Cornflour Sponge Recipe

1/2 cup

2 tablespoons

3

1/2 cup

2/3 cup

Passion fruit icing

1 1/4 cups

1 teaspoon

1/4 cup

Cornflour

Self raising flour

Eggs, lightly beaten

Caster sugar

Cream

Icing sugar

Unsalted butter

Passion fruit pulp

• Preheat oven to moderate 180^oC. Brush two shallow, 20cm round sandwich tins with melted butter or oil. Line bases with paper, grease the paper.
• Dust the tins lightly with flour, shake off excess.
• Sift the flour three times onto greaseproof paper. Using electric beaters, beat eggs in small mixing bowl for 5 minutes or until thick and pale.
• Add sugar gradually, 1 tablespoon at at time, beating constantly until it has dissolved and the mixture is pale yellow and glossy. Transfer mixture to a large mixing bowl.
• Using a metal spoon, fold in butter, milk and flour quickly and lightly.
• Spoon mixture evenly into prepared tins. Bake for 15 minutes or until the sponges are golden and shrink from the sides of the tins. Leave sponges in tins for 5 minutes before turning onto wire rack to cool.
  Beat cream in medium bowl until stiff peaks form.
• Using a flat-bladed knife, spread the cream evenly on one of the sponge layers.
• Place the other sponge on top.
• To make Passion Fruit Icing - Combine the sifted icing sugar, butter and sufficient passion fruit pulp in a small bowl to make a stiff paste. Stand bowl in pan of simmering water, stirring until icing is smooth and glossy, remove from heat.
• Spread over cake using a flat-bladed knife. Allow icing to set before serving cake.