Coconut, White Chocolate and Passionfruit Sponge
- 6 Eggs, separated
- 220 g Caster Sugar
- 1 cup Flour, sifted
- 500 ml Cream, whipped
- 2 cup shredded coconut, toasted
- 200 g Passionfruit pulp or topping
- 200 g White Chocolate, shaved into thin shards with a potato peeler
Preheat oven to 180°C. Paper and butter a 22cm diameter springform cake tin.
Beat the egg yolks and sugar until very thick, pale and creamy. Beat the egg whites and fold them into the yolks and sugar. Fold in the flour.
Pour into the tin and bake 30 minutes until well cooked or until a skewer inserted into the middle of the cake comes out clean.
Remove from the oven, cool completely, remove from the tin and cut the sponge through its equator into 3 equal layers.
Put the bottom layer onto a serving plate and spread ¼ of the cream on top. Sprinkle ½ cup of coconut and 1/3 of the shaved chocolate over the cream. Drizzle ½ the passionfruit evenly on top.
Place the middle layer of the sponge on top and press down gently. Spread another 1/4 of the cream over this second layer of sponge. Sprinkle another ½ cup of coconut and another 1/3 of the shaved chocolate over the cream. Drizzle the remaining passionfruit evenly on top.
Place the top layer of sponge on top. Spread the remaining cream evenly all over the sponge. Sprinkle the remaining coconut and chocolate over the cream.
Serve in wedges.
Smart tip: if you're short on time pick up a round sponge cake from the bakery in-store and assemble with filling.