We were at a friend’s birthday party last night when the topic of sponge cakes came up and I remembered this recipe I’ve had for more than 20 years. A friend renowned for making amazing sponges gave me a copy of her recipe (an old family favourite); this cake is listed in my scrap book of recipes as “Brenda’s Feather Light Sponge” so thanks to Brenda…
|Passionfruit Sponge|| |
- ¾ cup cornflour
- 1 tablespoon custard powder
- 1 teaspoon cream of tarter
- ½ teaspoon bicarbonate of soda
- 4 eggs (left of of fridge)
- pinch salt
- ¾ cup castor sugar
- 300 mls whipping cream
- ½ tsp vanilla essence
- 1 cup soft icing sugar + 1 tablespoon extra
- 3 or 4 passionfruit
- 6 strawberries
- Preheat the oven to 180* C . Prepare cake tins by lightly buttering and lining with baking paper.
- Beat egg whites until forming soft peaks, add salt and then the castor sugar one tablespoon at a time. The egg yolks are added next one at a time.
- Gently fold in the sifted dry ingredients with a spatula until just combined. Cook in 2 x 20 cm prepared tins until a light golden colour and firm to touch in the centre (or test with a skewer).
- When the cakes are cold, fill with the whipped cream mix (cream, vanilla essence & 1 tablespoon of icing sugar beaten together until thick) and the sliced or chopped strawberries.
- Make a passionfruit icing by adding the pulp and juice of several passionfruit to the sifted soft icing sugar until the right consistency for icing the cake is reached. I like it a bit runny so it drips over the edges of the cake. Place the cake in the fridge for at least 30 min to help it set and make it a bit easier to cut.