins, scrape down, and then on medium for 3 mins. 
  • Split mixture into 2 prepared spring-form 8” tins.
  • Whip up the egg whites with a whisk till firm peaks, add the sugar slowly till dissolved. 
  • Split this between the 2 tins on top of the cake batter. 
  • Bake at 180°C for 1 hour approx.
  • Place the Bavarois powder in a mixing bowl and the water and stir til dissolved, pour in the Chantypak, whisk into soft peaks.
  • Add the Vivafil and stir through gently.
  • Once cakes are cooled, fill with the cream filling. 
  • Drizzle Vivafil Passionfruit  on top. 

Passion fruit: Rich in antioxidants that are said to boost immune system, to help improve insulin sensitivity, reduces anxiety!