This cake had me muttering under my breath and licking the spoon—sometimes at the same time.
It all started on a humid Sunday afternoon. My fridge held one lonely lemon, a few overly ripe passion fruits, and half a tub of double cream I couldn’t bear to throw away. I thought it would be an easy bake—whisk and go—but let’s be honest: my first attempt was a full-on tropical trifle disaster. The sponge was underbaked, the cream slid off like sunscreen on a hot day, and I completely forgot to dry the passion fruit pulp. The whole thing was a slippery mess.
But I’m stubborn. After three (yes, three) retests, I finally cracked the code: the perfect balance between zingy lemon, silky cream, and tart passion fruit—without the whole thing collapsing like a failed soufflé.
Let me walk you through how I fixed it.
Why This Recipe Actually Works
At first, I didn’t think the lemon curd layer would add much. I was so wrong.
What makes this cake sing is the layering—sharp lemon curd, smooth whipped cream, and tangy passion fruit pulp. It’s light and refreshing, despite being rich and multi-layered.
Also? Most versions over-sweeten the cream or under-whip it. Mary’s version keeps it just sweet enough to let the fruit shine. And when you whip the cream to soft peaks, it spreads like silk and stays in place beautifully.
Ingredients (And Why They Matter)
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Baking Spread (225g) – Makes the sponge lighter and fluffier than butter. I tried butter once—too dense.
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Self-Raising Flour (225g) – No need for extra baking powder. Don’t swap for plain flour—it just won’t rise the same.
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Caster Sugar (225g) – Dissolves quickly. Granulated sugar made it gritty. Not worth it.
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Lemon Zest (1 small lemon) – The aroma alone is worth it. Skipping it is like skipping sunshine.
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Double Cream (450ml) – Needs to be cold. Warm cream turns into a sad puddle.
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Passion Fruit (4) – Go for wrinkly ones. If they’re smooth, they’re not ripe yet.
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Lemon Curd (4 tbsp) – Use good-quality or homemade. Cheap versions taste like lemon-flavored sugar.
Make It Yours (Without Wrecking It)
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Egg-Free? I tried aquafaba. It rose… then collapsed by teatime. Not worth it here.
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Dairy-Free Cream? Oatly whippable worked great! Just chill it properly first.
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Fruit Swap? Mango was meh—too mellow. Raspberries are a great backup when passion fruit’s out of season.
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Flourless? Tried almond flour once—turned into pudding. Tasty, but not this cake.
Mistakes I’ve Made (And How to Avoid Them)
| What Went Wrong | Why It Happened | How to Fix It |
|---|---|---|
| Cream melted everywhere | Cake was still warm | Let layers cool completely—even chill briefly |
| Fruit sank into the cream | Pulp too wet | Dab pulp with a paper towel |
| Sponge too dense | Used butter instead of baking spread | Stick with baking spread for fluffiness |
| Soggy middle | Overfilled tins or underbaked | Use same-size tins and bake until golden |
How to Make Mary Berry’s Lemon & Passion Fruit Cake
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Preheat oven to 180°C (160°C fan). Line and grease three 20cm sandwich tins—these sponges are delicate.
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In a large bowl, whisk together eggs, baking spread, self-raising flour, caster sugar, baking powder, and lemon zest. Use an electric hand mixer for 1–2 minutes until pale and fluffy.
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Divide batter evenly between tins and level the tops. Bake for 22–25 minutes, until golden and just pulling from the sides.
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Let them cool fully on a wire rack. If your kitchen is warm, pop the layers in the fridge for 10 minutes before assembly.
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Whip the double cream to soft peaks—it should hold its shape but still look glossy.
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Scoop pulp from 3 passion fruits, blot with paper towel if too wet.
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Layer it up: lemon curd, whipped cream, passion fruit pulp—repeat for each sponge layer. Top it off with cream swirls and fresh passion fruit on top.
TIPS FROM MY KITCHEN
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I still use my old metal cake tins—they give a better rise. Non-stick ones? Sometimes leave soggy sides.
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Chill your mixing bowl and beaters before whipping cream. It whips faster and holds better.
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A serrated knife is my go-to for leveling domed cake tops. Neater stacks, fewer wobbles.
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If your passion fruits are super sharp, a light dusting of icing sugar on top balances it out nicely.
STORAGE + SERVING
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Fridge: Keeps well for 2–3 days in an airtight container. After that, it starts tasting like… fridge.
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Freezer: Wouldn’t recommend—the cream goes grainy and sad.
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Serve with: Fresh raspberries, a scoop of vanilla ice cream, or just a strong cup of tea.
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Leftover whipped cream? Pop it on pancakes the next morning. You’ll thank me later.
FREQUENTLY ASKED QUESTIONS
Q: Can I use shop-bought lemon curd?
A: Absolutely. Just make sure it’s thick and tangy. Some cheaper ones taste like lemon-flavored sugar glue.Q: What if I only have two cake tins?
A: Totally fine. Bake two layers, then slice one in half horizontally once cooled. You’ll need a serrated knife—and maybe a little faith.Q: Can I make this the night before?
A: Yes! Bake the sponge layers and whip the cream in advance. Just don’t assemble it until a few hours before serving for the freshest texture.Q: How do I know when my cream is whipped enough?
A: Look for soft, slightly floppy peaks. Stop before it turns grainy or stiff.Q: Do I need to sieve the passion fruit pulp?
A: Not unless you hate seeds. I love the crunch, but you can run it through a fine sieve if you prefer it smooth. -
