Passionfruit Sponge Cake

Name: Passionfruit Sponge Cake
Ingredients: 4 None eggs; 3/4 cup granulated sugar; 1 cup self-rising flour + 2 tbsp; 1 tbsp cornstarch; 1 tbsp butter; None None Passionfruit Icing; 1 cup powdered sugar, sifted; 2 None passionfruit, pulp removed; 1 1/2 tbsp butter; 1 1/4 cups heavy cream, whipped

10 ingredients

4 steps

Ingredients

4 None eggs
3/4 cup granulated sugar
1 cup self-rising flour + 2 tbsp
1 tbsp cornstarch
1 tbsp butter
None None Passionfruit Icing
1 cup powdered sugar, sifted
2 None passionfruit, pulp removed
1 1/2 tbsp butter
1 1/4 cups heavy cream, whipped

Directions

1

Preheat oven to 350°F. Lightly grease 2 springform pans (8 inches each). Line bases with parchment paper and dust sides with flour, shaking out excess.
2

In a large bowl, whip eggs until frothy. Gradually add sugar, beating, until thick and pale and mixture holds its shape. Sift and fold in flour and cornstarch. Fold in 1/3 cup boiling water and butter. Distribute between prepared pans and bake for 20-25 mins, until cakes spring back when touched lightly with fingertips.
3

Run a knife around edges to gently loosen then turn cakes out onto a wire rack lined with a tea towel. Let cool completely.
4

Meanwhile, to make the passionfruit icing, beat powdered sugar, passionfruit pulp and butter with 1 tbsp hot water until smooth. Spread 3/4 of the whipped cream over 1 sponge cake. Top with second cake. Spread icing over top. Serve with remaining whipped cream.