Marie Antoinette Inspired Layer Cake with Passionfruit Curd


20 mins


55 mins



Low FODMAP serve

1 slice

As Marie Antoinette would say “let them eat cake”! This beautiful Vanilla Cake with Passionfruit Curd is as dramatic and PINK as the Queen herself.


What you'll need

For the cake


4 eggs

caster sugar

½ cup caster sugar

Lo-Fo Pantry Plain Flour

¾ cup Lo-Fo Pantry Plain Flour

baking soda

1 teaspoon baking powder


¼ cup cornflour

baking soda

½ teaspoon bicarb soda

vanilla essence

1 teaspoon vanilla essence


pinch salt

Ingredients for the icing


400g unsalted butter, at room temp

vanilla essence

1 ½ teaspoon vanilla extract

icing sugar

480g icing sugar

red food colouring

few drops pink food colouring

passionfruit pulp

2 x 180g jars store bought passionfruit curd

edible flowers

to serve edible flowers

gold glitter

to serve gold glitter


Step 1

Preheat the oven to 180°C fan forced and grease 2 x 15cm cake tins, or 1 large cake tin.

Step 2

Sift the flours 3 times into a large bowl to ensure it is aerated and no lumps remain.


Step 3

Beat the egg whites and the caster sugar in a stand mixer on high until soft peaks have formed.

Step 4

Add the egg yolks and beat briefly to incorporate.

Step 5

While continuously beating on a low setting, gradually add the flours, bicarb soda, vanilla and salt until just combined.

Step 6

Divide the batter between the tins and bake in the oven for 15 mins or until the cakes are springy to the touch and an inserted skewer comes out clean.

Step 7

Once the cakes have cooled make the icing, by beating the butter with the vanilla using a stand mixer and the paddle attachment for 1-2 minutes, or until it is pale and creamy. Add in the icing sugar and beat for another 1-2 minutes or until the icing is fluffy – covering your mixer with a tea towel at this point could be helpful!

Step 8

Add in a small amount of pink food colouring and mix until combined. Continue to add in pink food colouring a little at a time until you reach your desired colour.

Step 9

Place one cake on a serving plate or cake stand. Using a piping bag or a zip lock bag pipe an icing border around the edge of the cake, then go over this border again with another layer of icing. This border will keep the filling from spilling out into the icing on the finished cake.

Step 10

Fill the centre of the cake with a third of the passionfruit curd and smooth it out until it reaches your buttercream border, then top with the second cake and gently push it down so it sits evenly on the layer beneath.

Step 11

Using a spatula, smooth the buttercream over the top of the cake, and down the sides so the whole cake is covered in buttercream. If your buttercream becomes too soft, place it in the fridge for a while to firm up a little before continuing. The buttercream does not have to be perfectly smooth.

Step 12

Just before serving, place small amounts of the edible gold leaf randomly all over the cake. It is easiest to apply the gold leaf to the icing gently with a small soft paint brush.

Step 13

Then decorate the entire cake with the edible flowers, gently pressing them into the cake so the petals stick to the icing. The flowers will stick to the cake easiest if the cake is at room temperature.

Step 14

Decoration best enjoyed same day as application. Best served at room temperature, store any leftovers in the fridge.

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet

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