Upside-down starfruit sponge cake


I had a large quantity of starfruit/carambola at home, from some relative’s backyard, and as I don’t like the taste and texture of the fresh fruit much, I decided to make a dessert that shows off the fruit’s iconic shape.

My intention was to make a creamy pudding-like cake, so I used little flour and some agar, but it resulted into a fluffy, light cake, and I ended up discovering a recipe for a vegan sponge cake.



3-4 starfruit/carambola units

1/4 cup sugar


2 cups flour

1 cup sugar

2 tsp agar powder

2 tsp vanilla extract

1/2 cup vegetable oil

1 1/2 cup vegan milk

juice of 1/2 lemon/lime

zest of 1/2 lemon/lime

2 tsp baking powder


Preheat the oven to 200C/390F. Cut the starfruit into 1/4 inch slices and spread them on the bottom of a springform pan. Sprinkle 1/4 cup sugar over the slices and shake to the oven.

Meanwhile, mix all dry ingredients, except the baking powder. Add the wet ingredients and mix well, undoing any lumps. Add the baking powder and mix well.

Remove the pan from the oven and let it cool a little before adding the batter. Take it to the oven for 30-35 minutes. Remove and let it cool before.


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