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Egg Free Passion Fruit Sponge Cake

Quick and easy

0 Reviews

  • Egg Free

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.

45Total Time
20Prep Time
25Bake Time
8Serves
Easy

Method

  1. Step 1:

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

  2. Step 2:

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

  3. 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.

  4. 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.

  5. 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).

  6. Step 6:

    Leave the cake to cool on a wire rack.

  7. Step 7:

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

  8. Step 8:

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

  9. 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.

  10. 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)

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