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Recipe

Victoria sponge with passionfruit icing

Named after Queen Victoria, this classic sponge cake has been a teatime treat for aeons. Here, it gets a modern facelift with a passionfruit icing.

Nov 29, 2014 1:00pm
  • 15 mins preparation
  • 20 mins cooking
  • Serves 10
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Ingredients

Icing
  • 1 cup icing-sugar mixture
  • 2 tablespoon passionfruit pulp
  • 10 gram softened butter
  • 1 tablespoon milk
Victoria sponge with passionfruit icing
  • 4 eggs
  • 3/4 cup caster sugar
  • 2/3 cup cornflour
  • 1/4 cup custard powder
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 cup raspberry jam
  • 300 millilitre thickened cream, whipped
  • 125 gram punnet raspberries

Method

Victoria sponge with passionfruit icing
  • 1
    Preheat oven to hot, 200°C. Lightly grease two deep, 22cm round cake pans. Dust with flour, shaking out excess.
  • 2
    In a bowl, using an electric mixer, beat eggs and sugar together until thick and creamy. This is called ribbon stage and should take 10 minutes.
  • 3
    Sift dry ingredients together twice. Sift evenly over the surface of egg mixture. Using a large metal spoon, lightly fold flour in.
  • 4
    Pour mixture into pans, tilting to spread to edges. Bake for 15-20 minutes or until cakes spring back when touched lightly in the centre. Turn out onto wire racks, then invert right way up to cool.
  • 5
    ICING: Sift icing sugar into a bowl. Stir in passionfruit and butter. Gradually add milk to combine. Stir over a saucepan of simmering water until thick.
  • 6
    Place bottom sponge on serving plate. Spread with jam and cream. Top with remaining sponge. Spoon icing over.

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