Sponge with passion fruit icing


The secret to a good sponge is a good recipe.

This one is called Joan’s Sponge, and was passed on to me by Marie Cavin. It is super easy to make, and should work for you. The passion fruit icing on the top is an Australian touch, but you could make a plain icing or just dust the top with icing sugar.  It makes the best birthday cake ever!

Ingredients         Oven temperature: 170 Celsius 

5 eggs at room temperature: separated

2 tablespoons custard powder

3/4 cup caster sugar: warmed

3/4 cup cornflour

1/2 teaspoon bicarb soda

1 teaspoon cream tartar

Icing sugar, passion fruit and whipping cream


Place sugar in oven to be warmed.

Beat egg whites in electric mixer until stiff.

Add warmed caster sugar and beat.

Reduce mixer speed to slow, and add egg yolks. Mix.

Fold in sifted dry ingredients with a knife or spatula.

Split mixture between 2 large round baking tins, lined with baking paper, and bake for 30 mins. Cake is cooked when it springs back when pressed, but don’t open the door too early or the sponge will sink.

When cool, remove sponges. Put cream in the middle, and icing on the top. I use one passion fruit and about a cup of icing sugar. It just needs to be runny enough to spread, and you can add a few drops of hot water to get the right consistency.

I reduced the sugar to half a cup, but I think that may have made the cake sink a little when cooling.

The result should be a much nicer cake than a shop- bought one!

No actual flour in this recipe, just cornflour and custard powder.

So good I have to add another picture…


Other hints

The tins need to be quite large. I use two old ones that say 9 inches and they worked fine. I put baking paper in the base of the tins, and buttered the sides lightly. The cakes came out easily.

Now you can make a real Aussie favourite!


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