Layered Passionfruit Curd Sponge Cake

INGREDIENTS

  • 120g Cornflour
  • 1 tbspn Gluten free custard powder
  • 1 tbspn Gluten free custard powder
  • 1/2 tspn Bicarbonate of soda
  • 500ml Thickened cream
  • 4 Free-range eggs
  • 1 Batch Passionfruit Curd
Print Recipe

Preheat a fan forced oven to 170C.

Lightly grease a 23cm x 7cm round cake tin and line the base and sides with baking paper, allowing the side pieces to hang 5cm above the tin to create a collar. Lightly grease and set aside.

Sift dry ingredients, except sugar, twice, into a bowl.

Beat egg whites and sugar using an electric mixer until thick and meringue-like. Beat in egg yolks one at a time, then fold in dry ingredients gently but thoroughly.

Spoon mixture into tin and place in middle of oven. Bake for 40-45 minutes or until cake feels springy when touched lightly in centre. Remove from the oven and place on a cooling rack in the cake tin and allow to sit for 10 minutes before removing the sponge from the tin, then set aside and allow to cool completely.

Meanwhile, whisk the cream to a stiff peak, then gently fold through the curd to create a swirl pattern.

Cut the sponge in half and place the bottom layer on a serving platter. Spread over half of the passionfruit curd cream then place on the top layer of sponge. Top with remaining cream and serve.