Wealden Times | WT163 | September 2015 | Education supplement inside
Wealden Times - The lifestyle magazine for the Weald
Wealden Times - The lifestyle magazine for the Weald
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Passion Fruit<br />
and Mascarpone<br />
Victoria Sponge<br />
Makes a triple layered 20cm cake<br />
Prep time: 1 hr.<br />
Cooking time: 22 mins<br />
You will need 3 x 20cm round cake tins<br />
For the sponge:<br />
• 330g plain flour, sifted<br />
• 320g caster sugar<br />
• 1½ tbsp baking powder<br />
• pinch of salt<br />
• 175g unsalted butter, at<br />
For the passion fruit curd:<br />
• 150g caster sugar<br />
• 4 large eggs, beaten<br />
• 9 passion fruit<br />
For the mascarpone frosting:<br />
• 200g cream cheese, at<br />
room temperature<br />
• 200g mascarpone cheese,<br />
room temperature<br />
To decorate:<br />
• passion fruit curd / fresh<br />
passion fruit<br />
room temperature<br />
• 3 large eggs, room<br />
temperature<br />
• 190ml whole milk<br />
• 1tsp vanilla extract<br />
• 30g butter, room<br />
temperature.<br />
• ½ lemon, juice<br />
• 110g unsalted butter,<br />
room temperature<br />
• 150g icing sugar<br />
1. Preheat the oven to 200C/180C fan/gas 6.<br />
2. Grease, flour and line each tin with greaseproof paper.<br />
3. In a bowl, sift together the flour, caster sugar, baking<br />
powder and salt. Using an electric hand or stand mixer<br />
whisk in the butter until it is fully incorporated to fine<br />
crumb, about 2 minutes on medium to high setting.<br />
4. Slightly break the eggs down in a bowl then gradually<br />
add these to the mixture, whisking on medium<br />
at first, then on high until incorporated.<br />
5. Add the milk and vanilla in a slow stream, on<br />
medium and then on high, until the mixture is<br />
smooth and paler in colour, about 2 minutes.<br />
6. Divide the mixture evenly between the three prepared<br />
cake tins, and level out to the edges. Bake in the oven<br />
for 20-22 minutes, or until a toothpick inserted into<br />
the centre comes out clean. Remove from the oven and<br />
leave to cool in the tins for 5 minutes then turn out<br />
onto a wire rack, face down, to cool completely.<br />
7. To make the passion fruit curd, scrap out and measure<br />
150g of the passion fruit seeds, pulp and juice.
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