6 eggs, at room temperature
1 tsp vanilla extract
1¼ cups caster sugar
1 cup self-raising flour
½ cup plain flour
50g unsalted butter, melted and cooled
Icing sugar mixture and fresh flowers, to decorate
PASSIONFRUIT MASCARPONE CREAM
2/3 cup mascarpone
1/3 cup icing sugar mixture
2 tblsps passionfruit pulp
¾ cup thickened cream, whipped
Grease two 20cm round cake pans. Line bases and sides with baking paper, extending paper 2cm above pan edges.
Beat eggs and vanilla in a large bowl of an electric mixer for about 7 minutes, or until
very thick. Add sugar 1 tblsp at a time, beating well between each addition.
Sift flours twice onto a sheet of baking paper. Sift again over egg mixture. Using a whisk, gently fold to combine. Don’t stir. Add butter. Gently fold to combine. Divide evenly between prepared pans. Smooth over tops.
Cook in a moderate oven (180C) for about 30 minutes, or until golden brown and sponges slightly shrink away from side of pans. Remove. Stand in pans for 10 minutes. Turn out onto wire racks to cool completely.
To make cream, place mascarpone, sugar and passionfruit in a medium bowl. Stir until just combined. Gently fold in whipped cream. Don’t over-mix.
To assemble, trim tops of sponges to sit flat. Place one sponge onto a serving plate. Spread with cream mixture. Place remaining sponge on top, cut-side down. Dust with sifted icing sugar. Decorate with fresh flowers.