Passionfruit Sponge Cake
Fluffy, tall and deliciously light, this Passionfruit Sponge Cake is a classic Australian treat, filled with Chantilly cream and perfect with a cup of tea. It's not as precious as some sponges, is ready in under an hour and there's no saggy centres!
Servings: 10
Equipment
- Stand mixer
- 2 x 20cm round cake tins
Ingredients
Sponge Cake
- 4 eggs room temperature
- 165 g caster sugar
- 150 g cornflour
- 30 g custard powder
- 1 tsp cream of tartar
- ½ tsp bicarbonate soda
Passionfruit Icing
- 1 cup pure icing sugar
- 2 passionfruit pulp
- 1 tsp butter melted
Whipped Cream or Chantilly Cream (see blog post for recipe link)
Instructions
Sponge Cake
- Pre heat oven to 200°C/ 390°F
- Grease and flour 2 x 20cm (7") round cake pans. Place a disc of baking paper to line the bottoms
- Using either a stand mixer or hand mixer, whisk the eggs and sugar for 7 minutes, until thick and creamy
- Sift dry ingredients twice, then sift a third time on top of the whisked eggs and sugar
- Using a large metal spoon, fold through the flour mixture
- Pour mixture into the two pans and gently spread to the edges
- Gently tap the bottom of each pan, to release large air bubbles
- Bake for 19-20 minutes
- Immediately turn cooked cakes onto a cake rack that has a sheet of baking paper on it (to protect the delicate sponge)
- Cool completely, before filling with Chantilly cream and topping with Passionfruit Icing
Passionfruit Icing
- Sift icing sugar into a bowl of a double boiler and mix with passionfruit pulp, to form a paste.
- Add the melted butter and combine
- Stir over simmering water, until smooth and glossy
- Immediately spread icing over the top layer of sponge