This recipe takes a little planning since it’s best done over two days. Make sure to prepare the passion fruit ganache at least six hours before you need it so it has time to chill. After you bake the cake, it should stay in the fridge overnight to bring out the best flavor. So, please plan ahead to get everything just right.
 

 Fluffy Vanilla Sponge Cake
 

• When preheating the oven for my cakes, always use the 'top and bottom heat' setting. Please avoid using the fan-forced option, unless otherwise specified.
   
• Twenty minutes or longer before baking, set an oven rack in the center of the oven, and preheat the oven to 170C°/ 338F°. Using an oven thermometer will ensure even baking results each time, as every oven is different. Always go with the reading on your oven thermometer rather than the temperature you set on your oven.
   
• Grease your wire racks lightly with butter and set them aside; this step will prevent the cake from sticking to the wire rack.
   
• Use a small piece of cold butter, and gently rub the cold butter over the bottom and the sides of three 20 cm ( 8-inches) round baking pans. This technique of using a small piece of cold butter ensures an even, ultra-thin coating. Place a circle of parchment in the bottom of the pan. Add a tablespoon of all-purpose flour and tap it around the inside of the pan until all the buttered surface is covered 100%, then turn the pan upside down over a sink and tap out the excess flour. If you don’t have three pans, it’s okay to bake the cakes in stages; The cake batter will be kept at room temperature until needed.
   
• Bakers note: The egg white to yolk ratio in an egg can vary to such a degree. Therefore, weighing the egg yolks and egg whites as mentioned in the recipe and adding or reducing them if needed is advisable. Place 7 large eggs in lukewarm water for a few minutes.
   
• Bakers Note: All-purpose flour with 8-9% gluten is ideal for tender sponge cake layers; I use 9%. While 10% works, less gluten is preferable. Enhance tenderness by mixing in potato starch which is labeled as potato flour in Scandinavia.
   
• In a medium bowl, sift together 90 grams of all-purpose flour or pastry flour, 90 grams of potato starch, and one teaspoon of baking powder. To get the cake you truly deserve, sift the flour mixture twice to make the flour as aerated and light as possible."
   
• For the yolk mixture, in the bowl of a stand mixer fitted with the whisk attachment, whip 50 grams of superfine sugar, 140 grams of egg yolks, and two teaspoons of vanilla bean paste on medium-low speed until pale yellow, tripling its volume, and all of the sugar is dissolved—about 5 to 8 minutes. Set aside for now.
   
• Wipe a stainless steel bowl and the whisk of an electric mixer with a paper towel dampened with a little lemon juice to eliminate any trace of grease.
   
• Put 210 gram egg whites and a pinch of cream of tartar into the bowl. Using the whisk attachment, whip on medium high speed for about 3 minutes until the whites are glossy white. Add the sugar ( 200 grams) one tablespoon at a time over 3 minutes to make a very shiny and stiff meringue. Remove the bowl from the mixer.
   
• As soon as the meringue is done, place the whipped meringue into a large bowl, add the whipped egg yolk mixture on top, and carefully fold them together using a balloon whisk rather than a spatula. You don't want to deflate the mixture, so try to do as little folding as possible."
   
• Sift the flour/starch mixture onto the egg mixture in two increments. For maximum volume, use a balloon whisk or a large silicone spatula, and gently yet confidently fold the flour into the batter with strength! It’s better to make a few powerful folds than 15 half-hearted ones. If you don’t get it mixed in just right, you might end up with a sponge cake that’s all heavy at the bottom and too fluffy at the top. You’ll know you’ve done it right when the batter gets a bit less puffy and looks more uniform.
   
•  Use a large silicone spatula at the end of the folding to reach the bottom of the bowl and scrape the batter into the pan(s)
   
• Evenly distribute the batter among the three prepared pans, about 250 grams in each baking pan. Use your offset spatula to spread it into an even layer.
   
• Bakers Note: Give your pans just a really good spin on the table, what that does is it takes the batter up the side of the pan a little bit, just so that as it's baking, it already has an attachment to kind of move up the side of the pan. Don’t tap your baking pans on the kitchen counter to try to get things to level out, especially with this style of cake batter, because banging your pans or dropping it on the table to level the batter actually gets rid of all the air bubbles that you just incorporated into the batter. 
   
• Bake both cakes until golden brown and the top of the cake feels firm and has a pale golden colour. about 15 to 16 minutes, depending on your oven and baking pan. Mine was done at 15 minutes. To check if the sponge cake is ready after 15 minutes of baking, you should first look through the oven window rather than open the oven door. If the center appears slightly sunken, give it a minute or two longer while keeping an eye on it. Then carefully open the oven and gently press the top of the cake. It should feel firm to the touch and may have a slight bounce to it. This method allows you to monitor the cake's progress without disrupting the baking process. Because this sponge cake is going to be filled  with a cream based filling, it doesn't matter if you overbake it for a minute longer, It's better to do that than end up with a sponge cake that is wet in the bottom.
   
