The Joye Navigation

December 11th, 2013

Vanilla Cake with Lime Passionfruit Icing.


Regular readers know that I bake like other people exercise. Often. Sometimes daily.

The last couple of months, I ‘ve been so slammed that baking (and all its therapeutic powers) have had to take a back seat.

Thus, there is a large stack of recipes sitting in a pile ready for me to attack over the holiday break.

This cake was one of them. The flavours in the title are really what makes the world go round. Show me anyone who doesn’t like  vanilla, passionfruit and lime..?

Turns out it is as delicious as the adjectives promise and dead easy.

It’s a crowd pleasing, keeper cake.


 Vanilla Cake with Lime Passionfruit Icing.

1 1/2 cups sifted plain flour
1 1/2 teaspoons Baking Powder
1/4 teaspoon salt
125g butter, softened
1 cup sugar
2 large eggs, room temperature
1/2 teaspoons vanilla extract
1/2 cup milk

Heat the oven to 200 degrees and line a 20 x 4 cm cake pan with baking paper.

Sift the flour, baking powder and salt into a large mixing bowl. On a low speed beat in the butter one heaped teaspoonful at a time until the mixture resembles coarse breadcrumbs. Beat in the sugar a third at a time then the eggs one by one. Add the vanilla and milk and beat on medium-high until blended.

Pour batter into the prepared pan and bake for 30 to 35 minutes until a wooden skewer inserted in the center comes out clean.

Cool cake in the pan on a wire rack for 5 minutes and then remove and allow to cool completely.

For The Icing…
120 gm softened butter
30ml milk
2 passionfruit
1 tablespoon vanilla
Half a lime
4 cups sifted icing sugar

To make the icing; cream butter for 2 mins, add the milk, vanilla essence and passionfruit pulp, then add ½ sifted icing sugar. Beat for 3 mins. Add remaining icing sugar and beat another 3 mins. Add a squeeze of lime juice – then taste it. A squeeze more if you like it a little sour.


  • Sarah

    Sigh. I love to bake but with just myself and hubby at home, there’s not enough people to feed. I’d get so fat if I baked as often as I want to.

  • Janet

    Hi Sarah, I often bake and cut the cake in half, then cut up the half cake into servings for 2 or 3 and freeze. So we can enjoy home baked cake without wasting it, or over indulging. Small frozen servings are very handy to pull out of the freezer and take to work for morning tea treat. Mosts cakes freeze pretty well if wrapped well.

  • Elle

    Looks gorgeous! How do you stay so slim when baking so often? Do you have incredible self control and only taste a little?

Share on Facebook Share on Facebook

Back to top

class show
Paula Joye Paula Joye

Don't Miss Out!

The Joye

A weekly newsletter from PJ including exclusive offers and best of week.

Or follow here