Passionfruit Sponge Cake

• porciones: 10 servings
• tiempo activo: 20 minutes
• tiempo total: 40 minutes

Ingredientes

4 eggs (room temperature)

165 g caster sugar

150 g cornflour

30 g custard powder

1 tsp cream of tartar

½ tsp bicarbonate soda

1 cup pure icing sugar

2 passionfruit (pulp)

1 tsp butter (melted)

Instrucciones

Sponge Cake

Pre heat oven to 200°C/ 390°F

Grease and flour 2 x 20cm (7") round cake pans. Place a disc of baking paper to line the bottoms

Using either a stand mixer or hand mixer, whisk the eggs and sugar for 7 minutes, until thick and creamy

Sift dry ingredients twice, then sift a third time on top of the whisked eggs and sugar

Using a large metal spoon, fold through the flour mixture

Pour mixture into the two pans and gently spread to the edges

Gently tap the bottom of each pan, to release large air bubbles

Bake for 19-20 minutes

Immediately turn cooked cakes onto a cake rack that has a sheet of baking paper on it (to protect the delicate sponge)

Cool completely, before filling with Chantilly cream and topping with Passionfruit Icing

Passionfruit Icing

Sift icing sugar into a bowl of a double boiler and mix with passionfruit pulp, to form a paste.

Add the melted butter and combine

Stir over simmering water, until smooth and glossy

Immediately spread icing over the top layer of sponge