Passionfruit Sponge Cake
Just like grandma used to make! An old-fashioned Passionfruit Sponge Cake.
Servings: 12 slices
- 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)
- 1/4 cup hot water
- 1 teaspoon cream of tartar
- 1/2 teaspoon bicarb soda
- 1 cup thickened cream
- 1 tablespoon icing sugar (confectioners/powdered sugar)
- 1 teaspoon custard powder
- 2 cups icing sugar (confectioners/powdered sugar)
- 1/4 cup passionfruit pulp (about 3-4 passionfruit)
- 1-2 teaspoons hot water
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.
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