6 Eggs
1 Cup Chelsea Caster Sugar
1 Tablespoon Orange Juice
1 Cup Self Raising Flour
1 Teaspoon Baking Powder

PASSIONFRUIT CREAM:
1 1/2 Cups Cream
2 Tablespoons Chelsea Icing Sugar, sifted
pulp of 2-3 Passionfruit

1 : Separate the eggs and beat the whites until thick. Add the Chelsea Caster Sugar gradually, a little at a time, beating well after each addition, until the mixture stands in peaks.
2 : Fold in the orange juice and then the egg yolks which have been beaten in a separate bowl until light in colour.
3 : Fold in thoroughly but gently the sifted flour and baking powder and then pour the batter into an ungreased deep cake
4 : Bake in a 350oF (180oC) oven for about 35-40 mins or until it starts to pull away from the sides of the tin. Invert the tin over a wire rack and let it cook in the tin.
5 : Loosen gently with a knife and remove it carefully to serving plate.
Whip Chelsea Icing Sugar and cream until stiff, fold through passionfruit pulp.
Cover cake with passionfruit cream, and serve.