Passionfruit Sponge

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Recipe adapted from ‘Baking – by Betty Dunleavy’ New Holland Publishers. 



125g butter, softened
3/4 cup caster sugar
1/2 vanilla bean pod, seeds scraped
3 eggs
2 cups self-raising flour
1/4 teaspoon salt
1/4 cup milk

Passionfruit Jam Filling
300ml passionfruit pulp
1 cup castor sugar
Juice of half a lemon

Cream Filling
250ml pouring cream
1/2 vanilla bean pod

Pulp of 1 passionfruit
50g butter, softened
1 cup icing sugar

1. Preheat the oven to 160 degrees.  Line the bottom and sides of a 20cm round tin with baking paper and grease with butter.

2. Beat the butter and sugar with the vanilla until light and creamy.  Add the eggs one at a time, beating well after each addition.

3. Sift the flour and salt together.  Sift and fold into the butter/sugar/egg mixture in alternate batches with the milk, adding about a third of each at a time; mix lightly but thoroughly.

4. Spoon into the greased cake tin and bake in the preheated oven for 35 minutes.

5. Remove from oven and allow to stand for 3-7 minutes before turning out onto a cake rack to cool.

Passionfruit Jam Filling
6. Place all ingredients in a small saucepan and cook over a low heat until sugar has disolved.
7. Bring to the boil and boil for 5 minutes.
3. Allow to cool.

Cream and Icing
8. Scrap the vanilla pod into the cream and beat until light and fluffy.
9. In a seperate bowl, beat passionfruit and butter until fluffy.  Re-sift icing sugar in and beat until smooth.

10. To construct the cake, once the cake has cooled, slice into two discs.  Spread the jam over the bottom disc and spread a layer of cream over.  Position the lid on top and ice with the icing.

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