This vibrant twist on the classic Victoria Sponge features a zesty passion fruit flavour. Perfect for special occasions or a delightful afternoon treat!
This vibrant twist on the classic Victoria Sponge features a zesty passion fruit flavour. Perfect for special occasions or a delightful afternoon treat!
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.
