I’ve finally baked every cake in one of the chapters in Rose’s Heavenly Cakes! The last one on my sponge cakes list is the white gold passion genoise. I was lucky enough to find frozen passion fruit puree at the little “Mi Tienda Latina” grocery store in downtown Kitchener by the bus depot. This cake has a lot of different components and a lot of steps to it, but none of those steps are anything we haven’t done before as part of this bake-through. I’m going to let the pictures do most of the talking again this time, since there are a lot of them!
To start off with, I got out and weighed/measured all of the ingredients for all of the various components of this cake. Many of them needed to either thaw or come to room temperature, so I figured getting everything set out at once was the easiest way to do things.
Genoise Ingredients
Curd Ingredients
Syrup Ingredients
Custard and Buttercream Ingredients
Whew! That’s a lot of bowls! Time to start consolidating some of those things.
I used a recipe from the Pillsbury Cookbook. Everyone loved it. Even people who normally don’t go for cake finished off their pieces. I didn’t bother dusting it with grated coconut because of my own personal tastes. I like the flavour of coconut, but the texture isn’t my favourite, so this was perfect for me.