Old Fashioned Passionfruit Sponge Cake

Let’s teach our kids how to make this AMAZING SPONGE CAKE so they can keep handing down through the generations!



4 Large Eggs (70g per egg) - Separated
3/4 Cup Castor Sugar
1 Cup Cornflour
1 Tablespoon Custard Powder
1 Teaspoon Cream Tartar
1/2 Teaspoon Bi-carb Soda


1 1/2 cup sifted icing sugar
20 ml RG extra virgin olive oil
2 fresh passionfruit- If not in season the frozen is a good substitute)



  1. Separate the eggs yolks from the egg whites.
  2. Beat egg whites for at least 4 minutes until thick.
  3. Add castor sugar and beat for a further 3 minutes.
  4. Add the 4 egg yolks and beat for a further 3 minutes.
  5. In a large bowl add the dry ingredients - cornflour, custard powder, cream tartar, and bi-carb soda. Sift dry ingredients at least three times.
  6. Very slowly fold 1/4 of the sifted dry ingredients at a time until combined. 
  7. Set oven to 160°C (fan-forced)
  8. Spray a large 12-inch cake tin with oil.
  9. Bake for 40 minutes, Check after 35 minutes - the cake should come away from the edge of the tin. 
  10. Place a tea towel on a cake cooling rack
  11. Take the cake out of the oven and carefully place it upside down onto the tea towel.
  12. Slowly lift off the tin and place a second cake cooling rack over the top to flip onto the correct side.
  13. Once your cake is cool, it will be ready for the delicious passionfruit icing.


  1. Combine the icing sugar, passionfruit pulp and whip vigorously with a knife until combined, slowly add the olive oil and whip until creamy consistency.
  2. When sponge is cooled,  cut through the middle, spread the bottom half with 600 ml whipped thickened cream, then replace the top.
  3. Spread the icing over the top cake and leave 15 minutes to set.

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