- 4 large eggs, at room temperature
- 6 tbsp sugar
- 2 tbsp water
- 4 heaped tbsp cornflour
- 1 tbsp plain flour
- 1 heaped tsp baking powder
- cream, peaches and passionfruit, for topping or filling
Ingredients provided by:
A caller from Gisborne said she had been making this great sponge for years and years and it worked – thank you, Adele. If you have ever had problems with sponge making in the past, this is for you!
Preheat oven to 180°C. Line the base of a 23cm springform cake tin with baking paper. Grease sides of tin well or spray with baking spray.
In an electric mixer, beat egg whites. In a pot, place sugar and water and simmer for 2-3 minutes. Remove syrup from heat and add to egg whites. It will puff up beautifully. Add egg yolks. Blend through gently – do not over-mix.
Sift cornflour, flour and baking powder then fold gently through egg white mixture. Bake sponge for 15-20 minutes. Remove from oven then pick up the sponge in the tin and drop it from a height of 30cm. Not upside down!
Cut sponge in half and smear base with whipped cream then top with drained peaches and passionfruit syrup. Place other sponge half on top and dust with icing sugar.
Please note: Adele, our great baker from Gisborne, likes to mix the peaches and passionfruit into the whipped cream and uses that mix to sandwich the sponges together.
Wine match: NV Equinox Waipara Valley Late Harvest Riesling
Aromas: Honey, apricot, pineapple, candyfloss and a touch of smoky oak.
Palate: Decadently rich with flavours of caramel, apricot and spice with acidity that freshens your mouth ready for the next sip.
The intense fruit flavours of the Equinox Late Harvest Riesling will complement the passionfruit syrup and the acidity will cut through the cream, cleansing the palate.