Preheat oven to 180°C/160°C (fan-forced). Grease 22cm diameter round cake pan. Line base and sides with baking paper, extending paper 3cm above pan edges
Place eggs in a large bowl of an electric mixer. Using the whisk attachment, beat for 7-8 minutes on high speed or until very thick and pale. Add sugar, 1 tbsp at a time, beating between each addition. Beat in vanilla
Sift flours twice onto a sheet of baking paper then sift again over egg mixture. Add 1 tbsp boiling water. Gently fold to combine. Do not stir. Divide evenly among prepared pans
Bake for 35 minutes, or until golden brown and sponge slightly shrinks away from pan sides. Immediately turn out onto a wire rack lined with greased baking to paper. Allow to cool
Passionfruit Curd (Makes ¾ cup)
To make curd, combine passionfruit pulp, juice, egg yolks and sugar in a heatproof bowl. Whisk to combine
Sit bowl over a saucepan of simmering water and whisk until sugar dissolves
Add butter in batches and stir constantly for about 20 minutes, or until mixture has thickened slightly and coats the back of a wooden spoon. Remove from heat. Cover surface with plastic wrap. Refrigerate until cold
Beat cream, sugar and vanilla extract together in a large bowl of an electric mixer until soft peaks form. Add mascarpone. Beat until just combined and thick (don’t over-beat)
Spread mascarpone cream over top of sponge. Spoon over half the curd then serve with remaining passionfruit curd
Tips & Hints:
Passionfruit curd will keep in the fridge in an airtight container for up to one week.
Sponge cake is best served on day of being made.
Use fresh eggs at room temperature.
Don’t skip on the sifting process! This incorporates air which is essential for good rise.
For the best results, gently sift the sugar and flour onto the egg mixture when making the batter to preserve as much air as possible.
When cooling the cake, ensure the baking paper is greased before turning out the sponge to prevent it from sticking.