Passion Fruit Sponge
Beat the egg yolks with half the caster sugar and invert sugar.
At the same time, beat the passion fruit purée, the Albuwhip and the potato starch flour, then leave the mixture to take on a frothy texture.
Gently mix together the two preparations and add in the sifted flour.
Spread out on a tray.
Bake at 355°F (180°C) for approx. 12-15 minutes.
Note: This recipe cannot be frozen.
L’astuce du chef
SOSA Albuwhip makes the texture lighter.