Victoria Sponge Cake With Passionfruit Icing

• 4 None eggs
• 3/4 cup granulated sugar
• 2/3 cup cornstarch
• 1/4 cup custard powder
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/4 cup raspberry jam
• 1 1/4 cups heavy cream, whipped
• 1 cup raspberries
• None None FOR THE PASSIONFRUIT ICING
• 1 cup powdered sugar
• 2 tbsp passionfruit pulp
• 1 tbsp butter, softened
• 1 tbsp milk

1. Preheat the oven to 400u0b0F. Lightly grease and flour two 9-inch round cake pans.
2. Beat eggs and granulated sugar in a large bowl with an electric mixer until thick and creamy. This is called ribbon stage and should take 10 mins.
3. Sift dry ingredients together twice. Sift evenly over the surface of egg mixture. Using a large metal spoon, lightly fold in dry ingredients. Pour mixture into prepared pans, tilting to spread to edges.
4. Bake for 15-20 mins or until cakes spring back when touched lightly in the center. Turn out onto wire racks, then invert immediately to cool.
5. For the icing, sift powdered sugar into a heatproof bowl. Stir in passionfruit and butter. Gradually add milk to combine. Place bowl over a saucepan of simmering water and stir icing until thick.
6. Place bottom cake layer on serving plate. Spread with jam and whipped cream. Top with remaining cake layer. Spoon icing the top.

eggs, sugar, cornstarch, custard powder, cream of tartar, baking soda, raspberry jam, heavy cream, raspberries, icing, powdered sugar, butter, milk

Taken from recipes-plus.com/api/v2.0/recipes/31742 (may not work)