A simple sponge cake oozing with the sweet tanginess of passionfruit.
4 eggs, separated
330g (1½ cups) caster sugar
100g unsalted butter, softened
300g (2 cups) plain flour
2 tsp baking powder
250ml passionfruit pulp (about 12 passionfruit)
60ml passionfruit pulp (about 3 passionfruit)
220g (1 cup) caster sugar
Preheat oven to 180°C. Grease a 20cm round ring cake pan.
Beat egg yolks, sugar and butter in a bowl until mixture is light in colour and fluffy.
Gradually fold in the flour, baking powder and passionfruit pulp in batches.
Whisk egg whites until soft peaks form. Gently fold egg whites into the remaining mixture.
Pour batter into a greased cake tin and bake for 1 hour or until cooked throughout. Allow cake to cool while preparing the syrup.
Over low heat dissolve sugar, pulp and 125mL water in a small pan, then bring to boil for several minutes until mixture becomes thick and syrupy. Set aside to cool completely.
Place cake onto a serving plate and drizzle passionfruit syrup to cover the top.
Best served warm on the same day. Serve with a dollop of thick cream.