PASSIONFRUIT SPONGE

Preheat your oven to 160 deg C . Grease 2x 8" round pans and lightly sprinkle the bases with fine polenta . In a medium bowl mix together 1/4 cup of cornflour ,2 tbs of plain flour and 1 tsp of baking powder . Separate 4 eggs ( room temp ) and whisk the egg whites until stiff. Add 6oz( 3/4 cup ) of castor sugar , gradually , beating non stop . Add the beaten egg yolks , one at a time , continually beating . Now gently fold in the flour mixture with a metal spoon . Divide the mixture evenly between the two prepared pans . Cook in the moderate oven for for 25 minutes . Leave stand in the pans for 3 minutes before turning on a wire rack , after loosening side from the pan with a knife , allow to cool completely . Okay , now it's time to fill and ice . Place one of the spaces on a serving dish . Thickly spread with 300ml of whipped cream . Place the second sponge on top . Make the icing by mixing together 1 tsp of melted butter/marg with a liberal 1/2 cup of icing sugar . Spread in a rustic manner over the top of the sponge and finish off with a drizzle of 3 tbs of passionfruit pulp ( including seeds ) .