Good Food
Ingredients
Method
1.Preheat oven to 180°C (160°C fan-forced). Grease and flour two 22cm round cake pans.
2.Using an electric mixer, beat eggs and sugar until pale and thick. Sift together cornflour, custard powder, cream of tartar and bicarbonate of soda, then sift twice more. Using a large metal spoon, gently fold flour through egg mixture, until just combined.
3.Divide batter between prepared pans. Bake for 20-25 mins, until cakes spring back when lightly touched. Transfer to a wire rack lined with a clean tea towel to cool.
4.To make passionfruit filling, beat cream and sugar until soft peaks form. Fold in 1/4 cup of passionfruit pulp. Spread over top of one cake. Drizzle with remaining passionfruit.
5.Top with remaining sponge and dust with icing sugar. Cut and serve.
To give the cake batter maximum volume, bring the eggs to room temperature before beating them into the sugar. Sitting the dry ingredients together three times also helps create a light and fluffy cake. To keep as much air as possible in the batter, very gently fold in the dry ingredients using a large metal spoon in up, over and down movements, but do not stir. To make a chocolate sponge, add 1/3 cup cocoa to the flour. For a citrus sponge, add a little grated lemon, lime or orange rind to the batter and join sponges with citrus curd.
Note
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