Egg Free Passion Fruit Sponge Cake

Preheat the oven to 170°C (150°C fan, gas mark 3) Grease two 8in sandwich tin.

Whisk together the butter, golden caster sugar and golden syrup until light, fluffy and pale in colour.

In a bowl, mix together baking powder and flour, then gradually add the flour, milk and vanilla extract to the sugar/butter mix.

Blend together the ingredients until they are fully incorporated and the batter has reached a smooth consistency. If the mixture is too thick add a splash more milk to loosen.

Fill the two tins equally and bake for 20-25 minutes until golden brown and baked throughout. (The sponges may be thinner than a standard sponge containing egg).

Leave the cake to cool on a wire rack.

Prepare the filling by scooping out the flesh, seeds and juice of the passion fruit.

In a separate bowl, whip the double cream and vanilla bean paste until it reaches a soft peak.

Split the cream in half and gently fold in half of the passion fruit and spread generously on the bottom layer of the cake.

With the remaining cream decorate the top and drizzle over the remaining passion fruit pulp.