If you're looking for a delicious cake recipe to bake this weekend, you found it! This delicious take on a regular Victoria sponge looks great, tastes amazing, but is easy enough for even a novice to make. Enjoy!
Ingredients
4 medium eggs
225g butter, softened
225g caster sugar
1 tsp vanilla extract
200g self-raising flour
1 tbsp cornflour
250ml whipping cream
80g icing sugar, sifted
1 vanilla pod
2 passion fruit, halved
Method
1. Preheat the oven to 180C (160C fan). Grease and line two sandwich tins, or use non-stick pans.
2. Cream together the butter, sugar and vanilla extract in a large mixing bowl until thick, pale fluffy.
3. Beat the eggs, a little at a time, into the mixture. Beat well.
4. Fold through the flour and cornflour until the batter is smooth.
5. Divide the batter between the tins and bake for 20-25 minutes until golden, risen, and a skewer inserted into the centre comes out clean.
6. Place the tins on a wire rack to cool.
7. Split the vanilla pod and scrape the seeds out. Whip the cream with 65g of the icing sugar and the vanilla pod seeds in a mixing bowl until thick and softly peaked.
8. Scoop out the passion fruit puree into the cream and fold gently to incorporate.
9. Cover and chill for 30 minutes.
10. Once the sponges are cool, turn them out. Spread half with the cream and place the other half on top. Sprinkle with the remaining icing sugar before serving.
Enjoy!
(Remember to store any leftovers in the fridge.)
Ingredients
4 medium eggs
225g butter, softened
225g caster sugar
1 tsp vanilla extract
200g self-raising flour
1 tbsp cornflour
250ml whipping cream
80g icing sugar, sifted
1 vanilla pod
2 passion fruit, halved
Method
1. Preheat the oven to 180C (160C fan). Grease and line two sandwich tins, or use non-stick pans.
2. Cream together the butter, sugar and vanilla extract in a large mixing bowl until thick, pale fluffy.
3. Beat the eggs, a little at a time, into the mixture. Beat well.
4. Fold through the flour and cornflour until the batter is smooth.
5. Divide the batter between the tins and bake for 20-25 minutes until golden, risen, and a skewer inserted into the centre comes out clean.
6. Place the tins on a wire rack to cool.
7. Split the vanilla pod and scrape the seeds out. Whip the cream with 65g of the icing sugar and the vanilla pod seeds in a mixing bowl until thick and softly peaked.
8. Scoop out the passion fruit puree into the cream and fold gently to incorporate.
9. Cover and chill for 30 minutes.
10. Once the sponges are cool, turn them out. Spread half with the cream and place the other half on top. Sprinkle with the remaining icing sugar before serving.
Enjoy!
(Remember to store any leftovers in the fridge.)
