White gold passion génoise from Rose's Heavenly Cakes by Rose Levy Beranbaum

  • crème fraîche
  • superfine sugar
  • vanilla beans
  • cream cheese
  • eggs
  • white chocolate
  • store-cupboard ingredients
  • passion fruit purée
  • Wondra flour

  • EYB Comments

    Can substitute sour cream for crème fraîche.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sour cream for crème fraîche.

  • jenburkholder on May 23, 2022

    I made this for my son’s graduation cake per his request. I did not eat any as I am GF but from everyone’s reactions, and my tasting of the non-cake components, it was delish. Bought the passion fruit purée at a Mexican grocery. It may have been thicker than the author’s as the syrup was VERY thick and had to be thinned in order to soak into the cake. Made syrup and curd the day ahead then cake and frosting the morning of. Definite repeat and would use a GF genoise next time so I can enjoy it.

  • Zosia on August 30, 2017

    This is one of my favourite cakes comprising moist vanilla sponge flavoured with passion fruit syrup, sweet-tart passion fruit curd filling, and delicate, white chocolate cream cheese frosting. It is a little involved but with planning can be made over several days.

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