Old Fashioned Passionfruit Sponge Cake

Directions

1. Combine dry ingredients: cornflour, custard powder, cream of tartar, and baking soda, and shift at least three times
2. Separate the egg yolks from the whites
3. Beat the egg whites for at least four minutes until thick and glossy
4. Add the caster sugar gradually and beat for a further three minutes
5. Incorporate the egg yolks one at a time, and beat for about one and a half minutes.
6. Gently hand fold the dry ingredients into the wet mixture using a spatula, adding a quarter at a time. Fold slowly to avoid overworking the batter
7. Preheat your oven to 160°C (fan-forced)
8. Lightly spray a twelve-inch cake tin with extra virgin olive oil. Pour the batter into the prepared tin, giving it a gentle tap on the bench to release air bubbles
9. Bake for approximately 40 minutes. Check at 35 minutes. The cake should start to pull away from the sides of the tin
10. Prepare a cooling setup by placing a tea towel on a cooling rack
11. Once baked, carefully turn the cake onto the cooling rack. Gently lift off the tin and place a second cooling rack over the top. Flip the cake back to its right side up, allow to cool.
12. Once the sponge has cooled, place it on a serving plate with the top side down, cut it in half horizontally, and spread 600ml of whipped cream evenly over one half. Place the other half of the sponge on top, sandwiching the cream in the middle, and then ice with the passionfruit icing mixture (Tip: it’s easier to ice the bottom half of the sponge before placing the top half if needed).