Passionfruit Cream Sponge Cake - cooking recipe

Ingredients

None None Sponge Cake
3 None large eggs, separated
3/4 cup sugar
1 cup self-rising flour, sifted
None None Passionfruit Cream
3/4 cup heavy cream
1 tbsp sugar
4 None passionfruits, pulp scooped out
None None Powdered sugar, to dust

Preparation

Preheat oven to 350\u00b0F. Grease and line base and sides of two 8 inch round cake pans with parchment paper.
Beat egg whites until firm peaks form. Add sugar, 1 tbsp at a time, beating constantly, until thick and glossy.
Using a large metal spoon, gently fold in yolks, then flour and 1/4 cup boiling water, until just combined.
Divide mixture between prepared pans and bake for 20-25 mins, until cakes spring back when touched. Turn out on to a wire rack lined with a tea towel to cool.
To make the passionfruit cream, whip cream and sugar until soft peaks form. Fold in passionfruit pulp. To assemble, spread cream over top of 1 cake. Top with remaining cake. Dust with powdered sugar, slice and serve.