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This recipe for PASSIONFRUIT SPONGE, by , is from Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Valerie Draper Malinowski
Added: Sunday, October 9, 2005


1/3 cup cornflour
1/3 cup plain flour
1/3 cup self-raising flour
4 eggs
2 teaspoons finely grated lemon rind
2/3 cup caster sugar
3/4 cup thick cream

1 1/4 cups icing sugar
15 g butter
2tablespoons passionfruit pulp

Preheat oven to moderate 180 C. Brush 2 shallow 20cm round cake tins( aussie for pans) with melted butter or oil.Line based with paper. Dust tins
lightly with flour. Sift combined flours 3 times onto greaseproof paper. Using electric beaters, beat eggs and lemon rind in a small bowl for 5 minutes or until thick and pale.
Add sugar gradually till yellow and glossy. Transfer mixture to large bowl.
Using metal spoon, fold in flours quickly. Spread into cake pans. Bake for 15 minutes.
Using electric beaters, beat cream in bowl until thick peaks form. Spread cream evenly over 1 sponge layer. Place remaining spong on top.
To make pasionfruit icing: Combine icing sugar, butter, and pulp in heatproof bowl. Stand bowl in pan of simmering water and stir until icing
is smooth and glossy; remove from heat. Spread icing over top of sponge

Personal Notes:
Personal Notes:
An Aussie tea time treat. Here in the tropics where the passionfruit grows plenty we enjoy this delicious fruit in ice cream, cakes,
drinks or just by itself. The fruit looks like a brown golf ball that is best eaten when the skin starts to wrinkle. You can buy passionfruit pulp in a tin if you don't live in the tropics.




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