Kick goals in the kitchen with the recipe that baker, caker, author and MFWF 2026 headliner Helen Goh once made in honour of the Australian women’s soccer team.

“In the 2023 World Cup, the Matildas were this close to winning,” says Helen Goh. “Now, I couldn’t be described as a close follower of football of any variety, much less as someone who is likely to bake a cake in honour of a boot-to-ball achievement. But there was something so inspiring about the emergence, at last, of a women’s competition that gripped the global imagination, and about the Matildas’ talent and success. It felt like something to truly celebrate. I had the idea of creating a cake that would be uniquely for the Matildas. Layers of soft sponge and crisp meringue, topped with kiwi fruit and passionfruit for the Aussie green and gold. Sweet, fresh and tangy, with a contrast of textures. Go Matildas!”

Ingredients
Serves 8-10

Sponge

  • 170 g unsalted butter, at room temperature, cut into 2 cm cubes
  • 130 g caster sugar
  • finely grated zest of 1 large lemon
  • 4 egg yolks (reserve the whites for the meringue)
  • 170 g plain flour
  • 2 teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • 30 g desiccated coconut
  • 100 ml full-cream milk
  • 1 teaspoon vanilla extract


Meringue

  • 4 egg whites (reserved from sponge)
  • 1 teaspoon lemon juice
  • ¼ teaspoon fine salt
  • 1 teaspoon vanilla extract
  • 220 g caster sugar


Filling

  • 6 large kiwi fruit (about 700 g unpeeled)
  • pulp from 4 large passionfruit (about 150 g)
  • 250 ml crème fraîche
  • 250 ml thickened (double) cream
  • 50 g icing sugar
  • 1½ teaspoons vanilla extract 

Method

  1. Grease and line two 23 cm springform cake tins with baking paper. 
  2. To make the sponge, place the butter, sugar and lemon zest in the bowl of an electric mixer fitted with the paddle attachment and beat on medium–high speed for about 2 minutes, until light and creamy. Add the egg yolks, one at a time, beating well until combined. 
  3. Sift the flour, baking powder and salt together in a bowl, then stir in the coconut. With the mixer on low speed, gradually add the dry ingredients to the butter mixture, alternating with the milk and vanilla. Divide the batter evenly between the prepared tins (about 340 g in each), then use a small spatula to spread it into a thin, even layer. Set aside for now. 
  4. Preheat the oven to 180˚C fan-forced. 
  5. To make the meringue, clean the mixing bowl and dry well. Place the egg whites, lemon juice, salt and vanilla into the bowl then, using the whisk attachment, beat on medium–high speed for about 1 minute, until the mixture turns white and soft peaks begin to form. Add the sugar, a tablespoon at a time, and continue to whisk on high speed for 2–3 minutes, until the egg whites are stiff and glossy.
  6. Divide the meringue evenly between the cake tins – about 175 g in each. (Yes, the meringue goes directly on top of the cake batter!) Using a small spatula, spread the meringue to form an even layer over the cake batter, then place the tins in the oven. Immediately lower the temperature to 160˚C and bake for 30 minutes, until the meringue has formed a hard crust and is just beginning to brown. Remove from the oven and place the tins on a wire rack to cool completely. 
  7. Meanwhile, peel and cut the kiwi fruit into small pieces – about 1½ cm. You should have about 550 g. Store in an airtight container until serving.
  8. Just before serving, transfer half the kiwi fruit to a medium bowl, then add half the passionfruit pulp. Using a potato masher or fork, roughly crush the kiwi. This will form the middle fruit layer. 
  9. Place the crème fraîche, cream, icing sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment and whisk on medium– high speed for about 2 minutes, until soft peaks form. Be careful not to overwhip – you want soft, undulating waves that just hold their shape. 
  10. To assemble, release the cakes from the springform tins. Place one of the cakes, meringue-side up, on a serving plate. Spoon about one-quarter of the cream on top and spread to form a thin layer, then spoon the crushed kiwi-passionfruit mix evenly all over. Now spread another quarter of the cream over the fruit, leaving a clear border all around so that the fruit is visible at the edges (the cream helps to keep the two layers together). Place the second cake on top, meringue-side up, and spread the remaining cream on top. Spoon the chopped kiwi fruit evenly all over and dribble the remaining passionfruit pulp over the cake. 
  11. Serve immediately. This cake is best eaten on the day it’s made, but leftovers can be refrigerated for another day.

 

Images and text from Baking and the Meaning of Life by Helen Goh, photography by Laura Edwards. Murdoch Books, RRP $55.00 – out now and yours to purchase from great Victorian booksellers including Readings, Hill of Content and Books for Cooks.