• Immediately without delay run a knife or metal spatula between the sides of the pan and the cake, and invert the cakes onto a prepared wire rack, remove the parchment paper, and leave them to cool completely on a wire rack.
   
• Repeat with the final layer.
   
• If not used immediately, wrap them well in plastic wrap or in a zip lock bag to keep them from drying out.
   
• Each cake layer is about 4 cm high.
   

Lemon Syrup

• Baker's Note: do this step just before assembling your cake layers.
   
• In a small saucepan over low heat, stir the 60 grams of lemon juice and 40 grams of white sugar together until the sugar has dissolved. For a syrup that really soaks into a cake, keep it reasonably runny.

Passion fruit & Ganache
 

• The un-whipped Passion Fruit Ganache must chill in the fridge for at least 6 hours before you whip it up into a fluffy passion fruit cloud to fill your cake. So, plan accordingly.
   
• Bakers note: To get that dreamy, airy texture in your ganache, use a high-quality white chocolate, such as one with 28 to 35% cocoa butter content. Something like Callebaut Velvet 32% is a solid pick for melt-in-your-mouth perfection.
   
•  Coarsely chop 150-gram good quality white chocolate; a serrated knife is best for the job. Place the chopped white chocolate into a heat-proof glass, such as a high-measuring mug, and set aside for now.
   
• Soak 3 gelatine leaves (5 grams) in a large bowl filled with cold water for at least 10 minutes. Make sure the water is super cold! Adding gelatin to this ganache provides flexibility in terms of texture and usage, from a soft and creamy consistency. 
   
• Bakers note: Passionfruit is mysterious; some are laden with pulp, others less juicy. So you never know how much pulp each fruit yields. Start with 8 passion fruits and use the extra two if some of the two look a little dry.
   
• Cut 8 passionfruit in half and scrape the pulp into a fine sieve and press out as much passionfruit juice as you can. For this recipe, you need 100 grams of fresh passionfruit juice without the seeds.
   
• Combine 100 grams fresh passionfruit juice, 20 grams glucose (optional), and 250 grams heavy cream in a medium saucepan and bring to a boil until it reaches 80C°/176F°. Remove from the heat immediately, squeeze excess water from the soaked gelatine, and stir it into the warm passionfruit cream mixture; stir with a spatula or small whisk until the gelatine leaves are completely dissolved.
   
• Quickly pour the warm passionfruit cream over the chopped white chocolate. Let the mixture sit for about 1-2 minutes before stirring. Then stir slowly with a small long spatula until smooth in the middle, and emulsify the cream and chocolate if you have an immersion blender or a stick blender, Emulsify with a hand blender until smooth.
   
• Pour the warm passionfruit ganache into a clean bowl or container. Cover the top of the ganache with plastic wrap.
   
• Refrigerate ganache overnight to firm up and to deepen the passion fruit flavors.
   
• Bakers Note: The placement in your fridge matters more than you might think. The coldest parts of your fridge, often at the bottom or near the back, can cause the ganache to cool unevenly or too rapidly. This can lead to a texture that’s less than ideal when it's time to whip it, sometimes making it grainy or too firm to achieve that perfect, smooth consistency. For best results, aim to place your un-whipped ganache in the middle of the fridge where the temperature is more consistent and not as cold as the bottom. Also, be mindful of the fridge temperature—it should be cold, but not as cold as a freezer. An overly chilly fridge can cause the ganache to set too hard, potentially leading to a grainy texture. Allowing the ganache to set properly without becoming too hard. When the ganache has cooled gently to the right consistency, it whips up beautifully, creating that silky, luscious texture. 
   
• Unwhipped frosting can be stored in the refrigerator in an airtight container with plastic wrap against the surface of the cream. If made with super-fresh cream, it will last for 3 to 5 days. 
   
• Take the bowl/container with the passionfruit ganache out of the refrigerator. The consistency is thick but will loosen up as soon as you stir into the mixture.
   
• Once you're ready to use the ganache, transfer the chilled passionfruit ganache to the bowl of a stand mixer fitted with the whisk attachment. Whip it on high speed for about one minute. Then, stop the mixer and use a spatula to scrape the sides and bottom of the bowl. Continue whipping for another minute. After that, give it one more scrape with the spatula to ensure it's thoroughly mixed and fluffy, just how you like it.
   
• Use the whipped passion fruit ganache immediately, or store any leftovers in an airtight container in the fridge. If made with super fresh cream, it will last for three to five days. Before using it again, re-whip it until fluffy, which should take about a minute or two.
   

