There were a few components to tackle: the genoise; passionfruit syrup to moisten and flavour the cake; passionfruit curd filling; white chocolate-cream cheese buttercream. Some of the parts were a bit tricky for me to make. I've baked my share of rubbery genoise with flour pellets speckling the bottom and I've witnessed what overheating the white chocolate custard base for the buttercream does to it but everything went well this time since I paid close attention to those five pages of helpful hints and tips.
This cake captured all of the deliciousness of the original. The vanilla sponge was light and moist and imbued with the tartness of passionfruit, and the zingy passionfruit curd filling was the perfect foil for the delicate but rich white chocolate cream cheese frosting. Every bite was sheer bliss.
As with most frosted layer cakes, this one did require a little bit of planning but the experience of eating it made it well worth the time and effort of making.
I'm linking this post to Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.