Sponge Cake with passionfruit icing, Episode 4.9
What family celebration or community event isn't better with a homemade passionfruit sponge?
In just about every CWA event, the passionfruit sponge is a standout, when everyone is asked to "bring a plate" (to share). I had always thought these delightful cushions of air, served with whipped cream, jam or fresh strawberries and topped with passionfruit icing were difficult to make, and should be left to the masters. But that is not the case, with just a few simple tips, you too can wow the crowd with this simple, yet delicious treat.
Being Coeliac, I use a maize based cornflour. A number of my CWA friends prefer a wheat based cornflour as they get greater rise in each tin. This allows them to split each cake, so that this recipe makes 2 filled sponges, but for me this recipe makes 1 filled sponge.
Being a member of the CWA (Country Women's Association) is absolutely a joy. The ladies are all keen to share their collective wisdom.
1. At one event at the Prahran market a few years ago, Noela McLeod, the then National President of CWA of Australia, asked us all to bring in failed sponges, so she could discuss the issues with the crowd. My "rubber dunlops" were presented to Noela, who said "you didn't have to try this hard!" with a wink and a nod, "What did you do?". The solution to my issue was being too timid in mixing - you really need to whip those eggs - don't be afraid.
2. I also had the sponge sticking to the sides of the tin. I had used a commercial "spray" which not only was ineffective, but also coloured the outside of the cake too much. My good friend Carol Clay, former State President of CWA Victoria has allowed me to share her secret - see note below*.
3. When it comes to selecting your eggs for this recipe, we have this advice. Rosalyn Heaney, a CWA member recommends not to use too fresh eggs. They won't whip up well. Carol Clay also recommends keeping the eggs at room temperature, and warming them in warm water in the mixing bowl, whilst you prepare your tins, to get extra lightness to the sponge cake.
4. My very good friend Val Smith from the Glen Waverley branch of the CWA, added her tips. Weigh your tins to make sure that they are even. Don't forget to put a slight dip in the centre of the batter to level out the top when the cake rises, and lastly, bang the tin on the bench before putting it in the oven to ensure that any large air bubbles are removed.
5. My last tip, from Pam Mawson a CWA judge, is to cover your wire tray with a tea towel before turning out the cake from the tin. This stops the cake getting the grid marks.
Such a wonderful collection of tried and tested wisdom from these generous women!
Being Coeliac, I use a maize based cornflour. A number of my CWA friends prefer a wheat based cornflour as they get greater rise in each tin. This allows them to split each cake, so that this recipe makes 2 filled sponges, but for me this recipe makes 1 filled sponge.
Being a member of the CWA (Country Women's Association) is absolutely a joy. The ladies are all keen to share their collective wisdom.
1. At one event at the Prahran market a few years ago, Noela McLeod, the then National President of CWA of Australia, asked us all to bring in failed sponges, so she could discuss the issues with the crowd. My "rubber dunlops" were presented to Noela, who said "you didn't have to try this hard!" with a wink and a nod, "What did you do?". The solution to my issue was being too timid in mixing - you really need to whip those eggs - don't be afraid.
2. I also had the sponge sticking to the sides of the tin. I had used a commercial "spray" which not only was ineffective, but also coloured the outside of the cake too much. My good friend Carol Clay, former State President of CWA Victoria has allowed me to share her secret - see note below*.
3. When it comes to selecting your eggs for this recipe, we have this advice. Rosalyn Heaney, a CWA member recommends not to use too fresh eggs. They won't whip up well. Carol Clay also recommends keeping the eggs at room temperature, and warming them in warm water in the mixing bowl, whilst you prepare your tins, to get extra lightness to the sponge cake.
4. My very good friend Val Smith from the Glen Waverley branch of the CWA, added her tips. Weigh your tins to make sure that they are even. Don't forget to put a slight dip in the centre of the batter to level out the top when the cake rises, and lastly, bang the tin on the bench before putting it in the oven to ensure that any large air bubbles are removed.
5. My last tip, from Pam Mawson a CWA judge, is to cover your wire tray with a tea towel before turning out the cake from the tin. This stops the cake getting the grid marks.
Such a wonderful collection of tried and tested wisdom from these generous women!
If you would like to see me making this recipe, just check out my YouTube link below.
Recipe
Serves 8
• 4 eggs
• Pinch of salt
• ¾ cup caster sugar
• ¾ cup cornflour
• 1 tsp cream of tartar
• ½ tsp bicarbonate of soda
• 1 tsp vanilla extract
To decorate
• 300 ml cream, whipped
• Strawberries
Passionfruit Icing
• 1-2 passionfruit
• 1 cup icing sugar
Preheat oven to 165°C fan/185°C.
Separate eggs. Beat egg whites with a pinch of salt until soft peaks form. Gradually beat in castor sugar until glossy and stiff peaks form.
Fold in egg yolks and vanilla. Fold in sifted dry ingredients until well combined.
Pour mixture into 2 x 20 cm (8") tins that have been well greased (see note *).
Bake in the middle of the oven for 20-25 minutes, or until the sides of the cake have shrunk a little away from the sides of the tin.
Carefully turn cakes out onto a wire rack that is covered with a tea towel. Allow to cool before decorating.
Passionfruit icing
Mix together sifted icing sugar and approximately 1 tablespoon of passionfruit pulp. Place bowl over hot water, stirring until it is the right consistency, then apply to cake.
* Carols secret tip for preparing your tins.
Melt approximately 1 tablespoon of Copha. Add sufficient flour (in this case cornflour to keep it gluten free) and mix until it becomes a paste, about the consistency of icing. Brush thickly onto the sides of the tin. Any leftover mix can be stored in the fridge and warmed up for the next batch.
Updated February 2023
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