Concentrated Raspberry Puree

• The concentrated raspberry purée can be made just a few hours before, or you can make it a day before and just have it in the fridge until you are ready to use it inside your cake.
   
• Bakers Note: When making the concentrated raspberry puree you'll find that the recipe yields more than what's required. If you'd prefer not to have extra, feel free to prepare just half of the recipe. This raspberry puree can be frozen. Just store it in an airtight container, and it should keep well for future use! I use frozen raspberries as they are often frozen at the peak of the season on the farm and may actually taste better than using fresh raspberries in the store when it´s not berry season.
   
• In a medium saucepan, combine 250 gram of frozen raspberries, the freshly squeezed juice from half a lemon, 2 tablespoons of white sugar, and 1 teaspoon of cornstarch.
   
• Place the saucepan over medium heat. Stir occasionally to prevent the mixture from burning. The goal is to just soften the berries, which should take about 5 minutes.
   
• Once the berries have softened and the raspberry mixture looks a lttle thick, remove the saucepan from the stove. Use a fork to mash the berries or transfer the softened berry mixture to a measuring cup (or any suitable container) and use a hand blender to puree the berries until smooth.
   
• Strain the sauce through a sieve to remove any seeds and pulp, leaving you with a seedless concentrated raspberry puree.
   
• Place in an airtight container in the fridge to get cold before making you frosting.
   
• You will have leftover concentrated raspberry puree it keep well in the fridge for up to 7 days or freeze for up to 6 months.
   

Greek Yogurt Poppy Frosting
 

• Make this frosting just before assembling your cake layers, it takes just 2-3 minutes to whip together.
   
• Baker's Note: Use heavy cream with a 40% fat content, also ensure the cream is very cold for optimal whipping; placing the cream in the freezer for about 15 minutes before use can enhance the whipping process. Make sure to use full-fat, natural Greek-style yogurt with a 10% fat content. Your Greek Yogurt should be notably thick. If you find the yogurt too watery, a simple fix involves straining it through a fine-mesh sieve over a bowl, covered with plastic wrap, and left to drain in the fridge for a few hours or, ideally, overnight. This step is crucial to ensure your Frosting achieves the perfect consistency.
   
• In a stand mixer fitted with the whisk attachment, beat together 75 grams of powdered sugar, 300 grams of cold Greek yogurt, 300 grams of cold heavy cream, and one teaspoon of vanilla bean paste.
   
• Mix on medium-high speed until light, fluffy, and thick. It takes about 2-3 minutes. Whipped yogurt frosting destabilizes (softens) when overmixed, so keep an eye on the frosting as soon as it thickens.
   
• Stop the mixer and scrape down the sides and bottom of the bowl. Then, remove the bowl from the mixer. Add 3 teaspoons of poppy seeds,  lemon zest from 1 lemon, and 20 gram fresh lemon juice and combine with a spatula.
   
• Keep chilled until needed.
   

To assemble
 

• Baker's Note: If you have an adjustable cake ring, I recommend placing it around the first sponge cake layer while you build up the cake layers. Depending on how tall your adjustable cake ring is, you might need an acetate cake collar or cut a long strip of parchment (wider than the height of the pan) around the inside of the adjustable cake ring to extend the height of the sides of the pan. I use the adjustable cake ring at the end when I have filled the cake and covered it in plastic wrap.
   
• To assemble, get all the components ready. Your lemon syrup, Greek Yogurt poppy seed frosting, whipped Passion Fruit Ganache, and the concentrated raspberry puree.
   
• Begin by placing your first vanilla sponge cake layer on a cake stand that can fit in your fridge as this cake needs to be in the fridge overnight.
   
• Drizzle a few tablespoons of lemon syrup on top of the first sponge cake, concentrating most of it around the edge as the Greek yogurt poppy frosting will help moisten the middle.
   
• Bakers Note: As you layer up this cake, keep it simple: use half the Greek Yogurt Poppy Frosting for the first layer, then spread on half of the passion fruit ganache. After adding the second sponge, it's the same idea—another big scoop of the Greek Yogurt Poppy Frosting and the rest of the passion fruit ganache. For that final pop of color and flavor on the top, mix a bit of concentrated raspberry purée into the last bit of Greek Yogurt Poppy Frosting. It's not just about making it look pretty, but also about balancing those tangy and sweet flavors in every bite. Just eyeball the amounts—what matters most is getting those layers of flavor just right.
   
• Place a few large scoops of the Greek Yogurt poppy seed frosting on top and carefully smooth it out with an offset spatula. Aim to keep the frosting within the cake, not too close to the edge to prevent it from spilling over the sides. Then add half of the whipped passion fruit ganache on top and carefully smooth it out with an offset spatula.
   
