Passion Fruit Berry Whipped Cream Cake

Prep Time: 10 mins | Cook Time: 55 mins | Course: Dessert | Serves: 22

A tender crumbed whipped cream sheet cake topped with passion fruit buttercream and berries with splatters of passion fruit curd. Inspired by Zoe Francois of Zoe Bakes Cakes https://www.zoebakes.com/2021/05/08/strawberry-passion-fruit-sheet-cake/

Whipped Cream Cake:

1 cup butter, softened + more for pan

2 cups sugar + more for pan

1 Tbsp vanilla

1 tsp almond extract

3 eggs

3 cups cake flour

2 tsp baking powder

1 tsp salt

½ cup buttermilk

1 cup heavy cream, whipped to medium peaks

Passion Fruit Swiss Meringue Buttercream:

6 egg whites

2 cups sugar

3 cups butter, softened

1 pinch of salt

1 tsp vanilla

½ cup passion fruit curd

Berries:

3 cups raspberries or sliced strawberries

2 Tbsp sugar, or to taste

2 Tbsp mint, minced

1 lime, zested and juiced

Passion Fruit Curd:

1 cup frozen passion fruit

3 eggs

1 lemon, zested and juiced

¾ cup sugar

½ cup butter, cut into tablespoons

Preheat the oven to 350°. Butter a 9.13 baking dish and sprinkle with 1-2 tablespoons of sugar over the sides and bottom of the pan, set to one side. In a stand mixer with the paddle attachment, cream butter, sugar, and extracts for 5 minutes. Add eggs, one at a time, while mixing on low speed. Turn the mixer off, measure flour, baking powder, salt, and buttermilk over the mixture, turn on low speed, and mix until just incorporated. Whip the heavy cream in a clean mixing bowl and fold the whipped cream in by hand with a rubber scraper. Spread batter into the prepared pan evenly and bake for 35-40 minutes or until a toothpick tester comes out batter-free, or registers a minimum of 200° when tested with an instant thermometer. Make the buttercream while the cake bakes.

Place a stand mixing bowl over a small saucepot with a couple of inches of water in it. Turn on medium-low heat. Whisk egg whites and sugar constantly until the mixture is warm to the touch and the sugar has melted. Place the mixing bowl on the stand mixer with the whisk attachment and whip to stiff peaks, and the mixture has cooled. Begin adding the butter, 1 tablespoon at a time. When incorporated and the buttercream is smooth, add salt, vanilla, and ½ cup of passion fruit curd. 

Gently fold berries, sugar, mint, lime zest, and lime juice together in a small mixing bowl. Let set and marinate until ready to spoon over the cake.

To make the passion fruit curd, whisk passion fruit, eggs, lemon zest, lemon juice, and sugar in a medium-sized saucepan until well stirred. Turn to low heat and cook, stirring constantly until thickened and bubbly. Take off the heat and stir one tablespoon of butter in at a time. It will continue to thicken as it cools. Store any leftovers in the refrigerator; the curd should last about 2 weeks.

Spread a generous amount of buttercream over the cooled cake, then top with the berries. Splatter some extra curd decoratively over the berries, slice and serve with a spoonful of curd, garnishing each piece of cake.