Passionfruit Sponge Cake - cooking recipe

Ingredients

4 None eggs
3/4 cup granulated sugar
1 cup self-rising flour + 2 tbsp
1 tbsp cornstarch
1 tbsp butter
None None Passionfruit Icing
1 cup powdered sugar, sifted
2 None passionfruit, pulp removed
1 1/2 tbsp butter
1 1/4 cups heavy cream, whipped

Preparation

Preheat oven to 350\u00b0F. Lightly grease 2 springform pans (8 inches each). Line bases with parchment paper and dust sides with flour, shaking out excess.
In a large bowl, whip eggs until frothy. Gradually add sugar, beating, until thick and pale and mixture holds its shape. Sift and fold in flour and cornstarch. Fold in 1/3 cup boiling water and butter. Distribute between prepared pans and bake for 20-25 mins, until cakes spring back when touched lightly with fingertips.
Run a knife around edges to gently loosen then turn cakes out onto a wire rack lined with a tea towel. Let cool completely.
Meanwhile, to make the passionfruit icing, beat powdered sugar, passionfruit pulp and butter with 1 tbsp hot water until smooth. Spread 3/4 of the whipped cream over 1 sponge cake. Top with second cake. Spread icing over top. Serve with remaining whipped cream.