
About the bake
This egg-free sponge cake is a wonderfully simple recipe that can be filled with jam and cream to make a classic Victoria sandwich or for a more exotic twist filled with luxurious passion fruit.
Method
Step 1:
Preheat the oven to 170°C (150°C fan, gas mark 3) Grease two 8in sandwich tin.
Step 2:
Whisk together the butter, golden caster sugar and golden syrup until light, fluffy and pale in colour.
Step 3:
In a bowl, mix together baking powder and flour, then gradually add the flour, milk and vanilla extract to the sugar/butter mix.
Step 4:
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.
Step 5:
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).
Step 6:
Leave the cake to cool on a wire rack.
Step 7:
Prepare the filling by scooping out the flesh, seeds and juice of the passion fruit.
Step 8:
In a separate bowl, whip the double cream and vanilla bean paste until it reaches a soft peak.
Step 9:
Split the cream in half and gently fold in half of the passion fruit and spread generously on the bottom layer of the cake.
Step 10:
With the remaining cream decorate the top and drizzle over the remaining passion fruit pulp.
Ingredients
For the Sponge
- 140g Butter (unsalted) (softened)
- 120g Billington's Unrefined Golden Caster Sugar
- 2 tbsp Golden syrup
- 350g Allinson's Self Raising White Flour
- 2 tsp Baking powder
- 300ml Milk
- 2 tsp Nielsen-Massey Vanilla Extract
For the Filling
- 300ml Double cream
- 1 tbsp Nielsen-Massey Vanilla Bean Paste
- 5 Passion fruit(s)
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the Sponge
- 140g Butter (unsalted) (softened)
- 120g Billington's Unrefined Golden Caster Sugar
- 2 tbsp Golden syrup
- 350g Allinson's Self Raising White Flour
- 2 tsp Baking powder
- 300ml Milk
- 2 tsp Nielsen-Massey Vanilla Extract
For the Filling
- 300ml Double cream
- 1 tbsp Nielsen-Massey Vanilla Bean Paste
- 5 Passion fruit(s)