Passion Fruit and Mascarpone Victoria Sponge

Passion Fruit and Mascarpone Victoria Sponge

True indulgence in three layers of perfectly cooked sponge, with beautifully sweet fruit curd and creamy frosting…

Prep time:

Cooking time:

Total time:

Serves: 10

For the sponge:

330g plain flour, sifted

320g caster sugar

1½ tbsp baking powder

175g unsalted butter, at room temperature

3 large eggs, room temperature

190ml whole milk

1tsp vanilla extract

For the passion fruit curd:

150g caster sugar

4 large eggs, beaten

9 passion fruit

30g butter, room temperature

½ lemon, juice

For the mascarpone frosting:

200g cream cheese, at room temperature

200g mascarpone cheese, room temperature

110g unsalted butter, room temperature

150g icing sugar

For the decoration:

Passion fruit curd / fresh passion fruit

You will need 3 x 20cm round cake tins

  1. Preheat the oven to 200C/180C fan/gas 6.
  2. Grease, flour and line each tin with greaseproof paper.
  3. In a bowl, sift together the flour, caster sugar, baking powder and salt. Using an electric hand or stand mixer whisk in the butter until it is fully incorporated to fine crumb, about 2 minutes on medium to high setting.
  4. Slightly break the eggs down in a bowl then gradually add these to the mixture, whisking on medium at first, then on high until incorporated.
  5. Add the milk and vanilla in a slow stream, on medium and then on high, until the mixture is smooth and paler in colour, about 2 minutes.
  6. Divide the mixture evenly between the three prepared cake tins, and level out to the edges. Bake in the oven for 20-22 minutes, or until a toothpick inserted into the centre comes out clean. Remove from the oven and leave to cool in the tins for 5 minutes then turn out onto a wire rack, face down, to cool completely.
  7. To make the passion fruit curd, scrap out and measure 150g of the passion fruit seeds, pulp and juice.
  8. In a glass or metal bowl place the caster sugar, passion fruit and lemon juice. Whisk to combine. Set over a bain-marie on a medium heat. Stir every now and again until the sugar has fully dissolved.
  9. Whisk in the eggs and continue to stir over the heat until thickened (be patient!). Once thickened remove from the heat and add the butter, stir until melted. Finally sieve the curd into a clean bowl and place into the fridge until required. (This can be made a day ahead and stored in the fridge.)
  10. To make the frosting, briefly beat together the mascarpone and cream cheese. In a stand mixer, or with an electric hand mixer cream together the butter and icing sugar.
  11. Fold in the cheese mixture to the butter until just combined.
  12. To assemble the cake, place one sponge cake on a cake stand, spread with â…“ of the mascarpone frosting, then strategically dollop on some passion fruit curd and swirl through with the end of a spoon. Top with the next layer of sponge cake. Repeat the layers, finishing with mascarpone frosting and swirl of curd. Decorate with fresh passion fruit. The cake will keep in the fridge for two days; however, bring to room temperature before serving.

Lorna is currently studying Patisserie at Le Cordon Bleu London. Through her company, Yumptious, she is available to supply to local food establishments, attends food events and is able to create a selection of cakes and desserts for any special occasion. Her cupcake decorating book can be purchased by following this link: http://www.searchpress.com/book/9781782210641/mini-cupcakes. To find out more about Yumptious, visit www.yumptious.co.uk or see www.facebook.com/yumptious

Published:
Photographs: David Merewether
Recipes:
Recipes Type: Baking and Deserts

You may also like: