Bill Bevan discovered his talent for baking late in life. The former trawler skipper and truck driver from Corrimal in NSW stepped up to the stove in his 60s and has since perfected the art of baking, winning a sponge competition at his granddaughter’s primary school, and making the family Christmas cakes and puddings.
His greatest achievement, however, was a three-tiered fruitcake he made for his granddaughter’s wedding.
“When my mother became ill during her early 50s, Dad took over the cooking and began to bake the cakes Mum fancied,” says Bill’s daughter, Sharne Sjostedt. “Mum really loved this sponge cake — it was her favourite.”
When Bill Bevan passed away at the age of 94 in May 2017, he left behind a book of handwritten recipes that included this famous passionfruit sponge cake recipe— one of the most-loved recipes from our Heirloom series.
Bill would often bake something to share with his mates at the Corrimal Community Men’s Shed.
WHAT YOU’LL NEED
Serves 8
20g butter, melted
2 tablespoons plain flour
4 eggs, separated
½ cup caster sugar
1 cup cornflour
1 tablespoon custard powder
1 teaspoon cream of tartar
½ teaspoon bicarbonate of soda
1½ cups pure icing sugar
1–2 passionfruit, halved, pulp removed
1 cup thickened cream
METHOD
Preheat oven and prepare cake tins
Preheat oven to 200°C.
Brush two 20cm round sandwich pans with melted butter to grease. Dust each pan with 1 tablespoon of plain flour and line bases with baking paper.
Beat the eggwhites and add sugar
Using an electric mixer, beat eggwhites 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.
Along with his passionfruit sponge cake, Bill would often make banana bread, scones, sponges, cupcakes and date slices.
Bake until golden
Bake for 20 minutes or until golden and sponge springs back when lightly touched.
Line 2 wire racks with baking paper. Turn sponges onto prepared racks to cool.
PASSIONFRUIT ICING RECIPE
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.
Whisk cream until soft peaks form. Place 1 sponge, top side down, on a cake stand or serving plate. Spoon over cream.
Top with remaining sponge and spread with passionfruit icing.
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