4 eggs
3/4 cup caster sugar
2/3 cup cornflour
1/4 cup plain flour
1 teaspoon baking powder
3/4 cup caster sugar
2/3 cup cornflour
1/4 cup plain flour
1 teaspoon baking powder
Filling and icing
1 cup cream
2 tablespoons caster sugar 1 teaspoon melted butter
1 cup icing sugar
2 passionfruit
2 tablespoons caster sugar 1 teaspoon melted butter
1 cup icing sugar
2 passionfruit
method
1. Set oven temperature at moderate.
2. Grease two 20 cm (8 inch) sandwich tins and flour the bases lightly.
3. Separate the eggs and whisk the egg whites until stiff.
4. Add sugar gradually, beating continuously.
5. Add the egg yolks one at a time and beat again.
6. Sift together the cornflour, flour and baking powder three times and gently fold into the mixture with a metal spoon. Divide the mixture evenly between the two tins.
7. Cook in a moderate oven 180-190°C (350-375°F) for 20 to 25 minutes.
8. Stand in tins for 2 or 3 minutes, loosen sides from tins with a knife, and turn onto a wire rack.
9. Place another rack lightly on top and invert so that cakes cool right side up.
2. Place one of the sponges on a serving plate.
3. Spread thickly with whipped cream.
4. Place the second sponge on top.
5. Make the icing by adding the melted butter to the sifted icing sugar.
6. Add the juice and pips of the passionfruit until the mixture is of a spreading consistency.
7. Spread over top of sponge.
2. Grease two 20 cm (8 inch) sandwich tins and flour the bases lightly.
3. Separate the eggs and whisk the egg whites until stiff.
4. Add sugar gradually, beating continuously.
5. Add the egg yolks one at a time and beat again.
6. Sift together the cornflour, flour and baking powder three times and gently fold into the mixture with a metal spoon. Divide the mixture evenly between the two tins.
7. Cook in a moderate oven 180-190°C (350-375°F) for 20 to 25 minutes.
8. Stand in tins for 2 or 3 minutes, loosen sides from tins with a knife, and turn onto a wire rack.
9. Place another rack lightly on top and invert so that cakes cool right side up.
To fill and ice
1. Whip cream until soft peaks form, fold in caster sugar.2. Place one of the sponges on a serving plate.
3. Spread thickly with whipped cream.
4. Place the second sponge on top.
5. Make the icing by adding the melted butter to the sifted icing sugar.
6. Add the juice and pips of the passionfruit until the mixture is of a spreading consistency.
7. Spread over top of sponge.
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