Passionfruit sponge cake

Yield: 1 servings

Measure Ingredient
4 Eggs
¾ cup Caster sugar
1 cup SR flour
1 tablespoon Cornflour
1 Heaped teaspoon butter dissolved in 4
; tablespoons boiling water
2 Sponge sandwich tins; (20 X 4 cm or 8 X 1
; 1/2 inch)

Grease cake tins with butter (add a tiny pinch of flour to butter to ensure a good crust). I always put a small circle of greased paper or gladbake in bottom of the tin as well to stop the sponge sticking in the centre. Whip eggs together with a rotary or electric beater for a few minutes until frothy (do not use a food processor as it doesn't give enough aeration).

Sprinkle in the sugar, about 1 tablespoon at a time, and when all sugar has been added, continue to beat until the mixture is very thick (up to ten minutes*) Sift flour and cornflour together onto a piece of paper, then add gradually to eggs using a flat metal whisk (or use your hand). Stir through the hot water and butter quickly, then place into the prepared tins. Bake in a moderately hot oven for about 25 minutes. When ready the sponge will be springy to the fingertips and shrink slightly from sides of the tins.

Remove from the oven and stand for a minute before turning out onto a cake cooler.

*A good way to tell when the eggs and sugar are beaten sufficiently is to firstly, turn beaters off, then dip a beater into the mixture then lift above the mixture and quickly draw a figure eight. If the impression holds for a few seconds, the mixture is ready for the flour.

Note: Don't make the mistake of dumping in all the flour at once as this often results in little pockets of unmixed flour. Champion sponge-makers often bake this mixture in 2 deep 18 cm (7 inch) cake tins, resulting in a higher sponge.

PASSIONFRUIT SPONGE:

Spit a single sponge cake in halves then fill with sweetened and vanilla flavoured whipped cream. Ice with Passionfruit icing made by mixing 1 cup sifted icing sugar mixture with 1 heaped teaspoon soft butter and the pulp of 1 passionfruit. Beat well. Adjust consistency if necessary. Spread over cake immediately then leave to set.

Converted by MC_Buster.

Per serving: 262 Calories (kcal); 18g Total Fat; (62% calories from fat); 22g Protein; 2g Carbohydrate; 748mg Cholesterol; 222mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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