Tropical Fruit Victoria Sponge
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 35 min.
Preparation
Ingredients
for
1
- For the cake
- 4 eggs
- 1 ⅛ cups sugar
- ⅞ cup sunflower oil
- ⅞ cup Orange juice
- 2 ¾ cups all-purpose flour
- 3 tsps Baking powder
- For the fruit sauce
- 7 ozs Mangoes (flesh)
- 6 Passion fruit
- 1 tsp Corn starch
- 2 Tbsps Orange juice
- For the filling
- 1 ⅔ cups cream (48% fat)
- 2 Tbsps powdered sugar
- 1 tsp vanilla extract
- 1 tsp grated Orange zest
- 2 Passion fruit
- powdered sugar (for dusting)
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease and flour a 23cm|9" cake tin.
2.
Beat the eggs and sugar together in a bowl until thick and creamy. Stir in the oil and juice until blended.
3.
Sift in the flour and baking powder and quickly fold into the mixture.
4.
Spoon into the tin and bake for 35-45 minutes until golden and springy to the touch. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
5.
Slice the cake in half horizontally.
6.
For the fruit sauce: puree the mango flesh in a food processor or blender.
7.
Halve the passion fruits, scoop out the pulp with a spoon and add to the mango puree. Heat the mixture in a small pan.
8.
Mix the cornflour with the orange juice until smooth. Stir into the fruit sauce and bring to a boil, stirring. Boil for 1 minute, then remove from the heat.
9.
For the filling: whisk together the cream, sugar and vanilla until thick. Stir in the orange zest.
10.
Scoop out the flesh and seeds from the passion fruits and fold into the cream.
11.
To assemble: spread 1/3 of the fruit sauce on 1 cake half. Spread the whipped cream on top.
12.
Spoon the remaining fruit sauce on top of the cream, allowing it to run down the sides. Place the second layer of cake on top. Press down gently. Sift icing sugar over the top.
