Ingredients
4 eggs
¾ cup caster sugar
1 cup self-raising flour
1 tablespoon cornflour
⅓ cup boiling water
10g butter
300ml cream, whipped
Passionfruit icing
1 cup icing sugar, sifted
Pulp of 2 passionfruits
15g butter
1-2 tablespoons hot water
Method
-
Preheat oven to moderate, 180°C. Lightly grease 2 x 20 cm sandwich pans. Line bases with baking paper. Dust sides of pans with a little flour. Shake out excess.
-
In a large bowl, using an electric mixer, beat eggs until frothy. Gradually add sugar, beating until thick and pale. Mixture should hold its shape (this can take up to 10 minutes of beating).
-
Sift flour and cornflour together into egg mixture. Lightly fold into mixture, followed by combined water and butter.
-
Pour mixture evenly into prepared pans. Bake for 20-25 minutes, until sponge springs back when touched lightly with a fingertip.
-
Loosen edges with a butter knife. Cover a wire rack with a clean tea towel, then turn out cakes. Cool completely.
-
PASSIONFRUIT ICING. In a bowl, beat all ingredients until smooth.
-
Spread 1 cake with ¾ of the cream. Top with second cake and spread with icing (see tip). Serve with remaining cream.
You might also like to make this apple and blackberry sponge pudding
You might also like:
6 of the best BHG trifle recipes
7 mouth-watering desserts you need to make before summer is over