It’s my mum’s birthday this weekend, so I thought I would bake her something special. She loves basic Victoria sandwich, so I thought I would take advantage of the fresh and beautifully ripe berries and put a twist on the classic and timeless sponge cake. This cake was the first recipe I was ever taught to make by my mum and it’s the perfect bake for spring or summertime.
This cake would be perfect to make for an afternoon tea party. It’s a real centrepiece. All the flavours all compliment each other amazingly, the light, buttery sponge with the zingy passionfruit cream filling and the fresh berries that top the cake. Once you’ve tried a slice of this cake, you’ll definitely be going back for more.
Sponge Cake –
200g unsalted butter, softened
200g caster sugar
1 tsp vanilla extract
4 large free-range eggs
200g self-raising flour, sifted
1-2 tablespoons milk or water
Passionfruit Cream –
300ml double cream
Seeds and pulp from 2 large passionfruit
1. Preheat your oven to 180 degrees C Fan. Line two cake 8 or 9-inch cake tins with baking parchment and set aside.
2. Start by creaming the butter, sugar and vanilla together until really light and fluffy. Add the eggs and mix to fully incorporate.
3. Sift in the flour and gently fold in with a spatula until there are no lumps of flour left visible. Then add just enough of the milk/water to loosen the mixture a little so it drops off the back of the spatula/spoon.
4. Evenly pour the cake mixture between the two cake tins, level off and then bake in the oven for 25-30 minutes or until golden and well risen and a cake tester comes out completely clean. Allow to cool in tins for at least an hour. Then remove from tins and place on a wire rack to finish cooling completely.
5. To fill the cake, lightly whip the chilled cream to soft peaks- then distribute about 2/3 of the whipped cream into another bowl and fold in the Passionfruit pulp. Spread the cream over one half of the cake. Then sandwich the other cake half on top, press down slightly. Then spread a thin layer of the remaining cream on top of the cake. Top with the fresh berries.