Mango Passionfruit Cake

Cake Base


Mix the Dawn® Golden Genoese Cake Base, water (1) and oil for 1 minute on slow speed, scrape down and then 4 minutes on medium speed. Add the remaining water (2) and mix for 2 minutes on slow. Deposit in a prepared 7 inch round tin and bake at 160⁰C for 40-45 min in a fan oven (ideally using a ring mould).

Sugar Syrup


Place the sugar and water in a pan, boil together and then cool.

Passionfruit Cream


Add the fond powder to the water and mix until fully dissolved. Lightly whip the cream and then fold in the fond mixture.

Passionfruit Ganache


Boil the cream, pour it onto the chocolate in a bowl and let it sit for 2 mins. Stir until there are no chocolate solids left and add Dawn® Passionfruit Compound until you get a homogeneous consistency. Let it set in the fridge for 2-3 hours.

Mango Curd


Bring the mango puree, lemon juice, sugar and butter to a boil in a pan.

In a separate bowl, whisk the eggs and add the boiled mixture gradually, ensuring continuous whisking to avoid scrambling the egg. Tip: Leave some boiled mixture in the pan so that while cooking the curd doesn't stick to the bottom of the pan.

Transfer the whole mixture to the pan, return to the stove and boil for 3-4 mins until it thickens and pass it through a sieve.

Cool for 3-4 hours in the fridge.


  • Trim the top of the cake sponges and then cut in half so you have two layers.
  • Using a circular object (approx. 2 inches in diameter) place it in the centre of the two cake layers and cut a circle from each.
  • Apply sugar syrup on both cake layers.
  • Using a round nozzle pipe the cream (like big dots) on the outer and inner circle of the first layer.
  • Mash the Dawn® Delifruit Classic Mango and place in a piping bag. Pipe the mango filling inbetween the borders of the cream, followed by passionfruit ganache.
  • Place the next layer of the cake on top of the first one.
  • Starting from the outer edge pipe dots with the cream.
  • Randomly pipe mango curd and passionfruit ganache.
  • Garnish the top using fresh mango pieces, fresh passionfruit pulp, strawberries, blackberries with edible gold paint or glitter and fresh flowers.

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Mango Passionfruit Cake

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