Prep 10 mins
Cooking 25 mins
Serves 8
You can’t go past this sponge cake recipe. Light, fluffy and utterly divine!
Preheat oven to 190C and grease and line two 20cm cake tins.
Whisk the eggs whites to a stiff froth. Add the sugar gradually and beat until thick and smooth.
Whisk in the yolks, one at a time.
Sift the flour and cornflour together three times then fold into the egg and sugar mixture with an upward and over movement (do not stir).
Pour the mixture evenly into the two tins and bake for 20-25 minutes or until just firm to touch.
Let cool on a cake rack then fill with a layer of whipped cream and passionfruit curd then decorate with more cream, strawberries and passion fruit.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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