• Super easy
• 0:20 Cook
• 8 Servings

It wasn't until later in life that 93-year-old Bill Bevan discovered his talent for baking. The former trawler skipper and truck driver from Corrimal, NSW had very little experience in the kitchen, but he was a fast learner. “Dad is now recognised as the baker of the family,” says Bill's daughter Sharne. Until last year, Bill made something at least once a fortnight to take to the Corrimal Community Men’s Shed for morning tea — usually banana bread, and sometimes cupcakes or date slice. “He takes pride in his baking and it delights him that people enjoy what he makes.” - COUNTRY STYLE

Ingredients

• 20 g butter melted

• 2 tbs plain flour

• 4 eggs separated

• 1/2 cup caster sugar

• 1 cup cornflour

• 1 tbs custard powder

• 1 tsp cream of tartar

• 1/2 tsp bicarbonate of soda

• 1 1/2 cups pure icing sugar

• 2 passionfruit halved pulp removed

• 1 cup thickened cream

Method

1. Preheat oven to 200°C. Brush two 20cm round sandwich pans with melted butter. Dust each pan with 1 tablespoon of plain flour and line bases with baking paper.

2. Using an electric mixer, beat egg whites until stiff peaks form. Add caster sugar and beat for 3 minutes, or until sugar dissolves and meringue is thick and glossy. Add egg yolks and beat until just combined. Sift cornflour, custard powder, cream of tartar and bicarbonate of soda over egg mixture. Using a large metal spoon, fold in cornflour mixture. Spoon mixture among prepared pans.

3. Bake for 20 minutes, or until golden and cakes spring back when lightly touched. Line 2 wire racks with baking paper. Turn cakes onto prepared racks to cool.

4. Sift icing sugar into a bowl. Add passionfruit pulp, 1 tablespoon at a time, and stir until icing is smooth. Stand for 10 minutes, or until thickened slightly.

5. Whisk cream until soft peaks form. Place 1 cake, top side down, on a cake stand or serving plate. Spoon over whipped cream.

6. Top with remaining cake and spread with passionfruit icing.