Passion Fruit Victoria Sponge Cake
This vibrant twist on the classic Victoria Sponge features a zesty passion fruit flavour. Perfect for special occasions or a delightful afternoon treat!
Passion Fruit Victoria Sponge Cake
Whitworths Sugar
12
30 minutes
35 minutes
This vibrant twist on the classic Victoria Sponge features a zesty passion fruit flavour. Perfect for special occasions or a delightful afternoon treat!
Ingredients
Victoria Sponge
- 4 Medium Eggs
- 225g Caster Sugar
- 225g Self-Raising Flour
- 2 tsp Baking Powder
- 225g Unsalted Butter, at room temperature
- To Serve
- Strawberry or Raspberry Jam
- Whipped Double Cream (optional)
Mascarpone Cream
- 115g Mascarpone
- 150ml Whipping Cream
- 1 tbsp Whitworths Granulated Sugar
- ½ tsp Vanilla Extract
- 1 Pinch of Salt
Passion Fruit Coulis
- 10 Passion Fruits
- 2 tbsp Whitworths Caster Sugar
Directions
Mascarpone Cream
In a large bowl whip the mascarpone, cream, sugar, vanilla, and salt together, until soft peaks form. Set aside.
Passion Fruit Coulis
Slice the passion fruit in half and scoop out the pulp using a teaspoon.
Add the passion fruit pulp (including the seeds) and sugar into a saucepan. Simmer on low-medium heat for 10-12 minutes, stirring often to thicken.
Remove the pan from the heat and set aside to cool.
Victoria Sponge
- Preheat the oven to 180°C/160°C Fan. Grease and line two 8-inch sandwich tins.
- In a large mixing bowl, add the egg, sugar, flour, baking powder and sugar and mix until well combined.
- Equally divide the mixture between the tins, use a spatulas to level them out.
- Bake for 20-25 mins, until a skewer or toothpick comes out clean.
- Let cool for 5 mins before moving onto a wire rack.
To assemble, place one cake onto a plate, upside down and spread over plenty of jam, followed by half the mascarpone cream. Top with the second cake and spread over the remaining mascarpone, followed by the passionfruit coulis.
Comments
What is
11 marscapone please. Not sure what amount that is.
Thanks