Passionfruit Sponge Cake

Sponge Cake:

• 1¼ cups White Wings plain flour
• 6 extra large eggs
• ¾ cup CSR Caster Sugar
• 60g unsalted butter, melted

Filling and Decorate:

• 125ml cream
• ¼ cup raspberry jam
• 2 cups CSR Soft Icing Mixture
• ¼ cup fresh passionfruit pulp

1. Preheat oven to 160°C for fan forced. Lightly grease and line two 20cm round cake tins.
2. Sift the flour three times and set aside. Place the eggs and sugar in the bowl of an electric mixer and beat on high speed for 8-10 mins or until pale, thick and tripled in volume. Sift half the flour mixture over the egg mixture and gently fold in using a metal spoon. Repeat with the remaining flour. Add the melted butter and gently fold to combine.
3. Divide the mixture between the tins and bake for 25 mins or until the sponges spring back when touched and come away from the sides of the tins. Remove from tins and cool on wire racks covered with a tea towel.
4. Beat the cream in the bowl of an electric mixer until soft peaks form. Sandwich the two cakes together with jam and cream.
5. Make icing by mixing icing sugar mixture with the passionfruit. Add a splash of hot water if required for desired consistency. Ice cake with a hot, clean knife.