Cake "Yana"

This cake is moist and tender, featuring orange and passion fruit flavors in a bright yellow-orange sponge. Based on the Carrot cake recipe by Sara Papa.

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Step 1

Preheat oven to 350F, convection. Line two half-size baking sheets with parchment paper or silicon mats. Prepare 3 perforated rings 8" diameter, 1/2" high, and place them on top of the liners. Measure all ingredients for the sponge.

Step 2

Wash, peel, chop, and process carrots to make a puree. I use the Blendtec blender to make the carrot puree.

Step 3

Whip butter with powdered sugar, add zest, salt, and egg yolks, and stir well to combine all ingredients.

Step 4

Add carrot puree and almond meal, and stir well to combine all ingredients.

Step 5

Sift flour and baking powder. Add them to the mixture and combine.

Step 6

Beat egg whites with sugar to stiff peaks. Fold them into the mixture in three steps.

Step 7

Divide the batter into 4 equal parts. Spread the batter inside three rings and bake for 15 minutes. Turn off the heat and let the sponge stay in the hot oven for another 10 minutes. Remove from the oven and let cool to room temperature.

Step 8

In a bowl, combine all ingredients and whip the mixture into a cream.