Genoese sponge with passionfruit icing

1.Sift icing sugar into a bowl. Stir in butter and enough passionfruit to give icing a runny consistency.

2.Preheat oven to 180°C (160°C fan-forced). Grease and lightly flour a 20cm (base diameter) round cake pan.

3.Using an electric mixer, beat eggs in a bowl for 5 minutes or until thick and pale. Gradually add sugar, beating well after each addition, until sugar dissolves and mixture is thick and glossy.

4.Sift flour twice onto baking paper, then sift over egg mixture. Using a large plastic spatula, fold until just combined; don’t overmix. Combine butter with 1 tablespoon boiling water. Gently fold butter mixture into sponge mixture. Spoon into prepared pan; level surface. Bake for 20 minutes or until cake rises, is golden and springs back when touched lightly. Cool in pan for 2 minutes. Turn out onto wire rack lined with baking paper to cool.

5.Split sponge in half horizontally. Place base on a cake stand. Spread cut surface with warm jam. Top with cream, spreading to edges. Top with remaining sponge. Make passionfruit icing. Gently spread icing over top of sponge, letting it drizzle down side of cake. Serve sliced.