Name: Passionfruit sponge with chantilly cream
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1
Ingredients: 4 eggs; 141.90 gm caster sugar; 82.50 ml plain flour; 49.50 gm self-raising flour; 42.90 gm cornflour; 200ml thickened cream; 199.50 gm icing sugar mixture; 2.20 gm vanilla extract; 25g butter, softened; 3 passionfruit, halved (see note)

Passionfruit sponge with chantilly cream

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Prep Time:
25 minutes

Cook Time:
20 minutes

Total Time:
45 minutes

Elevate a classic sponge with zesty passionfruit frosting.

Ingredients:

4 eggs
141.90 gm caster sugar
82.50 ml plain flour
49.50 gm self-raising flour
42.90 gm cornflour
200ml thickened cream
199.50 gm icing sugar mixture
2.20 gm vanilla extract
25g butter, softened
3 passionfruit, halved (see note)

Instructions:

Preheat the oven to 180C/160C fan-forced. Grease and line the bases of two 6cm-deep, 20cm round cake pans with baking paper.
In a large bowl, use an electric mixer to beat eggs for about 10 minutes until they are thick and creamy. Gradually add sugar, 1 tablespoon at a time, making sure to beat well after each addition.
Sift flours 3 times and then sprinkle over the egg mixture. Gently fold everything together. Divide the batter evenly between the pans. Bake the cakes for 20 to 22 minutes until they are golden and the tops bounce back when touched. Allow the cakes to cool right side up on wire racks lined with baking paper.
Combine cream, 1 tablespoon icing sugar, and vanilla in a bowl. Lightly whisk until well blended.
Sift the rest of the icing sugar into a bowl. Combine with butter and passionfruit pulp until smooth and thick. Place one sponge on a plate, spread with cream mixture, then add the other sponge on top. Finish by spreading the icing. Let it set for 20 minutes before serving.

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