Ingredients:

5 large eggs, separated

200 gm caster sugar
50 gm cornflour
100 gm self-raising flour
unsalted butter
pulp of 2 passionfruit
250-300 gm icing sugar
1 cup cream
good quality apricot jam
Method:
Preheat oven to 175C normal.
Whisk the egg whites until soft peaks form.
Then add 100 gm caster sugar, little by little, until the mixture becomes thick
and gleams, continually whisking.
Add the egg yolks, one at time, whisking briefly between each addition once well
incorporated.
Then sift the cornflour and self-raising flour into the egg mixture and carefull
y fold in until just combined.
Transfer the mixture into a buttered and lightly floured springform cake tin. Co
ok in the oven for about 25-30 mins until a skewer comes out clean. Then set asi
de to cool on a rack, before cutting the sponge in two.
To make the icing, gently melt 2 tbsp butter in a small pot. Remove from heat an
d add the passionfruit pulp with enough icing sugar to make it thick, continuall
y whisking.
Whip up the cream with the remaining sugar.
Smear the apricot jam on the bottom half of the cake and top with the whipped cr
eam. Then place the other piece of sponge on top and spoon the passionfruit icin
g over to the edges.
Allow to set, before slicing and serving with your favourite hot beverage.


Huey's Cooking Adventures takes a lot of care in the preparation of its recipes,
but you are reminded to always double check that the recipe and all the ingredi
ents are suitable.