Passionfruit Cream Sponge Cake

• 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

1. Preheat oven to 350u0b0F. Grease and line base and sides of two 8 inch round cake pans with parchment paper.
2. Beat egg whites until firm peaks form. Add sugar, 1 tbsp at a time, beating constantly, until thick and glossy.
3. Using a large metal spoon, gently fold in yolks, then flour and 1/4 cup boiling water, until just combined.
4. 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.
5. 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.

sponge cake, eggs, sugar, flour, passionfruit cream, heavy cream, sugar, passionfruits, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/25149 (may not work)