Sponge-cake-with-cream-and-passionfruit-curd

Enjoy this classic Australian dessert of fluffy vanilla sponge cake with tangy Passionfruit Curd for Christmas, Australia Day, or any other time.

Ingredients:

Sponge cake

Four eggs at room temperature

⅔ cup (150g) caster sugar

2 tsp vanilla extract

⅔ cup (100g) self-raising flour

⅓ cup (50g) plain flour

Passionfruit Curd (Makes 3/4 cup)

¼ cup (60ml) passionfruit pulp (approx. 4)

1 tbsp lemon juice

Two egg yolks

½ cup (110g) caster sugar

75g unsalted butter, finely chopped

To Assemble

300ml tub of thickened cream

1 tbsp icing sugar

1 tsp vanilla extract

250g tub mascarpone

Method:

Sponge cake

1. Pre-heat oven to 160degC/180degC. Grease a 22cm round cake pan. Line the base and sides of the pan with baking paper. Extend the paper 3cm beyond the edges.
2. Put the eggs into a large mixing bowl. Beat the eggs on high speed for 8 to 10 minutes or until they are very pale and thick. Add sugar 1 tbsp. At a time and beat between additions. Beat in vanilla
3. Add 1 tbsp boiling water. Sift twice on a baking sheet. Then, sift it again over the egg mixture. Add one tablespoon of boiling water. Fold gently to combine. Stirring is not necessary. Divide evenly between prepared pans.
4. Bake for 35 minutes or until golden brown. The sponge should be slightly shrinking away from the pan. Turn out immediately onto a wire grate lined with baking paper. Let cool

Passionfruit Curd (Makes 3/4 cup)

1. In a heatproof dish, combine the passionfruit juice, sugar, and egg yolks. Combine by whisking
2. Pour sugar into a bowl, place it over a pan of boiling water, and whisk.
3. Add butter in batches, and stir continuously for 20 minutes or until the mixture is slightly thickened and coats a wooden spoon. Remove from heat. Cover the surface with plastic wrap. Refrigerate until cold

To Assemble

1. In a large mixing bowl, beat cream, sugar, and extract vanilla together until soft peaks are formed. Add the mascarpone. Add mascarpone.
2. Spread mascarpone over the sponge. Serve the remaining curd with half of the passionfruit curd.