Passionfruit Cake

Ingredients

300g caster sugar

1 cup water

4 egg whites

1 tsp cream of tartar

500g butter

2 tsp vanilla bean 

1 cup passionfruit juice

2 sponge cakes

Method

Cook syrup to 115 degrees. 

In a mix master beat egg whites and cream of tartar together until stiff peaks.

Set aside.

In another bowl beat unsalted butter, vanilla bean until soft and combined. Add passionfruit juice and mix until like buttercream icing. Then add egg white mix and fold together to combine.

Cut sponge cakes in half to make 4 half rounds. Lay the first round on a plate and top with passionfruit buttercream icing. Then repeat with 3 other rounds of sponge cake. 

Decorate with edible viola flowers and passionfruit seeds.