Passion Fruit Sponge Cake

Ingredients

•            1/4 cup water, room temperature

•            2 tsp vanilla

•            1.4 cups plain flour (165 g)

•            1/4 cup cornflour (cornstarch) (35 g)

•            1.5 tsp baking powder

•            5 whole large eggs, room temperature

•            1 cup castor sugar (superfine sugar or granulated sugar) (200 g)

•            1.5 cup fluid whipping cream

•            1/2 cup homemade passion fruit yogurt

•            2 tbsp passion fruit pulp

Method

If you’re making your own passion fruit yogurt, do this first (and up to 3 days in advance).

Pre-heat oven to 180° C (350 F).

Grease two 8” round cake tins (or sandwich tins) with softened butter. Line the base with baking paper, then roll flour around the inside to coat the sides of the tin before tapping out the excess.

In a small jug, combine the water and vanilla. Set aside.

Into a medium bowl, sift together the plain flour, cornflour and baking powder, then use a whisk to whisk them together well.

Crack the eggs into a large mixing bowl. Beat using an electric beater until they get to ribbon stage – about 8 minutes. Test ribbon stage by lifting the beaters out and letting it run off the beaters in a figure 8 – if the 8 doesn’t sink away, it’s ready. They will be very thick, pale and fluffy at this point.

While beating on low, gradually add the sugar. Once all the sugar is added, beat for another 1 minute.

Sift half the flour mixture directly over the egg mixture (this second sift is important), then use a metal spoon to very gently fold them together. Once it’s about 90% incorporated, repeat with the remaining half of the flour mixture.

Fold it through with a metal spoon again until 90% combined.

Add the water mixture and carefully fold it through with the metal spoon until fully incorporated.

Tip evenly into the two baking tins and bake for 20-22 minutes until a toothpick comes
out clean. Let the sponges cool in the tins for 5 minutes before turning out onto wire racks to cool completely.

Place one layer onto a cake plate, then spread over 1/2 cup of the passion fruit yogurt.

In a medium bowl, whip the cream to firm peaks, then spread half over the top of the passion fruit yogurt.

Place the top layer on and gently spread the remaining cream over the top, then drizzle the passion fruit pulp over the top.

Perfect at teatime!

Recipe by www.sugarsaltmagic.com

For Passion Fruit Yogurt

Ingredients

•            200 g Greek yogurt

•            1 generous pinch vanilla bean

•            1 tbsp sugar

•            3 passion fruits

Method

Combine the yogurt with the vanilla, sugar. Cut one passion fruit into quarters, halve the remaining two and scrape out the flesh. Mix with the rest and reserve for the cake.