Passionfruit sponge is a standard afternoon tea treat at all our family get togethers. Whether it was made by my mother, or my Aunty Hazel, it was devoured by everyone lucky enough to get a slice.
3 eggs, separated
Pinch salt (this is important, don't leave it out)
1 tsp pure vanilla
4 tablespoons castor sugar
3 rounded tablespoons cornflour
1 dessertspoon plain flour
1 teaspoon baking powder
1 cup icing sugar
1 tablespoon water
Bring the eggs to room temperature. Separate and beat the egg whites with salt till thick and white and fluffy and able to hold peaks. Using a metal spoon slowly fold in the sugar. Beat egg yolks with vanilla and add to egg white mixture. Sift cornflour, plain flour and baking powder together. Fold into egg mixture with a metal spoon. Pour into a greased and floured sponge tin. Bake at 160 degrees for 20 minutes. Cake is cooked if it springs back after being lightly pressed in the centre. Let cool 5 minutes in tin before turning out onto a cake rack to cool.
Once the cake is cooled slice it in half through the centre. Beat the cream until thick and spread on one layer of cake, cut side up. Place the second layer on top. Mix icing sugar and passionfruit together. If icing is too stiff add water a little at a time. Spread passionfruit icing over top of cake.
From the Cakes Recipe File
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