Passionfruit Sponge Cake
For an 8 inch (20 cm) cake:
- 6 oz (175 g) self-raising flour
- 1 rounded teaspoon baking powder
- 3 large eggs at room temperature
- 6 oz (175 g) very soft butter
- 6 oz (175 g) golden caster sugar
- ½ teaspoon vanilla extract
a little sifted icing sugar, for dusting
For the Filling
- 6 passion fruit
- 9 oz (250 g) mascarpone
- 1 level dessertspoon golden caster sugar
- 1 teaspoon vanilla extract
- 7 fl oz (200 ml) fromage frais
Preheat oven to 325 degrees F .
Sift together the flour, 3/4 cup sugar, salt, and baking powder. Separate the egg yolks from the whites. Add the egg yolks to the flour mixture along with the apricot juice and vanilla and almond extracts. Beat on low speed of an electric mixer for about 1 minute.
Drizzle vanilla syrup over top of sponge cake. Let soak for 5 to 10 minutes.
Arrange blueberries on top of cake, then place strawberries on top of the blueberries. Finish by generously spreading whipped topping over the fruit.
Serve immediately, or if you prefer, chill in the refrigerator (no more than 2 to 3 hours), until ready to eat.
This super light and fluffy cake is best eaten with fresh berries - we recommend rapsberries, blueberries and strawberries! This cake is best devoured within 2 days of being baked! Enjoy with a light raspberry infused iced tea!