Passionfruit Sponge Cake

Grease cake tins with butter (add a tiny pinch of flour to butter to ensure
a good crust). I always put a small circle of greased paper or gladbake in
bottom of the tin as well to stop the sponge sticking in the centre. Whip
eggs together with a rotary or electric beater for a few minutes until
frothy (do not use a food processor as it doesn’t give enough aeration).
Sprinkle in the sugar, about 1 tablespoon at a time, and when all sugar has
been added, continue to beat until the mixture is very thick (up to ten
minutes*) Sift flour and cornflour together onto a piece of paper, then add
gradually to eggs using a flat metal whisk (or use your hand). Stir through
the hot water and butter quickly, then place into the prepared tins. Bake
in a moderately hot oven for about 25 minutes. When ready the sponge will
be springy to the fingertips and shrink slightly from sides of the tins.
Remove from the oven and stand for a minute before turning out onto a cake
cooler.

*A good way to tell when the eggs and sugar are beaten sufficiently is to
firstly, turn beaters off, then dip a beater into the mixture then lift
above the mixture and quickly draw a figure eight. If the impression holds
for a few seconds, the mixture is ready for the flour.

Note: Don’t make the mistake of dumping in all the flour at once as this
often results in little pockets of unmixed flour. Champion sponge-makers
often bake this mixture in 2 deep 18 cm (7 inch) cake tins, resulting in a
higher sponge.

PASSIONFRUIT SPONGE:

Spit a single sponge cake in halves then fill with sweetened and vanilla
flavoured whipped cream. Ice with Passionfruit icing made by mixing 1 cup
sifted icing sugar mixture with 1 heaped teaspoon soft butter and the pulp
of 1 passionfruit. Beat well. Adjust consistency if necessary. Spread over
cake immediately then leave to set.