Perfect Sponge Cake
4 eggs
165g (3/4 cup) caster sugar
2/3 cup plain flour
50g (1/3 cup) cornflour
1 teaspoon baking powder
250ml (1 cup) cream
2 passionfruit (or 2 tablespoons passionfruit pulp)
Put eggs into small bowl of electric mixer, beat on medium to high speed until mixture is thick and creamy. Mixture will rise almost to the top of the bowl; beating time is 5 to 8 minutes. Gradually beat in sugar, beat until sugar is dissolved.
Sift dry ingredients several times so that all ingredients are thoroughly combined; with spatula or metal spoon, gently fold dry ingredients into egg yolk mixture. Do this lightly and quickly, so that the airy sponge mixture is not broken down, but make sure that all flour is mixed in.
Pour mixture evenly into two well-greased deep 20cm round cake tins.
Bake at 180°C for 20 to 25 minutes; cake is cooked when it shrinks slightly from side of tin, or when top, pressed with fingertips, springs back lightly and fingertips leave no impression. Cover a wire rack with a clean tea-towel, turn cakes out of tins immediately they are cooked. Carefully invert so that tops of cakes are uppermost. When cakes are completely cold, spread one cake with whipped cream and top with passionfruit pulp. Put the second cake on top, ice with passionfruit icing.
Passionfruit icing:
160g (1 cup) icing sugar
1 teaspoon butter
2 teaspoons passionfruit pulp (approximately 2 passionfruit)
Passionfruit Icing: Sift icing sugar into bowl; add butter and enough passionfruit pulp to mix to a stiff paste. Put bowl over simmering water, stir 1 minute or until a thin consistency, remove from heat, spread over top of cake, allow to set.