Name: Passionfruit victoria sponge
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 10
Ingredients: 250 gram butter, at room temperature; 1 cup (220g) caster sugar; 1/2 teaspoon vanilla extract; 4 eggs; 2 cup (300g) self-raising flour, sifted; 1 pinch salt; Passionfruit icing; 1 cup (160g) icing sugar; pulp of 1 passionfruit; 1 teaspoon butter

Passionfruit victoria sponge

Serves 10

Prep

25M

Cook

50M

Total

1H 15M

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Ingredients

250 gram butter, at room temperature

1 cup (220g) caster sugar

1/2 teaspoon vanilla extract

4 eggs

2 cup (300g) self-raising flour, sifted

1 pinch salt

Passionfruit icing

1 cup (160g) icing sugar

pulp of 1 passionfruit

1 teaspoon butter

Method

1.Preheat oven to 180°C. Grease and line a deep 20cm square pan.

2.Using an electric beater, cream butter and beat in sugar and vanilla extract until pale and creamy. Add eggs, one at a time, beating well after each addition. Fold in flour and salt.

3.Spoon mixture into prepared pan. Bake, 50 minutes, until cake shrinks slightly from sides of pan. Cool in pan, 5 minutes, then turn out onto a wire rack to cool completely.

4.For passionfruit icing, combine icing sugar and passionfruit pulp in a small heatproof bowl. Mix well until thick and smooth. Beat in butter and place over a pan of simmering water, stirring, until glossy and smooth. Pour over cake and leave to set before cutting.

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