Passionfruit Sponge Cake

Ingredients:
Melted butter, for greasing
1/3 cup plain flour, for dusting
1/2 cup cornflour
1/2 cup self-raising flour
4 eggs
2/3 cup castor sugar
1 tsp vanilla essence
300ml thickened cream
1 1/2 cups sifted pure icing sugar
60g butter, softened
Pulp of 4 passionfruit

Method:
Preheat oven to 180C.
Brush 2 x 20cm round sandwich tins with melted butter and dust the base and inside of each tin with plain flour, then shake out excess.

Sift the flours together, twice, onto baking paper.
Put eggs in a small bowl and using an electric mixer, beat until they're light and foamy.
Add the sugar and vanilla essence and beat for 8-10 minutes or until the mixture is thick and pale yellow Transfer the mixture to a large mixing bowl, add the sifted flours and fold in using a large metal spoon.

Evenly divide the mixture between the tins and shake tins to settle the mixture
Bake for 20 minutes or until sponges have risen evenly, are golden and beginning to shrink from the sides. Remove from oven and stand on a wire rack to cool for 5 minutes before turning out the cakes onto the racks.
Lightly whip cream until soft peaks form.
Put sifted icing sugar into a separate mixing bowl, make a well in the centre and add butter and passionfruit pulp.
Mix to a spreadable consistency.

Place one cake on a serving plate and spread the top with whipped cream. Put second sponge on top, spoon on passionfruit icing and spread with a palette knife or straight-bladed dinner knife.