Sponge cake with passionfruit icing

all details

This is a simple, classic sponge. For best results, sift the dry ingredients well.

Ingredients

Sponge cake with passionfruit icing.
Sponge cake with passionfruit icing. Photo: Marina Oliphant
  • 50g butter, softened
  • 4 eggs at room temperature
  • ¾ cup caster sugar
  • ¾ cup cornflour
  • 2 tsp self-raising flour
  • 1½ tsp baking powder
  • 1 cup thickened cream, whipped to soft peaks
  • ¼ cup fresh passionfruit pulp
  • 2 cups pure icing sugar

Method

Preheat oven to 200C. Grease two 20cm round sponge tins with softened butter. Line the bases and sides with baking paper, making sure the paper is 8cm high all the way around.

Separate eggs. Beat whites with an electric mixer, using the whisk attachment, until stiff peaks form. Add sugar gradually, beating on medium speed. Add egg yolks, one at a time, beating on low speed.

Sift cornflour, self-raising flour and baking powder into a bowl. Sift again. Fold into egg mixture in two batches, using a spatula. Do not overmix.

Divide mixture between the sponge tins. Bake in oven for 20 minutes until well risen and light golden. Do not open the door during the baking time. To test, press sponge lightly with a finger; it should spring back.

Remove from oven and cool on cake rack for a few minutes. Gently turn out of tins, peel away the baking paper and cool completely. When cool, fill with cream.

Make icing by mixing passionfruit pulp with icing sugar. Ice cake with a hot, clean knife.

 

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  • Main Ingredients - Cream/Milk, Eggs, Passionfruit
  • Cuisine - British
  • Course - Dessert
  • Occasion - Birthday, Afternoon Tea, Morning Tea, Mother's Day

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3 reviews so far

  • Rating: 1 out of 5 stars

    Hi made this recipe last night. I followed the instructions exactly. It did not turn out like a cake at all. It was completely like a souffle texture. I had to throw it away. Could you please suggest why this happened (I've been baking for years but never come across this). Has anyone else had this issue with this recipe?? Thanks.

    Commenter
    thelongsiesta
    Location
    Date and time
    November 27, 2013, 12:32PM
    • Rating: 1 out of 5 stars

      I haven't tried the recipe, but it looks like the quantities of self-raising flour and cornflour might be the wrong way round, i.e. should be 3/4 cup SR flour & 2 ts cornflour, not 3/4 cup cornflour & 2 ts SR flour. I can't see how the recipe as it's written above could produce a "cakey" texture.

      Commenter
      Max's mum
      Location
      Date and time
      December 10, 2013, 5:22AM
  • Rating: 5 out of 5 stars

    I made this cake according to the directions and was very pleased - my fiance declared it almost as good as his nanna's, which is no mean feat. A little jam spread in the middle might have done the trick.
    It's very, very, very light and not really like 'cake', which is part of its appeal.

    Tips -
    After combining the wet and dry ingredients, get it into the oven FAST.
    For next time, I'd be more careful to make sure that the batter is smooth and even in the prepared pan - lumps and bumps don't smooth out like a normal cake.

    Commenter
    procrastibaker
    Location
    Date and time
    December 04, 2013, 1:35PM

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