Sponge Cake With Passionfruit Icing
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Sponge Cake With Passionfruit Icing
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| Servings |
| 10slices |
| Cook Time |
| 20minutes |
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Ingredients
Cake
- 3/4Cup Caster Sugar
- 3/4Cup Cornflour
- 2tbsp Custard Powder
- 1/2tsp Bicarb Soda
- 1tsp cream of tartar
- 4 EggsVery important for them to be at room temperature – leave them out of the fridge overnight
- 1/2tsp Vanilla Essence
Icing
- 3small PassionfruitsYou can use canned if not in season, but fresh is best
- 2cups Icing Sugar
- 1 1/2tbsp Butter
- Milkjust a dash
Cream Filling
- 600ml Thickened CreamDepending how thick you like your cream filling, you may use less
- 1/2tsp Vanilla Essence
- 2tbsp Caster SugarDepending on how sweet you like the mixed cream, add more or less
Instructions
Cake
- Preheat oven to 180° C (fan forced)
- Sift cornflour, custard powder, bicarb soda and cream of tartar. Set aside. Sift them at least 4 times. They can be sifted together and don’t need to be sifted separately
- Warm the mixing bowl (usually with hot water). Not sure if this is essential, but that’s how it’s been handed down.
- Separate egg whites and yolks for all 4 eggs
- Beat egg whites in a bowl with mixer
- Add castor sugar and mix through
- Add splash of vanilla essence and mix through
- Add yolks and mix through
- Once mixing is done, fold through the mixture of cornflour, custard powder, bicarb soda and cream of tartar. Do not use mixer for this step.
- Grease bottom and sides of 2 x 23cm springform cake tins. Line top and sides with grease proof paper
- Split cake mixture evenly between the 2 cake tins and bake for 20 minutes.
- Once done set cakes to cool in cake tins for about 10 minutes before setting them out on to wire racks to cool completely
Cream Filling
- Beat the thickened cream with a mixer
- Add Vanilla Essence and mix through
- Gradually add the castor sugar and keep mixing until firm and peaks maintain their form
- Spread cream mixture evenly onto one the cooled sponge cake layers
- Place the second layer on top
Passionfruit Icing
- Add butter to a medium mixing bowl
- Add a dash of milk and stir with spoon
- Halve the passionfruits and scoop contents into the mixing bowl. Continue stirring with the spoon
- Sift in icing sugar into the bowl. Start with about one cup of icing sugar and add as required to get the level of consistency that you prefer. Continue stirring and adding icing sugar as required.
- With a spoon spread the passionfruit icing sugar mix over the top of the cake. Spread to the edge so it runs down the side providing a very nice finish
- Place in refrigerater to let the icing set