First Place, Dessert Category
2014 Ohio State Fair
Cheryl Bater
1/1/0001
London, OH

Ingredients for PAWPAW Sponge Cake:
3 eggs
1/3 cup + 2 T caster (Baker’s sugar)
1/2 cup Ohio PawPaw pulp
1/4 cup smashed, ripe baby banana
1/4 cup unstrained passionfruit pulp
2 tbsp shredded sweetened coconut
2 cups Brothers Drake Sour PawPaw wine
2/3 cup sugar
1 cup all-purpose flour – sifted
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/4 cup canola oil
1/2 tsp vanilla extract

Passionfruit Icing/Cake Filling:
2 cups (16 oz) mascarpone cheese
1 cup confectioners sugar
4 tbsp passionfruit pulp (unstrained)
1/3 cup shredded sweetened coconut (toasted)

Garnish:
2 tbsp toasted shredded sweetened coconut
2 tbsp passionfruit pulp
Crack sugar candy from Brothers Drake Sour PawPaw reduction

PawPaw Reduction:
1. On stovetop over medium heat, reduce 2 cups of Brothers Drake Sour PawPaw wine by 1/2

2. Add 2/3 cup sugar and continue to heat until sugar is dissolved

3. Allow to cool

4. Divide into two equal portions less 1/3 cup left in pan

5. Turn stovetop to high and cook the 1/3 cup reduction sauce to soft crack stage

6. When golden brown, plunge pan into cold water

7. Use spoon to spoon candy to parchment paper to cool

8. Break candy into small pieces to use as garnish

Cake:
1. Preheat oven to 325F

2. In a small bowl mix flour, baking soda, baking powder, cinnamon

3. In a mixer, mix eggs, vanilla and 1/3 cup + 2 tbsp baker’s sugar on medium speed until light and creamy

4. Add 1/3 cup of the Ohio Sour PawPaw wine reduction, pawpaw pulp, 2 tbsp toasted coconut and mashed baby bananas

5. Mix on medium high speed

6. Gently and in small increments, fold the flour mix into the egg, pawpaw, and banana mixture

7. Add oil and stir to incorporate

8. Our onto 9 x 12 sheet cake pan lined with lightly floured parchment paper

9. Bake at 325F for approximately 25 minutes or until knife inserted comes out clean and cake lightly springs back when touched. Cool.

Passionfruit Filling/Icing:
1. Lightly toast coconut in small pan over medium heat until golden (approx. 2 minutes)

2. With mixer, beat mascarpone cheese, confectioners sugar, and 4 tbsp passionfruit pulp until pale and creamy

Instructions:
1. Using a round-bladed knife, spread 1/2 of the passionfruit filling over cooled cake

2. With a pastry brush, brush some reduction sauce over mascarpone icing/filling 3. Pour remaining reduction sauce evenly over cake and allow cake to absorb 4. Spread remaining icing over cake 5. Use 2 T fresh passionfruit pulp, toasted coconut, and cracked candy to garnish 6.Slice and serve with aperitif glass of Brothers Drake Sour PawPaw wine.