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

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Servings

Prep Time

30 minutes

Cook Time

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!

Author:

Whitworths Sugar

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

11 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

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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.