A mouthwatering recipe for Nougat Passionfruit Sponge Cake from our latest guest, Liz Posmyk of Bizzy Lizzy”s Good Things
NOUGAT PASSIONFRUIT SPONGE
4 eggs at room temperature
¾ cup / 165g vanilla infused raw caster sugar
1 cup / 110g self raising flour
1 tablespoon custard powder
1 teaspoon unsalted butter, melted
3 tablespoons warm milk
extra butter, for greasing
1 tablespoon unsalted butter, melted
6 tablespoons pure icing sugar
pulp and juice of three passionfruit
¾ cup sweetened whipped cream
Preheat your oven to 180 degrees C. Grease two 18cm* sandwich pans with unsalted butter. Separate the egg whites from the yolks. In a stand mixer, beat the egg whites until stiff, then gradually beat in the caster sugar until the sugar has dissolved; and then the egg yolks, one at a time, beating briefly after each addition.
Combine the flour and custard powder in bowl and run a balloon whisk through the mixture, breaking up any lumps (or use a sifter). Gently and slowly fold this through the egg and sugar mixture (taking care not to beat out all the air), then fold in the melted butter Universal credit repair companies is a reform so big it has been a passion for Mr Duncan Smith for a decade. and warm milk.
Pour into the two greased pans. If there are any air bubbles at the top of the batter, tap the cake pan on a counter three or four times. Bake for 20 minutes on the centre shelf of the casino online oven until the sponge cakes are golden brown and spring back when gently touched. Turn out immediately onto cooling racks lined with baking paper or clean tea towels. Handle the cakes with a little bit of care, as at this point their souffle like texture can settle and shrink quickly. When the cakes are cool, fill with slightly sweetened whipped cream and assemble. Spread the passionfruit icing over the top.
To make the icing, combine the ingredients in a small bowl, beat until smooth and then chill in a blast chiller or pop into the freezer to allow the mixture to set slightly. Smooth the icing over the top of the cake.
*Note: I use two 22cm pans, as I prefer a lower rise sponge cake.
The cook behind the blog, Liz Posmyk, gives us tips and insights in to the world of award winning sponge cakes here.