Australian Passionfruit Sponge

(Photo by Ebury Publishing/Flickr)


4 eggs at room temperature
185 g/6 oz/3/4 cup caster sugar
1/2 teaspoon vanilla essence
125 g/4 oz/1 cup self-raising flour
1 tablespoon cornflour (cornstarch)
90 ml/3 fl oz very hot water
15 g/1/2 oz butter

whipped cream
2 passionfruit
caster sugar
150 g/5 oz/1 cup icing sugar, sifted


Brush two 20 cm (8 in) layer cake tins with melted butter and line bases with non-stick baking paper. Preheat oven to moderately hot, 190 degrees C (375 degrees F). In electric mixer whip eggs until light, add sugar gradually while beating. Add vanilla and continue beating for about 10 minutes or until mixture is light and thick. Sift flour and cornflour together twice, then gradually fold into egg mixture, using a large metal spoon. Pour hot water onto butter, stir into mixture and divide batter between the prepared pans. Bake for 20-25 minutes, or until cakes shrink slightly and spring back when lightly touched. Remove to a wire rack to cool. Sandwich together with whipped cream and spread with half the passionfruit pulp sweetened with caster sugar.

Mix remaining passionfruit pulp with icing sugar in a bowl, beat until smooth and with a palette knife dipped in hot water, spread over top of sponge.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)