• Place the second sponge cake layer on top, gently but firmly pressing to help it adhere to the fillings.
   
• Drizzle a few tablespoons of lemon syrup on the second sponge cake, concentrating most of it around the edge.
   
• Place a large scoop of the Greek Yogurt poppy seed on top and the remaining whipped passion fruit ganache, and carefully spread it into an even layer. Drizzle a few tablespoons of the cold concentrated raspberry puree on top.
   
• Bakers Note: When incorporating raspberry puree, to the remaining greek yogurt frosting the quantity you can add depends on how thick and firm your Greek Yogurt frosting is. It's wise to start by adding a little raspberry puree at a time.Keep in mind that adding more raspberry puree will result in a looser, yet exceptionally flavorful, poppy yogurt raspberry frosting. If you've used an adjustable cake ring, there's no need to worry as the frosting will thicken while it sets in the cake, so you can use a few spoons extra of this delicious puree.
   
• Add a few tablespoons of the concentrated raspberry puree to the remaining Greek Yogurt poppy seed frosting, combine lightly. Scoop all of it on top and carefully smooth it out. Be mindful not to smooth it all the way to the edge; due to the addition of raspberry puree, the frosting may become slightly runnier. Instead, focus on carefully smoothing only a small portion to maintain a neat appearance. If you've used an adjustable cake ring, there's no need to worry as the frosting will thicken while it sets in the cake.
   
• Place the third sponge cake layer on top, gently but firmly pressing to help it adhere to the fillings.
   
• Bakers Note: for a super moist cake: it’s all about how you treat it in the fridge. You’ll see two cakes in the photos above. One’s a bit more squished because I put a flat board and a light book on top in the fridge. It makes the layers stick together better and the cake comes out moister and denser – really good for slicing. The other cake, I didn’t put much on it, so it’s fluffier with more defined layers. Both are tasty, but if you want that extra moistness, just press it down a bit with something flat while it cools. Not too heavy, just enough to give it a gentle hug. Try it out and see which style you like best!
   
• Cover the entire cake with plastic wrap, and if you have an adjustable cake ring, place it around the cake. Then put something flat on top and place a book on top (not too heavy). This helps the layers hold together when you cut the cake.
   
• Chill for at least 8 hours or overnight to allow the flavors to meld.
   
• After the cake has set, remove it from the refrigerator, take off the plastic wrap, while you prepare the Poppy Yogurt Raspberry Frosting, which takes just a few minutes to make.
   

Poppy Yogurt Raspberry Frosting
 

• Make this fluffy yogurt frosting just before decorating your cake, it takes just 2-3 minutes to whip together.
   
• Baker's Note: Use heavy cream with a 40% fat content, also ensure the cream is very cold for optimal whipping; placing the cream in the freezer for about 15 minutes before use can enhance the whipping process. Make sure to use full-fat, natural Greek-style yogurt with a 10% fat content. Your Greek Yogurt should be notably thick. If you find the yogurt too watery, a simple fix involves straining it through a fine-mesh sieve over a bowl, covered with plastic wrap, and left to drain in the fridge for a few hours or, ideally, overnight. This step is crucial to ensure your Frosting achieves the perfect consistency.
   
• In a stand mixer fitted with the whisk attachment, beat together 50 grams of powdered sugar, 150 grams of cold Greek yogurt, 150 grams of cold heavy cream, and one teaspoon of vanilla bean paste.
   
• Mix on medium-high speed until light, fluffy, and thick. It takes about 2-3 minutes. Whipped yogurt frosting destabilizes (softens) when overmixed, so keep an eye on the frosting as soon as it thickens.
   
• Stop the mixer and scrape down the sides and bottom of the bowl. Then, remove the bowl from the mixer. Add 2 teaspoons of poppy seeds, a pinch of citric acid, and lemon zest from 1 lemon, and combine with a spatula.
   
• Baker's Note: When incorporating raspberry puree, the quantity you can add depends on how thick and firm your final whipped Greek Yogurt frosting is. It's wise to start by adding a little raspberry puree at a time. Keep in mind that adding more raspberry puree will result in a looser frosting.
   
• Begin by blending in just one or two tablespoons of cold, concentrated raspberry puree. Combine it with your spatula and take a moment to assess. Is it dreamy and still thick? Perfect! You can add a little more raspberry puree until you've got that just-right spread-it consistency to spread it around your cake.
   
• Add a few dollops onto the middle of the top of the cake and use the spatula to swirl it prettily to the edge in a very old-fashioned homemade style. Swipe around the sides to give a lovely naked layer cake appearance.
   
• For maximum freshness and deliciousness, enjoy immediately. Keep leftovers covered in the fridge for up to 2 -3 days.