Passion Fruit Victoria Sponge is an exotic twist on a British Classic. Two layers of fluffy, buttery sponge cake sandwich sweet and tart passion fruit curd. Go on, dig in.
Do we know what day it is? Are we wearing real clothes? Have we run out of things to watch on Netflix? To be perfectly honest with you, apart from all the dying, which is obviously tragic, this whole social distancing thing is working out pretty well for me. My camping trip earlier this week was cancelled. Working from home is my dream. And I’ve had a slight increase in traffic to my blog. I suppose there is the teeniest tiniest infinitesimal chance that I manifested a global pandemic by wishing I could stay at home and wear yoga pants every day. Sorry about that.
I haven’t even come close to running out of things to do, and I get sad every time I think about having to go back to the office. I keep thinking I might get bored eventually, but it hasn’t happened yet. Am I broken?
Whether you’re revelling in the alone time or just desperate to keep busy, I think some cake is in order. Did you make the passion fruit curd from last week? Have you been wanting to make the one bowl victoria sponge? I hope so because we’re bringing them both together this week for this Passion Fruit Victoria Sponge, and she’s a beauty. Familiar but unique, this cake will keep you coming back for more.
Both compotenents are really easy to make, but if you don’t want to make your own passion fruit curd, just use any fruit curd you can find at the store. Or have a look online to see if there’s a local maker who is still send out orders. I’m sure they could use the love right now. And the cake itself requires virtually no skill. Just dump everything into a bowl and mix it with an electric mixer. You could even do it by hand if you really wanted to.
I hope you’re not going insane, my friends. I hope you’re soaking up this precious quiet time. Most especially, I hope everyone you love is safe and healthy. And if you’re still working, I hope someone makes you this Passion Fruit Victoria Sponge to say thank you for taking care of us.
Passion Fruit Victoria SpongeCourse: DessertCuisine: BritishDifficulty: Easy
225 grams baking spread, from the fridge
225 grams sugar
225 grams self-rising flour
1 teaspoon baking powder
1/2 cup passion fruit curd
- Preheat your oven 180 C (350 F). Butter and flour two 20-cm/8-inch round cake tins.
- Add the baking spread, sugar, eggs, flour, and baking powder to a large mixing bowl. Using an electric mixer on medium speed, beat together all your ingredients until blended and smooth.
- Divide the cake batter between your two prepared baking tins. You can use your food scale to check if the batter is divided evenly. Spread the batter evenly, then bake for 25-30 minutes or until the cake spring bakes when you press it gently with your finger.
- Leave the cakes to cool in the tin for about five minutes, then turn them out onto a wire rack to cool completely.
- To assemble, just spread as much passion fruit curd as you’d like onto one layer of cake, and then top with the other layer. You can sprinkle some powdered sugar over the top if you like. Serve with fresh whipped cream.
The cake recipe is from Fast Cakes by Mary Berry.