Egg-free passion fruit sponge cake - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Easy
Ingredients
For the sponge
- 140 g Butter (unsalted) softened
- 120 g Unrefined golden caster sugar
- 2 tbsp Golden syrup
- 350 g Self-raising white flour
- 2 tsp Baking powder
- 300 ml Milk
- 2 tsp Vanilla extract
For the filling
- 300 ml Double cream
- 1 tbsp Vanilla bean paste
- 5 Passion fruit(s)
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1
Preheat the oven to 170°C (150°C fan, gas mark 3) Grease two 8in sandwich tin.
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2
Whisk together the butter, golden caster sugar and golden syrup until light, fluffy and pale in colour.
For this step you'll need:
- 140g Butter (unsalted) softened
- 120g Unrefined golden caster sugar
- 2 tbsp Golden syrup
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3
In a bowl, mix together baking powder and flour, then gradually add the flour, milk and vanilla extract to the sugar/butter mix.
For this step you'll need:
- 350g Self-raising white flour
- 2tsp Baking powder
- 300ml Milk
- 2tsp Vanilla extract
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4
Blend together the ingredients until they are fully incorporated and the batter has reached a smooth consistency. If the mixture is too thick add a splash more milk to loosen.
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5
Fill the two tins equally and bake for 20-25 minutes until golden brown and baked throughout. (The sponges may be thinner than a standard sponge containing egg).
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6
Leave the cake to cool on a wire rack.
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7
Prepare the filling by scooping out the flesh, seeds and juice of the passion fruit.
For this step you'll need:
- 5 Passion fruit(s)
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8
In a separate bowl, whip the double cream and vanilla bean paste until it reaches a soft peak.
For this step you'll need:
- 300ml Double cream
- 1 tbsp Vanilla bean paste
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9
Split the cream in half and gently fold in half of the passion fruit and spread generously on the bottom layer of the cake.
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10
With the remaining cream decorate the top and drizzle over the remaining passion fruit pulp.