I love sponge cakes - they're so versatile and simple to whip up. This is the cake I turn to when I need to get something fabulous together in a short time. I've been asked to make this cake for simple afternoon teas and elegant dinner parties alike and with just a few adjustments it can work for any occasion.
Below is the recipe, give it a try and I'm sure it will become one of your favourites too...
Mango Passionfruit Sponge
Ingredients:
- 50g cornflour
- 100g plain flour
- 1 teaspoon baking powder
- Pinch of salt
- 4 x 60g eggs (at room temperature)
- 150g caster sugar
Method:
Preheat oven to 180C. Grease 2 x 20cm round cake tins and line with baking paper.
Sift the cornflour, flour, baking powder and salt together.
Using an electric mixer, beat eggs and sugar in a large bowl for around 6 minutes or until mixture is thick, pale and tripled in volume.
Gradually sift flour mixture over egg mixture while simultaneously folding in with a large metal spoon until just combined. Divide mixture between prepared tins.
Bake for around 20 minutes or until cakes have shrunk away from the sides slightly and spring back when lightly pressed.
Turn out on to a baking paper lined cooling rack, peel away baking paper and leave to cool.
Filling:
250ml cream lightly whipped
1 x can Mango halves (sliced and reserve the juice/syrup)
100ml Passionfruit pulp
Spoon several spoonfuls of the reserved mango juice/syrup on to each cooled cake.
Place cream in to a piping bag with a star tip. Pipe a border around the inside of the bottom layer of sponge. Then fill in border with cream (this can be piped or spooned straight on top), gently arrange mango slices on top of the cream, and then spoon passionfruit pulp on top.
Place second sponge on top of the first sponge layer and pipe a border of cream around the outside, then fill in with cream as per the first layer. Then spoon remaining passionfruit pulp on top.
Simple, elegant and delicious!
