INGREDIENTS

INSTRUCTIONS

Preheat the oven to Gas Mark 3/325f/ 170c.  1 Take a very large mixing
bowl, put the flour and baking powder in a  sieve and sift it into the
bowl, holding the sieve high to give it a  good airing.  2 Add all the
other cake ingredients to the bowl and, provided the  butter is really
soft, use an electric hand whisk to blend everything  together until
you have a smooth, well-combined mixture. This should  take about one
minute. If you don't have an electric hand whisk, you  can use a wooden
spoon.  3 What you will now end up with is a mixture that drops off a
spoon  when you give it a tap on the side of the bowl. If it seems a
little  too stiff, add a little more water and mix again.  4 Now divide
the mixture between the two tins, level it out and place  the tins on
the centre shelf of the oven. The cakes will take 30-35  minutes to
cook, but don't open the oven door until 30 minutes have  elapsed. To
test whether the cakes are cooked or not, touch the  centre of each
lightly with a finger: if it leaves no impression and  the sponges
spring back, they're ready.  5 Remove them from the oven, then wait
about five minutes before  turning them out onto a wire cooling rack.
Carefully peel off the  base papers, which is easier if you make a fold
in the paper first,  then pull it away gently without trying to lift it
off. Leave the  sponges to go completely cold, then add the filling.  6
For the filling: Slice the passion fruit into halves and, using a
teaspoon, scoop all the flesh, juice and seeds into a bowl.  7 In
another bowl, combine the Mascarpone, fromage frais, sugar and  vanilla
extract using a balloon whisk. Fold in about two-thirds of  the passion
fruit, place the first sponge cake on the plate or cake  stand you are
going to serve it on, then spread the filling over it.  Drizzle the
rest of the passion fruit over that, then spread half the  filling over
the passion fruit.  8 Place the other cake on top, press it gently so
that the filling  oozes out at the edges, then dust the surface with a
little sifted  icing sugar.  Converted by MC_Buster.  Per serving: 168
Calories (kcal); 17g Total Fat; (91% calories from  fat); trace
Protein; 3g Carbohydrate; 47mg Cholesterol; 180mg Sodium  Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3
Recipe by: Deliah Smith  Converted by MM_Buster v2.0n.

A Message from our Provider:

“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”

Nutrition (calculated from recipe ingredients)
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Calories: 326
Calories From Fat: 300
Total Fat: 33.8g
Cholesterol: 159.4mg
Sodium: 48.2mg
Potassium: 32.1mg
Carbohydrates: 1.6g
Fiber: 0g
Sugar: <1g
Protein: 4.2g