Sponge Cake with Cream and Passionfruit Curd

SPONGE CAKE

1. 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.
2. Place eggs in a large bowl of an electric mixer. Using the whisk attachment, beat for 5-6 minutes on high speed or until very thick and pale. Add sugar, 1 tbsp at a time, beating between each addition. Beat in vanilla.
3. 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.
4. 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

1. To make curd, combine passionfruit pulp, juice, egg yolks and sugar in a heatproof bowl. Whisk to combine.
2. Sit bowl over a saucepan of simmering water and whisk until sugar dissolves
3. 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.
4. Remove from heat. Cover surface with plastic wrap. Refrigerate until cold.

TO ASSEMBLE

1. Beat cream and sugar in a large bowl of an electric mixer until soft peaks form. Add mascarpone. Beat until just combined and thick (don’t over-beat).
2. Spread mascarpone cream over top of sponge. Spoon over half the curd then serve with remaining passionfruit curd.