Passionfruit Sponge
Ingredients
- 1 cup (150g) White Wings self-raising flour
- 2 tablespoons White Wings cornflour
- 4 eggs, separated
- 1 cup (220g) caster sugar
- 1½ teaspoons softened butter
- 4 tablespoons boiling water
- 1 cup (250ml) thickened cream, whipped
- Passionfruit Icing
- 1/3 cup fresh passionfruit pulp (3-4 passionfruit)
- 1½ cups (240g) pure icing sugar, sifted
- 50g butter, softened
Method
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Preheat oven to 180ºC. Grease two 20cm diameter round cake pans and line the bases with non-stick baking paper. |
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Sift flour and cornflour together three times. Set aside. |
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Using an electric mixer, beat egg whites till soft peaks form. Gradually beat in sugar, beating well after each addition (total time for beating should be about 8 minutes). Add egg yolks and beat until combined. 4. Add sifted flours and stir lightly with a large metal spoon. |
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Combine butter and water and stir until butter melts. Pour down the inside of the bowl. Gently fold ingredients together until combined. |
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Divide mixture between prepared pans. Bake 15-20 minutes or until sponges are pale golden and spring back slightly when lightly touched with fingertip. Turn onto a wire rack lined with non-stick baking paper, then carefully upturn to cool. |
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To assemble sponge: spread one sponge with cream, then top with remaining sponge. Spread with passionfruit icing. |
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Divide mixture between prepared pans. Bake 15-20 minutes or until sponges are pale golden and spring back slightly when lightly touched with fingertip. Turn onto a wire rack lined with non-stick baking paper, then carefully upturn to cool. |
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Passionfruit icing: Strain passionfruit pulp. Add back about half the seeds (discard remaining seeds). Sift icing sugar into a bowl. Add butter and passionfruit pulp and beat with a wooden spoon until combined. Spread over top of sponge with a palette knife or butter knife. |
Tips
30 minutes
20 minutes
8-10
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