Ingredients
Method
1.Preheat oven to 180°C/350°F. Grease a 21cm x 31cm rectangular pan. Line base with baking paper, extending paper 5cm over long sides.
2.Sift the cornflour, custard powder and baking powder together twice.
3.Beat egg whites and caster sugar in a large bowl with an electric mixer on high speed for 5 minutes or until thick and glossy, and the sugar dissolves. Beat in egg yolks, one at a time. Using a balloon whisk, fold in sifted dry ingredients, gently but thoroughly. Pour mixture into prepared pan. Shake and tap pan gently to smooth the surface. Bake sponge for 25 minutes or until sponge springs back when touched lightly in the centre.
4.Turn sponge out onto a wire rack covered with baking paper. Turn top-side up to cool.
5.Transfer sponge to a serving platter. Beat cream, icing sugar and vanilla in a small bowl with an electric mixer until soft peaks form. Spread cream over sponge and top with
strawberries and passionfruit.
Sponge, without topping, suitable to freeze.
Not suitable to microwave.
Sponge cakes rely on careful beating and folding for aeration. It’s important to use a good mixer with clean beaters and bowl. Fold the flour mixture in using a large balloon whisk, shaking the mixture through lightly. Finish folding with a rubber spatula, to check there is no unmixed flour on the base.
Note
