Australian Passionfruit Sponge
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
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)