Directions
- Preheat Oven and Prepare Ingredients
Preheat your oven to Gas 4 / 180°C / 160°C fan. Sift the plain flour and icing sugar into a bowl and set aside. - Whip the Egg Whites
In a large bowl, beat the egg whites with an electric whisk on high speed for 2–3 minutes until fluffy and doubled in volume. Add the cream of tartar, orange zest, and vanilla extract, whisking for another 1–2 minutes until soft peaks form. - Add Sugar Gradually
Whisk 140 g (2/3 cup) of the caster sugar into the egg whites 1 tablespoon at a time until the mixture is stiff, glossy, and holds firm peaks. - Fold in Dry Ingredients
Sift over a third of the flour-icing sugar mixture and fold in gently until just combined. Repeat with the remaining flour mixture, folding carefully to maintain the airy texture. - Bake the Cake
Pour the batter into a 2–2.5 litre (8–10 cup) bundt tin and smooth the top. Run a knife through the center of the batter to remove large air pockets and smooth again. Bake for 45 minutes until lightly golden and a skewer inserted in the center comes out clean. - Cool the Cake
Invert the cake onto a wire rack immediately after baking and leave to cool in the tin. To turn out, gently run a palette knife along the inner and outer sides of the tin to separate the cake from the base. - Prepare the Passion Fruit Syrup
Meanwhile, place the remaining 60 g (1/3 cup) caster sugar in a pan with the passion fruit pulp. Dissolve the sugar over low heat, then bring to a gentle simmer for 2 minutes until slightly thickened. Let cool for 20 minutes until pourable. - Make the Icing
Whisk together the yogurt, double cream, and icing sugar in a bowl for 2–3 minutes with an electric whisk until the mixture just holds its shape. - Assemble and Serve
Spoon and swirl the icing over the cooled cake, then drizzle the passion fruit syrup on top just before serving.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 8–10
- Difficulty: Medium
Variations & Substitutions
- Substitute lime or lemon zest for orange for a different citrus twist.
- Use mango or passion fruit coulis instead of syrup for another tropical flavor.
- Swap low-fat yogurt for Greek yogurt for a tangier, thicker icing.
Serving Suggestions
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