Classic Sponge Cake with Passion Fruit Curd & Whipped Cream Filling
Ingredients
Serves 8
For the sponge:
170g / 6oz self-raising flour
170g / 6oz caster sugar
170g / 6oz soft butter
3 medium eggs
1 tsp vanilla extract
For the filling:
142ml / 0.25pt Double Cream
50g golden caster sugar
To decorate:
Icing sugar (for dusting)
Strawberries
Sprig of mint
Method
For the sponge:
Preheat oven to 180℃ (fan) or 160℃ / Gas Mark 4.
Grease two 8-inch cake tins.
Cream butter until pale and fold in sugar and eggs alternately. Add vanilla essence and fold once more.
Divide the mixture between the two tins and place on the middle shelf of the oven for 25–30 minutes until sponge is golden brown or an inserted skewer comes out clean.
Set aside to cool.
For the filling:
Whip the cream with the caster sugar until it holds shape.
Sandwich the cakes together with a thick layer of whipped cream and then a layer of delicious The Cherry Tree Passion Fruit Curd using a spatula.
To decorate:
Using a sieve, lightly dust the top of the sponge with icing sugar.
Delicately place strawberries around the plate or stand and add a sprig of mint in the centre of the cake for colour.
