Passionfruit Sponge

Source and Inspiration: https://www.bestrecipes.com.au/recipes/passionfruit-sponge-cake-recipe/edfapci2

https://www.homestolove.com.au/heirloom-recipe-bill-bevans-passionfruit-sponge-cake-10548

Ingredients

• 20 g butter melted

• 2 tbs plain flour

• 4 eggs separated

• 1/2 cup caster sugar

• 1 cup cornflour

• 1 tbs custard powder

• 1 tsp cream of tartar

• 1/2 tsp bicarbonate of soda

• 1 cup thickened cream (Amira used about 300mls)

• 1 1/2 cups pure icing sugar (Amira used 'icing mixture')

• 2 medium- sized passionfruit, halved pulp removed

• 1 tab butter

Method

1. Preheat oven to 190°C. Brush two 20cm round baking pans with the melted butter. Dust each pan with plain flour. Set pans aside while you make the cake.

2. Using an electric mixer, beat egg whites until stiff peaks form. Add caster sugar, a tablespoon at a time and continue to beat for 3 minutes, or until sugar dissolves and meringue is thick and glossy. Add egg yolks all at once and beat until just combined. Sift cornflour, custard powder, cream of tartar and bicarbonate of soda over egg mixture. Using a large metal spoon, fold in cornflour mixture. Spoon mixture evenly among prepared pans.

3. Bake for 20 minutes, or until golden and cakes spring back when lightly touched. Line 2 wire racks with baking paper. Turn cakes onto prepared racks to cool.

4. For the cream filling: whisk cream until soft peaks form. Place 1 cake, top side down, on a cake stand or serving plate. Spoon over whipped cream. Top with remaining cake, top side up.

5. To make the icing: sift icing sugar into a bowl, add butter and press butter along the side of the bowl cream slightly, incorporating the butter into the icing as you mix together. Add passionfruit pulp, 1 tablespoon at a time, and stir until icing is smooth. Stand for 10 minutes, or until thickened slightly. Spread cake with passionfruit icing allowing icing to drip down the cake naturally.

6. Leave in fridge covered until ready to serve.