I absolutely love a Victoria sponge – they’re so easy to make and yet they are one of the lightest, tastiest cakes! I used my own (actually, my grandma’s) sponge recipe and then adapted a passionfruit filling by Delia. Victoria sponges are best on the day you make them, so don’t make this in advance.
- 3 large or very large eggs
- Self raising flour (at least 200g)
- Butter (unsalted and softened) (at least 200g)
- Caster sugar (at least 200g)
- 1 1/2 tsp baking powder
- 2 tsp vanilla
- 200g mascarpone
- 150mls fromage frais (I used the super low fat one and it was fine!)
- 6 passion fruit
- 1 tbsp caster sugar
- 3 tbsp icing sugar
- First of all, pop the oven on to 170°c.
- You will have noticed there are no weights for the flour, butter and sugar – there’s a reason for that! So weigh your three eggs on some scales and note down the weight (should be between 150 and 220g).
- Weigh out the same amount in flour and sift into a bowl. Add the same weight of butter and the same of sugar.
- Then pop in a your baking powder and vanilla and whisk together in a standmixer (or with an electric whisk) until smooth. Don’t overbeat!
- Grease two sandwich 8″ cake tins, then pop half the mixture into each and make sure it’s evenly distributed.
- Pop into the oven and bake for approx 20-25 mins. Do not open the oven at all during cooking if you can help it. When 20 mins are up, check them. If the sponges bounce back, they’re cooked.
- While the sponges are cooking, pop the mascarpone, fromage frais and sugar in a mixer and whisk up until smooth and fluffy. Take four of your passion fruit and scrap the insides into the creamy mix. Mix well until nice and smooth.
- When both the cakes are out of the oven, leave to cool on a wire rack for 30-40 mins until completely cold. Spread the creamy mix on top of one layer. Then, take your last two passionfruit and pop the insides into a bowl. Mix up with a fork to break up the stringy bits and carefully sprinkle over the creamy mix.
- Gently place the top layer of sponge on top and squash down slightly so the creamy mix is visible from the outside.
- Dust the top with icing sugar and serve!