Passionfruit sponge is a classic of the New Zealand afternoon tea table and also makes a lovely light winter dessert.
- An hour before serving, place the sponge layers bottom-side up on a bench.
- Scoop out 4 passionfruit into a small bowl and stir in 4 heaped teaspoons of caster sugar. Spread evenly over both sponge layers. Put the cream in a small bowl with 1 tablespoon of caster sugar and a dash of vanilla. Whisk until firm.
- Put one sponge layer on a serving plate. Spread the cream over the passionfruit. Top with the remaining sponge, with the passionfruit spread on top of the cream.
- Make a thin icing by scooping 1 passionfruit into a small bowl and adding the icing sugar (sifted) and boiling water. Spread over the top of the cake. Leave in a cool place for an hour before serving.