Raspberry Sponge Cake With Passionfruit Icing - cooking recipe

Ingredients

4 None eggs, separated
1/2 cup granulated sugar
1 cup gluten-free all-purpose flour, sifted
1 tsp gluten-free baking powder
2 tbsp 2% milk
1 cup heavy cream
1 1/4 cups gluten-free powdered sugar, plus 1 tbsp
5.25 oz frozen raspberries, thawed
2 tbsp passionfruit pulp
2 tsp butter, softened

Preparation

Preheat oven to 350\u00b0F. Lightly grease and line 2 - 7 inch cake pans with parchment paper.
Whip egg whites to soft peaks. Gradually whisk in sugar. In a separate bowl, whip egg yolks then fold into egg whites. Fold in flour and baking powder. Pour milk down side of bowl and gently fold in. Transfer to prepared pans, smooth surfaces, and bake for 15 mins, or until a skewer inserted in the center comes out clean. Turn out onto a wire rack lined with baking paper and let cool.
Whip cream and 1 tbsp powdered sugar to stiff peaks. Place 1 sponge cake, top-side down, on a serving plate. Spread cream over sponge cake and top with raspberries. Add remaining sponge cake, base-side up.
Sift remaining powdered sugar. Add passionfruit pulp and butter. Mix over a double boiler until runny and glossy. Pour over sponge cake, starting in center, and spread over surface quickly. Allow to set before serving.