Ingredients

The following ingredients have 4 Servings
  • 300ml thickened cream
  • 250g caster sugar
  • 1 teaspoon vanilla extract
  • Grated rind and juice of 1 lemon
  • 2 cups (300g) self-raising flour, sifted
  • 3 eggwhites
  • Zest and juice of 1 orange
  • 1/4 cup (60ml) lemon juice
  • 400g strawberries, quartered lengthways
  • 3-4 passionfruit, pulped
  • 2 tablespoons orange juice
  • 2 tablespoons pure icing sugar

Instruction

  • Preheat oven to 180°C. Lightly grease and line base of a 24cm springform pan. Beat cream, 175g sugar and vanilla in an electric mixer until soft peaks form. Fold in rind and flour. Beat eggwhites until soft peaks form, then fold a little into mixture.
  • Carefully fold in remaining eggwhite. Spread into pan and bake for 50 minutes.
  • For strawberry topping, combine all ingredients in a bowl and set aside 1 hour.
  • Cool cake slightly before turning out onto a wire rack over a tray.
  • Combine orange juice and zest, lemon juice and remaining sugar in a pan over low heat for 2-3 minutes, then pour over warm cake. Top cake with strawberry topping to serve.