INGREDIENTS

INSTRUCTIONS

FOR AN 8"/20CM CAKE
FOR THE FILLING
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
1/2 Fat; 0 Other Carbohydrates
Recipe by: Deliah Smith
Converted by MM_Buster v2.0n.

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