Name: Passionfruit sponge cake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 4 eggs, at room temperature; 3/4 cup caster sugar; 1/3 cup self-raising flour; 1/3 cup plain flour; 1/3 cup cornflour; 10 gram butter, melted; 3/4 cup thickened cream; 2 teaspoon icing sugar, plus 1 1/2 cups extra; 1/4 cup raspberry jam; 2 tablespoon passionfruit pulp

Ingredients

4 eggs, at room temperature

3/4 cup caster sugar

1/3 cup self-raising flour

1/3 cup plain flour

1/3 cup cornflour

10 gram butter, melted

3/4 cup thickened cream

2 teaspoon icing sugar, plus 1 1/2 cups extra

1/4 cup raspberry jam

2 tablespoon passionfruit pulp

Method

1.Preheat oven to 180°C/160°C fan-forced. Grease and line the base of 2 x 20cm (base diameter) round cake pans with baking paper.

2.Using an electric mixer, beat eggs and caster sugar in a large bowl 5 minutes or until mixture doubles in volume. Sift combined flours over egg mixture; fold until just combined. Pour butter and 1/4 cup hot water down the side of the bowl; fold until just combined. Spoon equally into prepared pans; level surface. Bake 20 minutes or until cake springs back when touched. Turn out onto a wire rack lined with baking paper. Remove top paper from cakes; set aside to cool completely.

3.Using an electric mixer, beat cream and icing sugar until firm peaks form. Place 1 cake on serving plate. Top with jam and cream. Top with remaining cake. Combine extra icing sugar and passionfruit pulp in a small bowl. Spread icing over top of cake. Let set. Serve.

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Ingredients

Method

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