Strawberries And Cream Sponge Cake

• 5 None large eggs, separated
• 3/4 cup granulated sugar
• 1/2 cup self-rising flour, sifted
• 1/2 tbsp butter, mixed with 4 tbsp boiling water
• 9 oz strawberries, halved
• None None FOR THE CHANTILLY CREAM
• 1 1/4 cups heavy cream
• 2 tsp sugar
• 1 tsp vanilla extract
• None None FOR THE ICING
• 1 cup powdered sugar
• 1 None passionfruit, pulp scooped out
• 4 1/2 tbsp butter, softened

1. Preheat oven to 350u0b0F. Grease 2 (8 inch) cake pans and dust with flour.
2. In a stand mixer, whip egg whites to soft peaks. Gradually beat in sugar until stiff and glossy. Beat in egg yolks, 1 at a time, then fold in flour. Add dissolved butter and mix until combined. Distribute between cake pans and bake for 20 mins, or until cake springs back when touched. Turn out onto a clean tea towel to cool.
3. Place 1 sponge cake on a cake plate and cover with strawberries.
4. To make the chantilly cream, whip ingredients together to soft peaks. Spread over strawberries then top with remaining sponge cake.
5. To make the icing, beat ingredients together until smooth. Spread over cake.

eggs, sugar, flour, butter, strawberries, chantilly cream, heavy cream, sugar, vanilla, icing, powdered sugar, passionfruit, butter

Taken from recipes-plus.com/api/v2.0/recipes/37275 (may not work)