Table of Contents
Add passionfruit pulp, 1 tablespoon at a time, and stir until icing is smooth. Stand for 10 minutes or until thickened slightly. Whisk cream until soft peaks form. Place 1 sponge, top side down, on a cake stand or serving plate. Spoon over cream. Top with remaining sponge and spread with passionfruit icing.
Add passionfruit pulp, 1 tablespoon at a time, and stir until icing is smooth. Stand for 10 minutes or until thickened slightly. Whisk cream until soft peaks form. Place 1 sponge, top side down, on a cake stand or serving plate.
Grease and line a 20cm/8 inch sponge cake tin with baking paper. Whisk the eggs with a mixer until pale, fluffy and thickened. Add sugar and beat until completely mixed and dissolved. Add the cold water and fold with a metal spoon. Place the salt, corn flour and baking powder in a metric cup, then fill to the top with plain flour.
Along with his passionfruit sponge cake, Bill would often make banana bread, scones, sponges, cupcakes and date slices. Bake for 20 minutes or until golden and sponge springs back when lightly touched. Line 2 wire racks with baking paper. Turn sponges onto prepared racks to cool.
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