anyways, what i am really meant to be talking about is passionfruit sponge. Like i said, I made two cakes for hannah's birthday, and this is the second cake. being delightfully creative, i decided that because i was making a rich-ish chocolate cake, the other cake should be light and fruity. i had leftover passionfruit syrup in the freezer, so figured that would be a good way to go.
this passionfruit sponge was again, sooo easy to make and really light. it was probably a tiny bit dry though, so maybe a bit less time cooking, or get it all creamed up sooner so the cream can soak through.
can i just say, that i love the word sponge. i think it fits this cake perfectly. when you press down on a sponge and it springs back, just like the word rolling off your tounge...sppoooonggeeeee....it goes down on the 'spon' and then slowly rises again 'geeeeeee'. perfect.
Passionfruit Sponge
4 eggs (seperated)
3/4 c castor sugar
3/4 c cornflour
2 tspn self raising flour
1 1/2 tspn baking powder
Preheat oven to 180 degrees. Prepare two cake tins (same as for the devils food cake) Beat egg whites into stiff peaks. Add sugar gradually, continuing to beat. Add egg yolks individually, still beating. Sift dry ingredients. Fold dry ingredients into wet mix. Divide the mix between two cake tins. Place into oven and bake for 20 minutes. Do not open oven while cakes are cooking!! (the wait nearly killed me). Cakes are ready when you press lightly on the top and they spring back. Allow cakes to cool before icing
Icing
1 cup cream
1/4 c passionfruit pulp
2 c icing sugar
Beat cream until stiff. Use the cream to fill between the two cakes or do what I did and cream the middle + all the way around the cake.
Mix the passionfruit and icing sugar and pour/spread overtop of cream/cake
No tips for this cake, its pretty straightforward and I dont think you could stuff it up!! :)
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