Passionfruit Sponge Cake

• 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

1. Preheat oven to 350u0b0F. Lightly grease 2 springform pans (8 inches each). Line bases with parchment paper and dust sides with flour, shaking out excess.
2. 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.
3. Run a knife around edges to gently loosen then turn cakes out onto a wire rack lined with a tea towel. Let cool completely.
4. 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.

eggs, sugar, flour , cornstarch, butter, powdered sugar, passionfruit, butter, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/26056 (may not work)