Passion Fruit Sponge

Albuwhip Passion Fruit Sponge Sosa


600 g Passion fruit purée 60 g SOSA Albuwhip 400 g Egg yolks 400 g Strong white bread flour 100 g SOSA Potato Starch Flour 100 g VALRHONA CLARIFIED BUTTER 550 g Caster sugar 200 g Invert sugar

Beat the egg yolks with half the caster sugar and invert sugar.
At the same time, beat the passion fruit purée, the Albuwhip and the potato starch flour, then leave the mixture to take on a frothy texture.
Gently mix together the two preparations and add in the sifted flour.
Spread out on a tray.
Bake at 355°F (180°C) for approx. 12-15 minutes.

Note: This recipe cannot be frozen.

Javier Guillén
L’astuce du chef
Javier Guillén

SOSA Albuwhip makes the texture lighter.