Sponge Cake With Passionfruit Icing - cooking recipe

Ingredients

4 None large eggs
3/4 cup granulated sugar
1 cup self-rising flour, plus 2 tbsp
1 tbsp cornstarch
1 tbsp butter
1 1/4 cups heavy cream, whipped
None None FOR THE ICING
1 cup powdered sugar
2 None passionfruit, pulp scooped out
1 tbsp butter

Preparation

Preheat oven to 350\u00b0F. Lightly grease 2 (8 inch) cake pans and line with parchment paper.
Whip eggs until frothy. Gradually add sugar and beat until thick and pale and mixture holds its shape (this can take up to 10 mins). Sift together flour and cornstarch. Combine butter and 1/3 cup boiling water. Fold flour lightly into egg mixture, a little at a time, followed by butter mixture. Distribute between pans and bake for 20-25 mins, until cakes spring back when touched lightly. Loosen edges with a knife. Cover a wire rack with a tea towel then turn cakes out onto rack. Let cool completely.
Meanwhile, to make the passionfruit icing, mix powdered sugar, passionfruit pulp, butter and 1 tbsp hot water until smooth.
Spread whipped cream over 1 cake then top with the second cake. Spread icing over top. Serve with remaining whipped cream.