prep: 30mins
cook: 15mins
serves: 10-12


  • 5 eggs (250g)
  • 1 tsp vanilla bean paste
  • 130g caster sugar
  • 130g plain flour
  • 2g salt
  • 25g unsalted butter
  • 600mL Bulla Thickened Cream
  • 60g caster sugar
  • 1 tsp vanilla bean paste
  • 1 tin passionfruit pulp
  • desiccated coconut
  • icing sugar, for dusting

Kirsten Tibballs' Passionfruit Sponge


  1. Preheat the oven to 170°C.
  2. To make the vanilla sponge, whisk the eggs, vanilla bean paste and caster sugar together to create a thick foam. Fold through the sifted flour and salt, melt the butter and add a little bit of the sponge mixture to the butter before folding it back through the sponge. Divide the sponge evenly between three lined 20cm cake tins. Sprinkle with coconut and dust with icing sugar.
  3. Bake at 170°C for 15 minutes or until it bounces back when you press on the surface. Remove from the oven and, after sitting in the tins for 5 minutes, remove the sponges from the tins and place them on a cooling rack.
  4. To make the whipped cream filling, place the Bulla Thickened Cream, sugar and vanilla in a bowl and whisk until a firm consistency is achieved.
  5. To assemble, spread a layer of the whipped cream filling on top of a sponge that has been placed on your presentation plate, then drizzle with passionfruit juice. Repeat with the remaining two sponges. Place the remaining cream on top then drain some of the juice from the passionfruit and garnish with the pulp.