Passionfruit Sponge Cake

1. 1

   Preheat oven to 350u00b0F. Grease and flour 2 - 8 inch round cake pans.

2. 2

   Whisk eggs and 3/4 cup sugar until pale and thick. Sift together cornstarch, custard powder, cream of tartar and baking soda. Sift twice more. Fold into egg mixture until just combined. Distribute between prepared pans and bake for 20-25 mins, until cakes spring back when lightly touched. Transfer to a wire rack lined with a clean tea towel to cool.

3. 3

   Meanwhile, to make the passionfruit filling, whip cream and remaining sugar to soft peaks. Fold in 1/2 of the passionfruit pulp. Spread over top of 1 cake then drizzle with remaining passionfruit pulp. Top with the other sponge cake and dust with powdered sugar.

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