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Passionfruit sponge cake

  • 1:25 Prep
  • 0:30 Cook
  • 8 Servings


  • 40g butter, melted
  • 1 tablespoon cornflour, for dusting
  • 4 eggs
  • 2/3 cup caster sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup plain flour
  • 1/3 cup self-raising flour
  • 1/3 cup cornflour
  • 2 tablespoons boiling water
  • 300ml thickened cream, whipped
  • Icing sugar mixture, for dusting

Passionfruit curd

  • 1 egg
  • 1 egg yolk
  • 1/3 cup caster sugar
  • 50g butter, chopped
  • 2 passionfruit, halved (see tip)


  • 1
    Make passionfruit curd Place egg, egg yolk and sugar in a small, heavy-based saucepan. Whisk to combine. Add butter and passionfruit pulp. Place over medium heat. Cook, stirring with a wooden spoon, for 7 to 8 minutes or until mixture coats back of spoon. Remove from heat. Stand for 5 minutes. Pour into a bowl. Cover surface with plastic wrap. Set aside to cool completely.
  • 2
    Preheat oven to 180°C/160°C fan-forced. Brush two 6cm-deep, 20cm round cake pans with half the melted butter. Sprinkle each pan with 2 teaspoons cornflour. Shake to coat. Remove excess cornflour. Line base of each pan with baking paper.
  • 3
    Using an electric mixer, beat eggs, sugar and vanilla in a bowl on high speed for 8 to 10 minutes or until thick and creamy and sugar has dissolved. Transfer to a large bowl.
  • 4
    Using a large metal spoon, fold in sifted flours (see note). Fold in boiling water and remaining melted butter. Divide mixture between prepared pans. Bake for 20 to 22 minutes or until sponges spring back when lightly touched. Line a wire rack with baking paper. Stand sponges in pans for 5 minutes. Turn, top-side up, onto wire racks to cool.
  • 5
    Place 1 sponge on a plate. Spread with passionfruit curd and cream. Top with remaining sponge. Dust with icing sugar. Serve.

Source: taste.com.au


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