Lemon and passionfruit sponge
It seems a shame to cut such a pretty cake but how else will you enjoy the featherlight sponge and tangy cream cheese topping?
White self-raising flour
75 g, (1/3 cup)
Bicarbonate of soda
Light cream cheese
½ cup(s), (80g)
2 tbs, (pulp)
Fresh lemon rind
1½ tsp, strips to garnish
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm round cake tin with oil and dust base and sides with a little plain flour. Gently tap tin to remove excess flour.
- Using electric beaters, beat eggs and sugar in a mixing bowl for 7 minutes or until thick and creamy.
- Sift self-raising flour, cornflour and bicarbonate of soda together 3 times. Using a large metal spoon, gently fold flour mixture into egg mixture. Pour mixture into prepared tin and bake for 15–17 minutes or until the sponge springs back when lightly touched. Line a wire rack with baking paper. Turn out sponge and place, top-side up, on a wire rack to cool.
- Meanwhile, using electric beaters, beat cream cheese in a mixing bowl until smooth. Gradually add icing sugar and beat until smooth. Place sponge on a serving plate and spread top with cream cheese mixture. Drizzle over passionfruit pulp and sprinkle with lemon rind. Serve.
TIPS: Sifting the dry ingredients 3 times ensures they are fully combined and removes any lumps. It also helps aerate the mix to create a light, fluffy sponge.Use a citrus zester to cut thin strips of lemon rind. Alternatively, use a vegetable peeler to cut thin pieces of rind, then use a small sharp knife to remove any remaining white pith and slice into strips.