Recipes

Passionfruit Sponge With Chantilly Cream

Preparation time: 25 minutes

Cook: 20

Serves: 10

Ingredients:

4 eggs

2/3 cup caster sugar

1/3 cup plain flour

1/3 cup self-raising flour

1/3 cup cornflour

200ml Bulla thick cream

1 1/3 cups icing sugar mixture

1/2 teaspoon vanilla extract

25g butter, softened

3 passionfruit, halved

Step 1: Preheat oven to 180C/160C fan-forced. Grease two 6cm-deep, 20cm round (base) cake pans. Line bases with baking paper.

 Step 2: Using an electric mixer, beat eggs in a large bowl for 10 minutes or until thick and creamy. Add sugar, 1 tablespoon at a time, beating well after each addition.

Step 3: Sift flours 3 times. Sift over egg mixture. Fold to combine. Divide mixture between prepared pans. Bake cakes for 20 to 22 minutes or until golden and tops spring back when touched. Cool, top-side up, on wire racks lined with baking paper.

Step 4: Place cream in a bowl. Add 1 tablespoon icing sugar and vanilla. Whisk lightly until just combined.

Step 5: Sift remaining icing sugar into a bowl. Stir in butter and passionfruit pulp until smooth and thick. Place 1 sponge on a plate. Spread cream mixture. Top with remaining sponge. Spread with icing. Stand for 20 minutes to set. Serve.