Passion Fruit and Mascarpone Victoria Sponge Cake Recipes by Flavia Rowse
Flavia Rowse Cooking Demonstration & Recipes at Divertimenti Hosted by AGA & Visit Britain
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July 25, 2012
@LifeofaRockStar
Passion Fruit and Mascarpone Victoria Sponge Cake
Makes 6" Victoria sponge
Ingredients:
6 oz self raising flour
6 oz caster sugar
6 oz soft butter
3 eggs, at room temperature
1 large unwaxed lemon, zested
For the filling:
8 ripe passion fruit
250g mascarpone
200ml thick Greek yoghurt
1 Tablespoon icing sugar
1 teaspoon vanilla extract
2 x 6" sandwich tin lightly greased and lined with a disc of baking parchment
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Method:
• Pre-heat the oven to 180º C.
• Cream the soft butter and sugar together in a mixing blow with a wooden spoon until light and fluffy.
• Mix the eggs together in a separate bowl add the lemon zest and gradually beat into the creamed mixture a little at a time, adding 1 Tablespoon of the flour with each egg addition to avoid the mixture curdling.
• Fold in the remaining flour and spread evenly into the prepared tins, smoothing the top with a spatula. Bake in the middle of the preheated oven for about 20 minutes, or until the cake is well risen, golden and feels spongy to the fingertips. Remove and leave to cool completely on cooling racks before assembling.
• To make the filling, place the mascarpone, yoghurt, sugar and vanilla in a bowl and whisk with electric beaters until light and fluffy. Slice the passion fruit in half and scoop out the flesh and seeds into a bowl.
• To assemble the cake, place one cake onto a round platter. Onto the top surface of the cake, generously spread half the filling, spoon the passion fruit on top. Spread the remaining filling on the second cake and place on top of the first. Gently press down so that the passion fruit just begins to ooze out of the sides. Lightly dust the top with icing sugar.
Special thanks to Flavia Rowse for sharing her recipes with the Life of a Rock Star™ readers.
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