Prep Time: 30 minutes
Cooking Time: 30 minutes to 1 hour
Ingredients
175g Self Raising Flour
1 tsp. Baking Powder
3 Large Eggs
175g Butter
175g Caster Sugar
1/2 tsp. Vanilla Extract
For the filling
6 Passion Fruit
250g Mascarpone
1 tbsp Caster Sugar
1 tsp. Vanilla Extract
200ml Fromage Frais
Method
Preheat the oven to 170C/325F or Gas Mark3
Take a very large mixing bowl, put the flour and baking powder in a sieve and sift it into the bowl, holding the sieve high to give it a good airing as it does down.
Now all you do is simply add all the other cake ingredients (except the icing sugar) to bowl and, provided the butter is really soft, just go in with an electric whisk and whisk everything together until you have a smooth, well-combined mixture, which will take about one minute.
If you do not have an electric hand whisk you can use a wooden spoon.
What you will now end up with is a mixture that drops off a spoon when you give it a tap on the side of the bowl.
If it seems a little too stiff, add a little water and mix again.
Now divide the mixture between the two tins, level it out and place the tins on the centre shelf of the oven.
The cake will take 30-35 minutes to cook, but do not open the door until about 30 minutes have elapsed.
To test the whether the cakes are cooked or not, touch the centre of each lightly with a finger, if it leave no impression and the sponge springs back, they are ready.
Next remove them from the oven, then wait about five minutes before turning them out on to a wire cooling rack.
Next in another bowl, combine the mascarpone, fromage frais, sugar and vanilla extract. After fold about two thirds of the passion fruit.
Now place the first sponge cake on the plate , then spread half the filling over it, then drizzle the rest of the passion fruit over it, then spread the remaining filling over that.
Lastly, place the other cake on top, press it gently so that the filling oozes out at the edges, then dust with a little sifted icing sugar.
To test the whether the cakes are cooked or not, touch the centre of each lightly with a finger, if it leave no impression and the sponge springs back, they are ready.
Next remove them from the oven, then wait about five minutes before turning them out on to a wire cooling rack.
Next in another bowl, combine the mascarpone, fromage frais, sugar and vanilla extract. After fold about two thirds of the passion fruit.
Now place the first sponge cake on the plate , then spread half the filling over it, then drizzle the rest of the passion fruit over it, then spread the remaining filling over that.
Lastly, place the other cake on top, press it gently so that the filling oozes out at the edges, then dust with a little sifted icing sugar.
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