Passionfruit Sponge Cake
Just like grandma used to make! An old-fashioned Passionfruit Sponge Cake.
Servings: 12 slices
Calories: 288kcal
Equipment
- 2 round cake tins (19/20cm)
Ingredients
- 4 eggs
- 1 cup caster sugar (superfine sugar)
- 1 cup plain flour (all purpose flour)
- 1 teaspoon cornflour (cornstarch)
- 1 tablespoon melted butter (15 grams)
- ¼ cup hot water
- 1 teaspoon cream of tartar
- ½ teaspoon bicarb soda
Cream filling
- 1 cup thickened cream
- 1 tablespoon icing sugar (confectioners/powdered sugar)
- 1 teaspoon custard powder
Icing
- 2 cups icing sugar (confectioners/powdered sugar)
- ¼ cup passionfruit pulp (about 3-4 passionfruit)
- 1-2 teaspoons hot water
Instructions
- Prepare two round cake tins by greasing and lining with baking paper or a sprinkling of flour.
- Pre-heat oven to a moderate temperature (170 degrees celsius, fan-forced).
- Separate egg yolks from whites.
- Beat egg whites to a stiff froth.
- Add yolks and sugar and beat on med-high for a further 5 minutes.
- Sift flour, cornflour and cream of tartar together. Add gradually to the egg and sugar mixture, folding together gently with a spatula.
- Combine melted butter, hot water and bicarb soda and add to the mixture. Fold together gently using the spatula.
- Pour half of the mixture into each of the round tins.
- Bake for 20 minutes.
- Remove from oven and allow to cool for 5 minutes before removing from the tins.
Cream filling
- Whip all ingredients together until stiff peaks form. Spread over top of one sponge and then place other sponge on top to form a sandwich.
Icing
- Sift icing sugar and stir in the pulp. Add enough hot water to form a thick icing.
- Pour over top of sponge sandwich.
Nutrition
Calories: 288kcal | Carbohydrates: 48g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 85mg | Sodium: 86mg | Potassium: 105mg | Fiber: 1g | Sugar: 38g | Vitamin A: 462IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg