Passionfruit Victoria sponge

I use a generic Victoria sponge recipe that i learnt at school, you will need:

225 g Butter or Margarine (8 oz)

225 g Caster Sugar (8 oz)

Medium Eggs x 4

225 g Self-Raising Flour (8 oz)

I mix everything together in a mixer and i'm sure the die hard bakers will tut at this as you should probably do it by hand but i like to bake quickly. I use silicone tins as they are so easy, you don't need to grease them and the cake just pops out. I cook at 200 degrees for 25-30 minutes, i use the cocktail stick method to check they are cooked. 

Divide your mix between the two tins and bake!

Leave to cool on a wire rack

 For the filling you will need passionfruit curd and whipping cream (or double cream). I do not make my own curd, aint nobody got time for that. I put some of the curd into the cream and let the mixer do all the hard work for me. Now this tub made A LOT of cream, you could get a smaller tub or use half of it. 

To get the passionfruit taste and instead of the traditional jam i smear the sponges with the curd. Make sure the sponges have cooled before doing this. 

Whipping the cream  - you can add some curd here to give it that tangy taste or leave it, up to you. 

 Now fill with cream and put the two sponges together, i had so much cream left i also put it on the top and the sides of the cake, but normally you would dust it with icing sugar. And voilà you have a tasty twist on the classic Victoria Sponge.

Becky x 

Like. Follow. Share. Discuss