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Butter cake with passionfruit cream cheese icing


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4

Ingredients

12 portion(s)

Cake Mixture

  • 440 grams raw sugar
  • 250 grams Butter
  • 1 teaspoon Vanilla Bean Paste
  • 4 free range eggs XL
  • 340 grams Self Raising Flour
  • 25 grams Corn Flour
  • 220 grams Milk

Icing

  • 250 package cream cheese, softened slightly
  • 2 --- passionfruits (pulp only)
  • 220 grams icing sugar
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Recipe's preparation

    This is a gorgeous moist cake - it's dangerously good and so simple! The passionfruit icing just finishes it beautifully.
  1. Preheat oven to 160*c fan forced.


    Grease a 22cm springform baking tin with butter and line the bottom with baking paper***.


    Add 440gms raw sugar to TM bowl and process 5 secs | sp 10.


    Add 250gms butter, bring together 5 secs | sp 6.


    Add butterfly, beat 30 secs | sp 4.


    Add 4 eggs, 1 tsp vanilla bean paste, beat 10 secs | sp 3.


    Add 340gms self raising flour and 25gms corn flour and 220gms milk and mix 40 secs | sp 6.


    Pour into a prepared springform baking tin and bake for 45-60 minutes until a skewer comes out clean from the centre.


    Allow to sit in cake pan for 5 mins and then turn out onto wire rack to cool completely.  


    Icing: 


    Scoop passionfruit pulp from fruit or put frozen cubes into TM bowl mill 40 secs | sp 9. (Omit this step and leave seeds whole if you prefer, just add passionfruit and continue with recipe below)


    Roughly cut cream cheese into 2cm cubes with spatula and add to TM bowl with 220gms icing sugar and whip 40 secs | sp 4. 


    Spread generously onto cake with spatula once cake has completely cooled.


    Store in air tight container on the bench, or in the fridge. If you store in the fridge, allow cake to come back to room temp before eating (this will ensure the texture is lovely and soft).

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Accessories you need

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Tip

***the easiest way to get the baking paper the right size is to put the baking tin on a square of baking paper, draw a ring around the outside with a marker and cut it out with scissors. You will have a precise circle which will sit nicely inside the tin and mean your cake will come out easily. 

Enjoy!!! 

For the 'story' beind this recipe, have a read of my blog at www.asliceofvi.blogspot.com.au - you can also follow me on Facebook //www.facebook.com/asliceofvi


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Great classic butter cake flavour, easy to make...

    Submitted by ThermoSal on 12. August 2018 - 18:13.

    Great classic butter cake flavour, easy to make and a good sized cake! Thanks!!

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  • Great tasty cake! Awesome for last minute great...

    Submitted by ajbrown on 9. January 2017 - 13:24.

    Great tasty cake! Awesome for last minute great occasions cakes

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  • looooooove!!!the icing alone

    Submitted by ashdash05 on 26. August 2016 - 09:07.

    looooooove!!!the icing alone was yummy, paired well with the cake. will make again and again! highly recommend lining the tin so it sits higher than the top of the tin, mine did rise high.

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  • So quick, easy and DELICIOUS.

    Submitted by mei_flower on 25. August 2016 - 11:17.

    So quick, easy and DELICIOUS. Was a hit with the whole family, they wanted to eat the icing by itself!

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  • I've been looking for a

    Submitted by jjwall@iinet.net.au on 22. October 2015 - 01:03.

    I've been looking for a decent butter cake for ages and have finally found one! This one is a winner!!!!

    I only mixed it for 20 seconds on speed 6 though (instead of 40 seconds) to avoid over mixing. It was light, fluffy and moist!

    I also got 30 cupcakes out of the batter but be warned......only fill the cases no more than 1/3 to 1/2 full! Anymore, and they will spill over the sides. 

     

    Delicious x

     

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  • I love this cake, it's my go

    Submitted by Juliavh on 31. July 2015 - 08:07.

    I love this cake, it's my go to cake for any occasion and I mix it up using round spring form tins or square. I use different icings sometimes but the passion fruit is amazing! It's moist, fluffy and so easy. Thank you for creating and sharing this recipe!

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  • best cake!!! Love this recipe

    Submitted by Womby_81 on 7. June 2015 - 03:28.

    best cake!!! Love this recipe - have made it three times now & it's delicious - great consistency & texture. An absolute winner - thank you tmrc_emoticons.) 

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  • Gorgeous & moist! 

    Submitted by clairesossen on 25. April 2015 - 09:25.

    Gorgeous & moist! 

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  • I love this recipe but I

    Submitted by ChicagoJo on 6. February 2015 - 14:07.

    I love this recipe but I still see you have speed 6 after you add the flours and milk.

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  • Great results from this

    Submitted by ChicagoJo on 22. November 2014 - 08:10.

    Great results from this recipe and very generous amount of batter, I made two cakes with it.

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  • This cake and icing is

    Submitted by Jaceyk on 29. June 2014 - 23:06.

    This cake and icing is amazing and soooo easy to make

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  • Thank you for sharing this

    Submitted by jasmine1 on 14. June 2014 - 14:57.

    Thank you for sharing this delicious cake recipe. It is simply Devine and so easy to whip up!

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  • How yummy is this cake! Makes

    Submitted by julia_526 on 12. May 2014 - 17:24.

    How yummy is this cake! Makes a decent size cake but not 1 piece was left at family lunch.  Not bad for an amateur baker  tmrc_emoticons.)

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  • Yes it certainly is Renate.

    Submitted by MontoMum on 18. April 2014 - 21:33.

    Yes it certainly is Renate.  Icing was just divine and the cake so lovely and moist.  Had another piece for afternoon tea today.  Just yummy.  Not good for my waist though.  Thanks Vi for sharing.

     

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  • yum- this is delish

    Submitted by Renate Lazarus on 18. April 2014 - 21:11.

    yum- this is delish

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  • Hi Elisha-Vi. Just made this

    Submitted by MontoMum on 15. April 2014 - 13:28.

    Hi Elisha-Vi.

    Just made this recipe (it's in the oven at the moment).  The batter looks and tastes AWESOME.  Just a couple of questions.  I used butter straight from fridge, and the butterfly just wouldn't spin (not good for motor either).  So I just whipped the butter with the sugar until it was combined, then added the vanilla and eggs and inserted the butterfly then.

    Also when is the butterfly supposed to be taken out.  Don't think the butterfly should be used on any speed higher than 4 as it may strain the motor (After adding the flours it says to use Speed 6).  

    Just clarifying. .  tmrc_emoticons.)  Maybe I just should've used softened butter and the butterfly would've spun for me.

    Will let you know how yummy it is.  Mmmmm-mmmmmm.

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  • (No subject)

    Submitted by MontoMum on 14. April 2014 - 21:15.

    tmrc_emoticons.;)

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  • yes correct - thanks for your

    Submitted by Elisha-Vi on 14. April 2014 - 12:24.

    yes correct - thanks for your help!

    will fix up now. tmrc_emoticons.) 

     

    Elisha-Vi Raso 

    'A slice of Vi'

    http://asliceofvi.blogspot.com.au/

    https://www.facebook.com/asliceofvi

     

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  • Hi there.  Just read this

    Submitted by MontoMum on 14. April 2014 - 11:14.

    Hi there.  Just read this recipe (I have a few passionfruits I want to use), and noticed the icing ingredients are incorrect.  220 gms milk should perhaps be 220 gms icing sugar.  

     

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