Fluffy Sponge Cake

• 6 eggs, separated
• 1 cup caster sugar
• 1 1/2 cups cornflour
• 2 teaspoons baking powder
• FILLING
• 600 ml thickened cream
• 3 tablespoons sugar
• ICING
• 1 cup icing sugar
• 2 -3 tablespoons passion fruit pulp

1. Heat oven to 160 degrees celsius.
2. Grease and line a 23 cm cake tin with baking paper and grease again and add some cornflour and caster sugar to coat bottom and sides of tin.
3. Whisk egg whites in a clean bowl until fluffy.
4. Add caster sugar gradually until dissolved.
5. Add egg yolks one by one.
6. Fold in sifted flour and baking powder.
7. Bake for 35-45 minutes depending on your oven.
8. Test after 35 minutes just in case.
9. To make filling, simply whip cream with sugar, cut sponge cake in half and fill with cream.
10. Place top layer of cake and spread with passionfruit icing.
11. To make icing, sift icing sugar and add passionfruit pulp to desired consistency.
12. If too runny put in more icing sugar and vice versa.

eggs, caster sugar, cornflour, baking powder, filling, cream, sugar, icing, icing sugar, passion fruit pulp

Taken from www.food.com/recipe/fluffy-sponge-cake-47934 (may not work)