Up until your suggestions on Google+, Instagram, Facebook and YouTube we hadn't even heard about this... but wow are we glad you let us know! This is such an easy batter to make, but what's really impressive is that it separates in the oven to form 3 separate layers for our cake! It turns out almost like a creme brulée topped with a really light soufflé sponge...amazing. It's perfect served with a little fresh passionfruit... another suggestion of yours!
Separate the eggs, saving both yolks and whites
Whisk the whites to a stiff peak with a tiny drop of lemon juice.
Beat the egg yolks with the vanilla sugar and 1 tablespoon of warm water for a couple of minutes… you’re best off using a hand mixer. Beat in the melted butter and zest of the orange.
Mix the flour into the egg yolk mix, then stir through the milk.
Fold in the egg whites (in two batches), until evenly combined.
Preheat an oven to 160°C. Pour the batter into the baking tin and cook for 50-60 minutes until the top is golden and puffed and the middle is set but with a generous wobble.
Allow to cool completely (at least 3-4 hours) before slicing into the cake
Serve the slices of cake drizzled with the passionfruit pulp and finished with a sprig of mint!