Sponge Cake With Passion Fruit Icing

1. 1

   Preheat oven to 350u00b0F. Grease and lightly flour an 8 inch cake pan. Whisk eggs until thick and pale. Gradually add sugar, beating well after each addition until thick and glossy. Sift in flour then fold in. Combine 3 tbsp butter with 1 tbsp boiling water then gently fold in. Transfer to prepared pan, smooth surface and bake for 20 mins, or until cake rises and is golden and springs back when touched lightly. Let cool in pan for 2 mins then turn out onto a wire rack and cool completely.

2. 2

   Meanwhile, for passion fruit icing, sift powdered sugar into a bowl. Add remaining butter and enough passion fruit pulp to give icing a runny consistency. Set aside.

3. 3

   Cut cake in 1/2 horizontally. Place base on a cake stand then spread cut surface with warm jam. Top with whipped cream then remaining sponge cake. Gently spread passion fruit icing over cake, letting it drizzle down the side of the cake. Slice and serve.

* Per serving · 4 servings · Values may vary.